Method

In a small bowl, combine the yoghurt, mayonnaise, lemon juice and wholegrain mustard. Season with salt and pepper, stir well and set aside.

In another small bowl, add the raisins and pour in boiling water – enough to cover the raisins. Leave to one side whilst you prepare the rest of the salad.

In a large bowl, add the chopped celery, kohlrabi, apple, spring onions and shredded sweet gem lettuce. Add the walnuts, breaking them up a little with your hands as you add them into the bowl. Add the olive oil and season generously with salt and pepper and stir.

Drain the raisins and shake off the excess moisture then add to the rest of the salad. Add the dressing and stir well. Taste for seasoning.

Serve the salad and enjoy!

Method

In a large saucepan, on a low-medium heat, add the olive oil and onion with a pinch of salt and cook for 5-10 minutes until soft and translucent but not brown. Add in the leek and celery and cook for a further 10 minutes with the lid on until they begin to soften.

Add the butter, garlic, rosemary and bay leaf and cook for a further few minutes. By this time the vegetables should be softened.

Add the celeriac, stir well and season with salt and pepper. Cover with the lid again and sweat for 10 more minutes. Meanwhile boil a kettle of water for the stock.

Add the jar of beans with the liquid they come in. Add the stock pot with 500ml of boiling water. Turn up the heat to a simmer, leave to cook for 45 minutes with the lid off on a medium heat.

When the celeriac is soft, remove from heat and take out the rosemary stalk and bay leaf.

If you’re using a stick blender, do this in the same pan and blend as smooth as you can get it.

If using a blender (recommended), use a sieve to drain the liquid from the soup and reserving the liquid. Add the solid mixture to the blender and mix until smooth. Once there are no lumps, start adding the reserved liquid back in. Transfer back to a pan to heat through.

If it’s too thick you can add more water at this point. Taste and adjust seasoning accordingly.

Heat through and serve into bowls. Ripple through a spoonful of crème fraîche and scatter over the some finely chopped chives if you like.

Enjoy!

Method

Start by toasting the pine nuts in a frying pan until golden but not burnt. Set aside for later.

Next make the dressing for the salad, by combining the yoghurt, lemon juice, sumac, honey and extra virgin olive oil. Season with sea salt and white pepper then stir well to combine. Set aside for later.

Slice the halloumi into even portions and place into a frying pan on a medium heat. Fry the halloumi until golden brown on both sides.

Whilst the cheese cooks, add the lettuce, cucumbers, spring onions, finely chopped parsley and mint to a large bowl. If you’re using chickpeas, then you can add them at this stage too. Drizzle over a little extra virgin olive oil, season with salt and pepper and give the salad a toss.

Plate the salad and drizzle over the dressing. Sprinkle the Za’atar over the yoghurt just before serving.

Enjoy!