QUICK & SLOW

Yes, complaining about having to think of a new meal for dinner every night, and then putting the effort in to cook, is a first-world problem, but it’s also a total pain in the arse. To alleviate that rear-end ache, the clever folk at Green Kitchen Stories have gifted us these lovely recipes to cover quick low-effort but still delicious weekday dinners, as well as the slower dishes for when you can take your time over cooking. There are five quick and two slow, which should be good for a roster of healthy, great tasting, modern vegetarian food. Who knows, you might even find – or regain – the joy of cooking. See you in the kitchen.

ORANGE, DATE + AVOCADO WINTER SALAD

SERVES 2

This is a salad for the cooler months. When most fruit and vegetables are asleep, blood oranges and blush grapefruit come to the rescue. They look stunning and taste amazing in salads combined with bitter greens and baked feta or – as we’ve done here – paired with a good olive oil, creamy avocado, crunchy hazelnuts, sweet dates and bread to soak up the leftover juices.

• 2 tbs of your best extra virgin olive oil
• 1 blood orange, peeled and cut into thick slices
• 1 pink grapefruit, trimmed, peeled and segmented
• 1 avocado, thickly sliced
• 2 winter tomatoes (optional), cut into wedges
• 2 soft dates, torn
• Handful of hazelnuts, toasted
• 1 fresh mint sprig, leaves picked
• 1 tbs tahini
• ½tsp Aleppo pepper flakes or dried chilli flakes
• Sea salt and freshly ground black pepper
• Bread, to serve

❶ Drizzle the olive oil over a serving plate. Good work.

❷ Arrange orange, grapefruit, avocado and tomatoes in layers on the plate, then place the torn dates on top.

❸ Sprinkle over hazelnuts and mint, then drizzle