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Recipe: Fig salad with broad beans and Pecorino
Figs are in season! This fig salad with broad beans and Pecorino brings the best of the Mediterranean cuisine to your table. Perfect for a summer lunch or BBQ. Some notes on ingredients: you can find fresh broad beans in some markets but it’s easier to find them in the frozen section of your supermarket. Pecorino is an Italian sheep milk cheese that I love due to its sharp, salty taste. You can substitute Parmesan if you prefer. This recipe is gluten-free and can be made vegan if you omit the cheese. However, I think the Pecorino really complements the flavour of ripe figs. Serve this salad as a side…
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Recipe: Pistachio pesto pasta
I love pesto and basil remains my favourite herb/vegetable base. However, I’m not too strict when it comes to nuts. This recipe for pistachio pesto pasta pairs fragrant basil with sweet pistachios for a delicious alternative to classic pesto. This recipe is vegetarian. It can be made gluten-free and/or low-carb depending on the pasta or pasta substitute you choose. I used Barilla red lentil penne but feel free to use your favourite pasta. As usual, I roast the garlic before mixing it with the rest of ingredients. However, I don’t recommend firing the oven just to roast it. Instead, pop it in the oven while you are roasting other foods…
