Nothing says summer quite like Shannon Bennett's eggplant, zucchini and tomatoes. The tahini dressing makes for a perfect topping.
Eggplant, zucchini and tomatoes with tahini
Eggplant, zucchini and tomatoes with tahini
6 vegetable sides to pair with your Sunday roast
Shannon Bennett says make some room on the table – there’s a stellar selection of roast vegetables – from duck-fat potatoes to buttery carrots and whole roasted cauliflower – ready for its close-up, and it’s set to shine.
Roasted heirloom carrots, lemon & caraway butter
Roasted heirloom carrots, lemon & caraway butter
Shannon Bennett's lemon & caraway butter heirloom carrots are a rustic must for your next dinner party.
Duck-fat potatoes, rosemary salt & sherry vinegar
Duck-fat potatoes, rosemary salt & sherry vinegar
Shannon Bennett's duck-fat potatoes will be a staple on your weekly Sunday roast.
Roast pumpkin, feta and grain salad
Shannon Bennett's roast pumpkin, feta and grain salad is lovely for a cool summer's evening or served alongside a BBQ feast.
Whole roasted cauliflower with romesco sauce
Vegetarians rejoice! Shannon Bennett's whole roasted cauliflower can be enjoyed as a main or a side.
Roast mushrooms with charred onion
Shannon Bennett's mushroom medley will add hearty flair to any meal, as a main or a stunning side.
