Red quinoa gives this salad a pleasant crunch and boosts the protein. The strawberries add beautiful colour and just the right amount of sweetness in the dressing.
Black barley and orange segments create a spectacular presentation. The barley and chickpeas combine to form a complete protein making this an excellent vegetarian main course salad.
A salad full of fresh flavour from the cucumber and mint and a bit of sweetness from sundried cranberries. It’s the perfect side salad served with grilled lamb or kebabs.
Cannellini beans and broccolini is a classic Italian combination tossed with balsamic dressing. Add crusty bread and cheese on the side for an ideal hot weather meal.
Agave and lemon give the dressing a fresh, sweet and acidic flavour. This salad tastes like summer and is perfect for eating on a hot summer day.
Nutty farro and Arabic spices make a beautiful flavour combination. Serve as a vegetarian main course or as a side dish with roast leg of lamb or grilled meat.
Spring vegetables, sorghum and truffle oil make this a spectacular risotto. Sorghum is an excellent gluten-free substitute for Israeli couscous.
Freekeh—pronounced free-kah—is wheat harvested when young and green. It has a firm, chewy texture and a distinctly earthy, nutty and slightly smoky flavour that’s perfect in this risotto.
Grano is an ancient grain from Southern Italy with a toasted wheat flavour and a chewy texture similar to barley. Cooked and tossed with pesto and topped with a poached egg it makes a delicious vegetarian main course.
There’s lots of umami flavour in this risotto from the toasted grano, meaty cremini mushrooms and shaved parmesan. A beautiful first course or side dish with grilled or roasted meat.
Fragrant Indian spices are perfectly paired with the natural sweetness of the caramelised onion and nutty flavour of the farro. Delicious as a vegetarian main course or served with Tandoori chicken or lamb.
The caramelised edges and soft texture of roast cauliflower is a pleasure to eat. Here it gets a double hit of flavour from using David’s Cajun Rub for roasting and in the dip.