I love beetroot and it’s such a gorgeous earthy warming vegetable for this time of the year. Though it does also make a wonderful salad, used fresh and raw, such as my Sensational Antioxidant Salad; or as a dip, like my Roasted Beetroot, Tahini & Orange Dip and of course soup. There’s barely a soup as […]
There was a wonderful Yotam Ottolenghi recipe in last weekend’s Observer Food Monthly which used za’atar, a seasoning mix I hadn’t tried before, but immediately bought because it sounded so good. It’s a middle eastern mix of toasted sesame seeds, thyme, sumac and salt. I decided to make a winter salad this evening and use it […]
