3 September Seasonal Vegetable Recipes
It’s the end of the summer season and whilst the temperature may still be warm we’re starting to see some of those more autumnal vegetables at their very best. We’ve got three recipes that bridge the gap between summer and autumn: two hearty salads using fennel and beetroot and a quick & easy way to prepare the tastiest of leafy greens: chard.
Easy fennel salad with olive oil, lemon juice, thyme, parsley and vegan parmesan
Ingredients - makes enough for 4
- 2 fennel bulbs, shaved as thin as possible (use a mandoline)
- 4 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon chopped fresh thyme leaves
- 2 tablespoons chopped flat-leafed parsley
- 4 tablespoons shaved vegan parmesan cheez like Violife
Method (yes, it really is this simple!):
In a medium bowl add shaved fennel, olive oil, lemon juice, thyme leaves, parsley, and “parmesan” cheez. Gently toss all of the ingredients together. Serve in individual bowls or in one big dish for sharing.
Hot Beetroot Salad
Ingredients - makes enough for 4
- 3 raw beetroot , peeled and cut into matchsticks
- Juice of one lemon
- 1 tbsp maple syrup or agave nectar
- 1 tbsp grainy mustard
Method (another easy peasy one!):
In a large non-stick frying pan, fry the beetroot for 2 mins. Add the lemon juice and cook for 1 min more. Drizzle in the syrup and mustard and stir to coat the beetroot. Serve immediately.
Flash Fried Tasty Chard
Ingredients
- 600g Chard - separate stalks from leaves
- 2 tablespoons of olive oil
- 1-2 cloves garlic (depending on your preference) finely chopped
- A ‘thumb’ of ginger, minced
- ½ a red chilli, deseeded and finely sliced
- 2 tablespoons of soy sauce
Method:
Chop the stalks and fry in the oil in a large pan or wok on a medium heat until almost tender. Add the leaves (tear up or chop roughly to make it easier to fit them) with the garlic, ginger and chilli. Fry for a couple of minutes then add soy sauce. Stir through making sure all the leaves are coated then serve.