This recipe has been published to mark the start of national vegetarian week.
If you’re not already vegetarian, why not give it a try by going meat-free for the next seven days and see how you get along?
There is a lot to be said for vegetarianism – the diet tends to be naturally lower in saturated fat and cholesterol than meat-based diets, and on average vegetarians generally enjoy better health and longer life expectancy than their meat-eating counterparts.
Vegetarianism is also a more efficient way to consume precious food resources. Currently 40% of the world’s grain crops are used to feed livestock. If more of those crops were eaten directly to humans instead we would have more than enough to eliminate hunger and food poverty.
Vegetarianism is also a way of respecting the animals which share this wonderful planet with us. We don’t need to eat any other living creature in order to live.
Finally, good vegetarian food is exciting and tasty, and usually far more imaginative than non-vegetarian fare. I hope you will be tempted to give vegetarianism a try this week!
The peak of the asparagus season happens to coincide with the first of the new season strawberry crops. It seemed to me therefore obvious that they should go together, and this dish confirms that my instincts were right.
This is a simple but delicious salad using raw ingredients to create a lovely harmony of flavours. Use it as an accompaniment to other dishes, or just enjoy it on its own.
asparagus, strawberry and red onion salad
20 asparagus stems
6 organic strawberries, hulled and finely sliced
½ red onion, finely sliced
1 tbsp fresh mint leaves, finely chopped
for the dressing
75 ml extra virgin olive oil
25 ml raspberry or similar fruit vinegar
½ tsp Dijon mustard
1. Remove any woody stems from the asparagus. Do this by holding the asparagus spear in one hand about two thirds of the way down from the delicate tip. In the other hand hold it near the base. Gently bring your hands towards each other, bending the asparagus spear until it snaps. The lower portion is the woody stem and should be placed in your compost recycling.Use a vegetable peeler to shave the asparagus stems lengthways.
2. Whisk together the olive oil, vinegar and Dijon mustard until emulsified.
3. Place the shaved asparagus, in a bowl with the sliced strawberry, sliced red onion and the chopped mint. Pour over the dressing and toss to combine
Tags: national vegetarian week