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It's most certainly bbq season and THIS is one of the best side salads you're ever gonna get your hands on. Fresh, zingy, hearty - it's got it all. The perfect salad to accompany a vegan barbecue!



  • 1 red pepper
  • 1 fennel bulb
  • 100g cherry tomatoes
  • 1 clove garlic
  • 100g fresh or frozen broad beans
  • 10g thyme
  • 10g dill
  • 10g mint
  • 100g rocket
  • 1 unwaxed lemon
  • 1 tsp of olive oil
  • 2 tsp of extra virgin olive oil
  • 100g orzo pasta


  1. 1.

    Grab your red pepper and remove the white pith, chop it into bite size chunks | Chop the fennel into bite sized chunks, remove the fonds and set them aside for garnish | Cut the cherry tomatoes | Pick and roughly chop the thyme, dill and mint | Wash and dry the rocket | Zest and juice the lemon.

    Next put the peppers, fennel, cherry tomatoes and unpeeled garlic on a lined baking tray. Drizzle with 1 tsp of oil and a pinch of salt as well as some red chilli flakes. Mix well. | Bake for 20 minutes at 200C, remove from oven and set aside.

    Remove the broad beans from pods | Being a small pan of water to the boil, add the beans and cook for approximately 2 minutes, place in bowl of cold water and allow to cool completely | Pop the tender, bright green beans out of their thick leather skins by squeezing gently | If using frozen brand beans, this step can be omitted.

    Combine the lemon juice, zest, extra virgin olive oil and herbs | Squeeze the garlic clove out of the skin and add this to the dressing ingredients | Mix well to combine

    Combine the roasted vegetables, broad beans, rocket and orzo in a large bowl | Toss through the dressing | Season to taste and serve immediately

    All the love, Henry and Ian x