A vibrant, herbaceous salad of parsley, mint, tomato, and lemon – this improvised version of a traditional Lebanese recipe uses cooked quinoa instead of bulgur and has a little extra bite from fresh garlic and shallot. Zesty and full of flavour, this salad is extremely flexible and can be easily adjusted to suit your tastes.
Easy and delicious, this kale and brussels sprouts salad is a party of flavours and textures with tart green apples, sweet pomegranate, and spicy candied hazelnuts. It’s also a bright and healthy alternative (or accompaniment!) to more indulgent, cold-weather comfort foods.