Kimberly Parsons’ pearl barley, turmeric and carrot kimchi salad
Fresh, light and healthy, these colour-packed, flavourful vegetarian plates showcase vibrant ingredients to nourish mind, body and soul
COURGETTE RIBBON, WHITE BEAN AND PESTO BRUSCHETTA
A rich coriander and pine nut pesto joins courgette and cannellini beans to elevate simple toast into a delicious light meal.
F&T WINE MATCH Sweet dryness and ripe stone fruits in a chardonnay blend (eg 2017 La Piuma Orvieto, Umbria, Italy)
RECIPES START ON PAGE 118
FENNEL, BEETROOT, BALSAMIC
AND ORANGE SALAD This crisp, zesty salad, served with a spoonful of whipped feta, makes
a wonderful dinner-party starter.
F&T WINE MATCH
Savoury, well-rounded, full-bodied rosé (eg 2016 Franz Weninger Rózsa
Petsovits Rosé, Sopron, Hungary)
ORANGE BLOSSOM LABNEH
Creamy labneh, yoghurt’s grown-up big sister, is enhanced here by orange blossom for a gorgeous floral component. Serve with fruit bread.
F&T WINE MATCH Sparkling moscato dessert wine to balance the labneh’s citrus elements (eg 2018 Vittorio Bera Moscato d’Asti, Italy)
STUFFED WHOLE SQUASH
A medley of rice, apricots, tomatoes and chestnut fills this hearty main, complemented by a side of punchy miso-mustard cabbage.
F&T WINE MATCH Coastal sauvignon blanc with a hint of salt (eg 2016 Cullen Sauvignon Blanc & Semillion, Margaret River, Australia)
PEARL BARLEY, TURMERIC
AND CARROT
KIMCHI SALAD
An ideal lunchtime pickme-up, this satisfying, barley-based salad packs a pleasing kick at the end from the kimchi spices.
F&T WINE MATCH
Big, bold, berry-driven carignan (eg 2017 Chateaux Ollieux Romanis, Lo Petit Fantet d’Hippolyte, Corbières, France)