Food writer and presenter Alice Zaslavsky is known for squeezing every bit of goodness from the world of vegetables. This colourful celebration of recipes from the In Praise of Veg author proves just how easy it is to go green.
"This panzanella is all about the crunch of the bread and fennel against the creaminess of the ricotta," says Alice Zaslavsky.
"Feel free to use edamame beans, peas or even fancy tinned Spanish baby broad beans if available," says Alice Zaslavsky.
"Cold latkes are quite delightful in a lunchbox. You can also re-fry them for bonus crispy bits if need be," says Alice Zaslavsky.
This colourful and vibrant salad from Alice Zaslavsky is a magnificent summer refresher. Begin this recipe 1 day ahead.
Use up the last of the summer zucchini and any leftover white bread in this substantial side salad, or turn it into a meal by flaking through some hot smoked fish or tofu.
"I love hasselbacking sweet potatoes, as it speeds up the cooking time and creates extra crispy bits. The pangrattato is a brined-up bomb of umami flavours." – Alice Zaslavsky
"If you'd prefer to ease off on the blue-cheese funk, then you can make this Tuscan-style salad with blobs of goat's cheese. If radicchio is not your thing, 100g of fresh washed rocket would work a treat." – Alice Zaslavsky
"Feel free to add salad leaves to bulk this salad out, and if you only have bigger Lebanese cucumbers, maybe just give them a zebra peel before chopping into chunks." – Alice Zaslavsky
