We had a lot of different veggies that just wanted using, so these were some dishes to use them up. The main dish was the grilled courgettes - the pesto was made from almonds and pine nuts and was from the cookbook Mildred's Vegan (from Mildred's restaurant). The potato salad I just made up - it has a sort of salsa verde on it - capers and herbs and an oil and vinegar dressing rather than mayonnaise - and the roast beetroot is just roast beetroot. A nice summery meal.
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