warm turmeric roasted beet + sweet pea salad

mains, recipes, salads, sides

Salad is my favourite food and this time of year I am constantly tossing them together. There are so many creative and delicious ways to dress up leafy greens! They top my list because they are quick, nutrient-dense, budget-friendly and the toppings are endless. This recipe combines the anti-inflammatory spice of turmeric with warm roasted beetroot and sweet spring garden peas. Simply drizzle with a bit of balsamic and you are good to go.


3 red beets, roots and stems removed
1 tsp cider vinegar
3 tbs balsamic vinegar
1/4 tsp turmeric + ginger powder
3 tablespoons extra-virgin olive oil
8 cups mixed greens
1/2 cup diced celery
1/3 cup chopped fresh spring onion
3/4 cup shelled fresh or frozen green peas, thawed


1. Preheat oven to 375°F / 190°C

2. Wrap red beets loosely in foil. Place in a roasting pan; roast at 375° for 45 minutes or until just tender. Cool completely. Peel beets, and cut into quarters; sprinkle with garlic salt and tumeric powder, set aside.

3. In a small bowl, combine olive oil + vinegars stirring constantly with a whisk. Add beets; toss well to coat. Sprinkle with tumeric, ginger powder + garlic salt.

4. Prepare bowl(s) with lettuce mix and top with chopped celery, peas and marinated beets.

5. Share with your people, or enjoy solo. Enjoy!


  • Looking to add some protein? This salad will be fantastic with roast chicken or grilled salmon
  • If you tolerate dairy, some goat cheese would be the perfect compliment to the sweet beets and peas.
  • Add a little extra crunch with pumpkin or sunflower seeds
  • This recipe inspired by an Ottolenghi recipe from his book Plenty More which is currently one of my favourite books to look through. Next time I make this, I will definitely be adding heaps of avocado.


Have a delicious week and let me know, what are your go-to spring inspired salads?






pea + mint hummus

appetizer, dips, snacks


Me and a delicious snack are two peas in a pod.

There is no better place to get some snackspiration than at Earthy Café. On a recent visit, I indulged in some serious snack samples of homemade dips and spreads. Unique recipes like Lemon Hummus with Harissa, White Bean and Basil and Pistachio Hummus with Feta were all on point. After all of this sampling, I was inspired to try making our own using something in season and a bit unusual.

Pea + mint is not a new concept, it is a classic flavour combination but a bit out of the ordinary for me. However, this summer I had my first bowl of pea and mint soup and… wowza, loved it. Loved it so much I wanted it in dip form.

This dip is a simple, fresh and healthy way to snack. Peas might be small but they are packed with nutrients. A cup of peas contains about 115 calories, 8 grams of protein, and 14 grams of net carbs. Peas are an excellent source of folic acid, vitamin C and vitamin K and also rich in calcium, iron, zinc, copper and manganese.

I hope you enjoy this twist on hummus and the flavours that it brings with it! Who knows, you too might be in for a surprise.



serves 4-6

1/2 pound frozen green peas, thawed

1/2 tin chickpeas

1 clove fresh garlic, peeled and coarsely chopped

1/4 red onion, diced

1/4 cup extra virgin olive oil

2 tbs tahini

1/4 cup fresh mint leaves (about 3 to 4 sprigs), chopped

1/2 tsp black pepper

Juice of one lemon

Sea salt, according to taste


1 In a small pan over medium heat, sauté chopped onion and garlic until soft and translucent, but not browned, about 4-5 minutes.

2 Combine all of the ingredients in a food processor and blend until smooth and well combined. Serve chilled. Easy peasy.

As with all hummus, there are countless ways to serve it up!
  • Enjoy as a dip for veggies- cut up carrot, cucumber, pepper or courgette
  • Enjoy as a spread over your favourite crunch – slices of whole grain pita, warm toast, or oatcakes
  • Top it up with grated feta, goat cheese, pumpkin seeds or reserved green peas