Turmeric Chickpea & Millet Salad

Roasted turmeric chickpea salad, with kale, millet, smoky coconut flakes and a creamy, dreamy sunflower seed dressing. Layered with textures and flavours this salad is a great addition to your summer menu!

This salad is also super customisable - you could use your favourite greens, another grain like quinoa or brown rice, flaked almonds instead of coconut. The stars of the show are really the seasonings - the turmeric coating on the roasted chickpeas, the smoky coconut marinade and the incredible dressing, too! So don't worry if you have all the ingredients, get a little creative and make it your own with what you do have! 

Miso Sesame Tofu

Crisp sweet and salty miso sesame tofu with spring onions and a hint of chili. Despite having been around for thousands of years in Asian cuisine, tofu can seem a little daunting to many of us when we first try to cook it at home. You want it flavourful, crispy and super versatile so it can go with tons of your favourite dishes - this recipe does all that and more!

My favourite way to cook tofu - the way I cooked it the first time I really enjoyed it at home - is to bake it. A quick marinade in the sweet, salty, spicy sauce and baked to perfection. A little crisp and golden around the edges and chewy in the middle, with plenty of flavour to complement your other dishes.

Rosemary Roasted Radishes

Roasted radishes with a rosemary olive oil glaze. Most of us have only ever eaten radishes raw and usually in a salad. Roasting completely transforms them and it's something you've just got to try! 

These are a great side dish to so many things and go wonderfully in a Sunday roast too! These would also fit perfectly into a warm, roasted veg salad - there's so many possibilities!

Broccoli & Chickpea Fritters

This next recipe is always a huge hit with my family, cooked initially for a weeknight dinner and so good I just had to share the recipe with you all. Crisp fritters made from crushed chickpeas, broccoli, rice and chickpea flour with plenty of herbs too, served up with a creamy cashew and parsley dip.

Here I've pan-fried the fritters in just a splash of oil, but they also bake well in the oven and they're great for freezing too. You can serve these up as a snack or starter with the dip or even use as patties for a veggie burger. Find out how to make them below, with the full recipe and a video too! 

Easy Vegan Coconut Miso Ramen

Whilst some ramen dishes are simmered for hours, this is my quick and easy vegan ramen. A rich  and creamy coconut miso broth with chewy noodles and fresh veg, all coming together in under 30 minutes. 

It's creamy, savoury, a little spicy and brightened with freshness of the veg. The type of dish when you want something nourishing and delicious, but don't want to spend hours cooking.