To make the sauce, heat the olive oil in a heavy-bottomed pan and gently fry the crushed garlic. Tip in the chopped tomatoes and harissa and simmer for 25-30 minutes, until the sauce has reduced. Put in the meatballs and continue to simmer for a further 20 minutes with a lid on until the sauce looks about right. This is the lovely Emma's recipe, which she's been making for us down in Dorset since day one and which has won many admirers. As you can tell, she is a bit particular about the way it's done, but all power to her - it's the best brownie in the world.

Add finishing touches and serve. Sprinkle 1 cup finely grated Parmesan cheese and some red pepper flakes (optional) and toss again. Serve and enjoy!Take extreme care not to over-bake. The brownie is ready when the edges are slightly crusty and the middle is still soft. The middle should be very moist but should have a firmish feel to it - about 20-25 minutes. Remember that fructose goes much darker when baked than sugar. The brownie also develops a glossy sheen and does not look baked when it is. I'll say it again - you need to be very careful not to over-bake. Whenever I am trying to bulk out a meal, I always serve it with some bread. Why not try our Easy Bagel Recipe, Homemade Flatbreads or Cheesy Garlic Bread? Of course don’t forget to mention the cookbook and name of the recipe: let’s spread the word and inspire others! Much as I love crunchy salads, I’m surprised to discover that I prefer the texture of David’s blanched celeriac, which comes closest to my memories of the French kind, being both snappy but slightly yielding. If you’re in a hurry, or like the idea of keeping it completely raw, however, feel free to skip this step. The dressing Dressing - A dressing can really make or break a salad. We used a simple Lemon Vinaigrette, but you could swap it for our Tomato Vinaigrette or Healthy Ranch Dressing.

In a large saucepan, cook the onion and carrot over a medium to low heat in the oil for 15-20 minutes with the lid on, stirring occasionally. Season with salt. Kim Kardashian made this famous salad recipe go viral for good reason.I love this salad so much I even turned it into an Italian pasta salad with salami. What is the La Scala Chopped Salad? Blitz the chilli, ginger and garlic to a paste in a food processor. Stir the paste into the onions once they have begun to soften, along with the spices (including the onion seeds). After another five minutes, season with salt, add the sweet potato chunks and the almonds and mix well so that everything is well coated. For something like this lettuce and Parmesan salad, try to use a crispy lettuce such as Romaine or red leaf lettuce (I used both to give me a little variety and good texture). You can also throw in some frisée lettuce, Belgian endive, or arugula, but be sure to start with Romaine lettuce and fill in with the rest.David Tanis finishes off his celeriac remoulade with chopped chives and a dusting of cayenne pepper. At Leon we give the veggies who eat with us quite a lot of TLC, and this curry took a long time to get spot on before it went on the menu: it's all about the balance of spices, sweetness and making sure you time the veg right so it doesn't all fall apart. The Gobi refers to the cauliflower. It's the addition of ground almonds that provides the wonderful consistency. Crushed red pepper flakes or Aleppo-style pepper (optional) - Red pepper flakes add subtle heat. For an even milder option, try Aleppo-style pepper, which is more sweet than spicy. Or, simply omit if you don’t like heat! Parsley - A little sprinkled over before serving really lightens it all up. You could use mint instead, which goes really well with halloumi. Greens - This is the base of the salad. You could add some kale in for an iron boost or if you wanted some crunch, then add little gem or romaine.

Italian salami: If you can’t find specifically Italian salami at the store, feel free to use pepperoni, beef salami, or turkey salami instead. If you’re not a fan of salami in a salad, you can also use Baked Turkey Bacon.

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To store: keep the leftovers in the fridge and enjoy within 1-2 days. Note: the dressing may cause the lettuce to wilt. Recipe Variations Looking for more tasty, fresh, and colorful salads? Try our seasonal summer, fall, and spring recipes that you can enjoy year-round.