Whaddup friends!

A few weeks ago, I received an  email from Ocado, my absolute favourite online grocery delivery store “We love your food pictures on Instagram! Would you be interested in a collaboration with us?”

Would I be interested. Heck yeah!!

So one sunny weekend I got busy, prepared and shot three delicious dishes to promote a nationwide competition by Ocado. Find details on how to enter on the Ocado blog here: #aboutmyfood I am delighted to now publish the first blog segment of three as part of our collaboration.

I chose a recipe from River Cottage Veg Every Day  This book is colourful, creative and I love that it’s not written by a Vegetarian. Hugh is simply wanting to persuade folks to eat more vegetables. Because vegetables are the foods that do us the most good and our planet the less harm.

It’s all in the tahini dressing

1/2 garlic clove

2 tablespoons of tahini

finely grated zest and juice of 1/2 lemon

juice of 1/2 orange

2 tablespoons olive oil

sea salt and freshly ground black pepper The salad

2 tablespoons olive oil

3 medium courgettes, try green and yellow for colour

juice of 1/2 lemon

1 red chilli, finely chopped

125 French beans, trimmed

1 small salad bag

12 oven dried tomatoes

a handful of mint

For the dressing, throw the garlic into a bowl with tahini, lemon zest and juice, orange juice, a grid of black pepper and stir well. If the dressing feels too thick, thin it down with a little water or add a little more orange juice. Add the olive oil, salt n pepper.

For the salad – heat olive oil in pan. Toss courgettes until brown. Bring salt water to boil, tip in french beans and blanch for one minute. Drain and add to the wok for a minute or two.

Assemble salad leaves in large shallow dish, scatter over courgettes, beans, tomatoes and shredded mint. Trickle dressing generously over the whole lot and serve!

For more details on how to enter our competition, check out the Ocado blog!