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“Let’s talk about sex bay-bee, let’s talk about you and me…”

Actually, let’s talk vegan salads instead. When the sun starts to shine, that can only mean one thing: BBQ SEASON. And BBQ season means SALADS. We find it hard to choose between these two heavy hitters: Romesco Salad and our Texan Potato Salad. They’re both fresh, delicious and full of flavour. The only answer is to make them both then see which one disappears first. Best served with beer and sunshine.

Wondering what to cook for a healthy vegan lunch? Take your pick!




  • 900g new potatoes
  • 2 celery sticks
  • 1 red pepper
  • 8 spring onions
  • 8 small pickled gherkins
  • 4 tbsp capers
  • 1 lemon
  • 10g fresh dill
  • 10g fresh parsley
  • 10g fresh mint
  • 10g fresh coriander
  • 125g egg free mayo
  • 3/4 tsp salt plus extra


  • Large pan
  • Large mixing bowl


  1. 1.

    Put the new potatoes in a large pan of water, bring to the boil and cook for 15–20 mins, until tender

  2. 2.

    Meanwhile, put the celery, red pepper, spring onion, gherkins, capers, lemon zest and juice in a large bowl. Add three-quarters of the fresh herbs (reserving the rest to garnish) or all the dried herbs.

  3. 3.

    Add the mayo, season well, then fold everything together. Drain the potatoes in a colander and run under cold water until cool enough to handle.

  4. 4.

    Cut into quarters, then add to the bowl and mix everything together again.

  5. 5.

    Sprinkle over the reserved herbs, if using, to serve.