the dressing
1 tbsp strongly flavoured honey, such as thyme or fair-trade forest honey
1 tbsp olive oil
2 tbsp balsamic vinegar
Good pinch of salt
1. Slice the figs down through the stem into eighths.
2. In a small saucepan, gently heat the honey, olive oil and balsamic vinegar until the honey melts. Mix in the salt, then add the figs, stir gently over the heat for a minute or two until the figs are coated with dressing and slightly warmed. Remove from the heat.
3. Arrange two rounded lettuce leaves on each serving plate; top with watercress, the slices of fig and the Stilton.
4. Drizzle any remaining dressing over the top, grind over some black pepper, and serve.
Snacks & Light Meals
Warm Lime-roasted Sweet Potato and Couscous Salad
Bulgur, Edamame, Pea and Broad Bean Salad with Minted Yoghurt Dressing
Baby Green Bean and Butter Bean Salad with Garlic Croutes
Warm Quinoa Salad with Broad Beans and Pomegranate
Warm Salad of Roasted Cauliflower, Watercress and Salty Cheese
Quinoa with Basil and Pine Nuts
Cauliflower Cheese with Mustard, Capers and Cherry Tomatoes
Warm Butternut Squash with Baby-leaf Spinach Red Onion and Pine Nuts
Grilled Aubergine with Halloumi and Mint
Avocado and Roasted Potato Salad with Creamy Dressing
Nut Pâté with Date and Mint Chutney
Beautiful Bruschette and Crostini
Tandoori Potato Skewers with Minty Raita
Vietnamese Spring Rolls with Balsamic Reduction
Rösti Potato ‘Crisps’ with Soured Cream and Chive Dip
Warm Lime-roasted Sweet Potato and Couscous Salad
This is both comforting and refreshing; dense, candy-like sweet potato sharpened with lime, the crunch of red onion and the fresh green coriander, against the background of silky couscous. It’s lovely on its own, or you could add some sharp goat’s cheese or hummus to complete the meal.
Serves 4
Vegan
600g (1lb 6oz) sweet potatoes, about 4 medium-sized ones, scrubbed and cut into 2cm (¾in) chunks
2 tbsp olive oil
500ml (18fl oz) vegetable stock
250g (9oz) couscous
Finely grated zest and juice of 1 lime
4 tbsp finely chopped red onion
14g (½oz) fresh coriander, roughly chopped – or left in sprigs
Salt and black pepper
1. Preheat the oven to 220°C (425°F), Gas 7.
2. Toss the sweet potato chunks in 1 tablespoon of the olive oil, put them into a roasting tin, and bake for 25 minutes, turning after 10–15 minutes, until they are tender and golden brown.
3. Meanwhile, bring the vegetable stock to the boil, then add the couscous and the remaining tablespoon of olive oil. Cover and set aside, off the heat, for 10–15 minutes.
4. Take the sweet potatoes out of the oven and toss with the lime zest and juice, the chopped onion and coriander. Season with salt and pepper.
5. Stir the couscous with a fork, and add a little salt, then carefully mix with the sweet potatoes and coriander, and serve.
Bulgur, Edamame, Pea and Broad Bean Salad with Minted Yoghurt Dressing
This is a wonderfully nutritious main course salad that also tastes fresh and summery with its lovely minty dressing. You can find packets of podded edamame beans, looking rather like frozen peas, in large supermarkets and in
