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ULTIMATE SUMMER BOSH! BOWL
Once BBQ season hits, it’s every vegan for themselves. With meat off the menu, we always put big efforts into our salad game and, if we do say so ourselves, we have nailed this one. This is one of the best side salads you're ever gonna get your hands on. Fresh, zingy, hearty, it's got it all. Just remember to make plenty of it because even your hardcore carnivores will want a taste.
- 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
- Baking tray
- Small pan
- Large bowl
- Mixing bowl
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 200℃, then 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 you're using frozen brand beans, you can skip this step.
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.