It’s time for vegetables to shine!

Happy National Vegetarian week! Whether you’re already a vegetarian, pescatarian, flexitarian, vegan or meat-eater it’s time to take part! Why not invite some guests over for a weekend celebration of al-fresco veggie dining or go fancy for a mid-week meal. We’ve done the hard bit for you and put together a full veggie inspired 3 course meal to try out, so take a read of the blog below and don’t forget to tag us in your final creations!

Mint & basil griddled peach salad

Nothing says starting national vegetarian week more than a fresh salad to greet your guests with. Not only does it suit the al-fresco dining we are all taking part in, but it also makes a healthy and filling starter whilst enjoying 4 of your 5-a-day, plus it’s vegan! With mint coming into season this month, this mouth-watering salad is bursting with flavour. It’s layered with quinoa, creamy avocado and juicy griddled peaches, so you definitely won’t be missing the meat in this dish!

You will need:
1 lime, zested and juiced
1 tbsp rapeseed oil
2 tbsp finely chopped mint, plus a few whole leaves to serve
2 tbsp basil, chopped
2 peaches (300g), quartered
75g quinoa
160g fine beans, trimmed and halved
1 small red onion, finely chopped
1 large little gem lettuce (165g), roughly chopped
½ 60g pack rocket
1 small avocado, stoned and sliced

Method:
1.Mix the lime zest and juice, oil, mint and basil, then put half in a bowl with the peaches. Meanwhile, cook the quinoa following pack instructions.

2.Cook the beans for 3-4 mins until just tender. Meanwhile, griddle the peaches for 1 min on each side. If you don’t have a griddle pan, use a large non-stick frying pan with a drop of oil.

3.Drain the quinoa and divide between shallow bowls. Toss the warm beans and onion in the remaining mint mixture and pile on top of the quinoa with the lettuce and rocket. Top with the avocado and peaches and scatter over the mint leaves. Serve while still warm.

Vegan pulled jackfruit  

When you taste how good this pulled jackfruit is in a sandwich or taco filling, combined with your favourite slaws and salads for extra crunch, you’ll want to eat it every day! 

What you’ll need 

1 tbsp olive oil 

1 red onion, sliced 

1 x 600g tin jackfruit, drained and rinsed 

2 garlic cloves, crushed 

1 tsp smoked paprika 

1 tsp cumin 

½ tsp oregano 

freshly ground black pepper 

1 tsp tomato puree 

2 tsp soy sauce 

1 tsp treacle or dark brown sugar 

200ml/7fl oz vegetable stock 

chilli paste, chipotle paste or Tabasco, to taste 

burger buns or flour tortillas, to serve 

Recipe tips 

Method 

In a frying pan, heat the oil and fry the red onion for 5–10 minutes over a medium heat until softened and browned at the edges. 

Meanwhile, drain the jackfruit and rinse well. Trim off the core and pop out the seeds with the tip of a knife. (You can skip this. The seeds taste absolutely fine, but rather spoil the “pulled pork” illusion.) Cut each piece of jackfruit in half. 

When the onions are caramelised, add the garlic, the smoked paprika, cumin, oregano, black pepper and tomato puree. Fry for a minute, stirring, then add the jackfruit, soy sauce, treacle or brown sugar, and vegetable stock. Stir everything together, bring to a gentle simmer for 20 minutes. 

When the sauce is reduced and thickened, remove the pan from the heat and use a fork to mash the jackfruit into shreds. Taste and adjust the seasoning with a bit more soy sauce, sugar or some chilli sauce of your choice. 

Serve immediately in the burger buns or wraps.