This is a simple, versatile and delicious way to use up any vegetables you have lying around. We spiralized our courgette to give it a noodley texture, which complimented those of the grated carrot, chopped veg and crunchy toasted cashews. We topped it off with a delicious and incredibly simple dressing, which consisted of soy sauce and sweet chilli dip.

Ingredients (serves 2 for a light lunch):

  • 1 Carrot (grated)
  • 1 Courgette (preferably spiralized but grated or cut into thin strips will do)
  • Half a Red Pepper (thinly sliced)
  • 2 Inches of Cucumber (sliced into thin half moons)
  • 1 Spring Onion (thin strips)
  • A Handful of Cashews (crushed and toasted)
  • A Large Handful of Coriander (roughly chopped)
  • 2 Tbsp of Sesame Seeds (toasted)
  • Half a Lime (cut into two quarters)

For the dressing:

  • 1/4 Cup of Soy Sauce
  • 1/4 Cup of Sweet Chilli

As we said, this dish, as with many salads is a great way to use up whatever veg you have lying around or what needs to be used up. The measurements of each ingredient are just a guideline, but feel free to change the quantities, and indeed the ingredients, depending on what you have in your fridge, pantry or cupboard! I’m sure that if we had two spring onions lying limp in our fridge when we made this then both would have gone into this dish.

The method is pretty simple therefore, simply chop, grate or spiralize, as instructed next to each ingredient, throw them in a bowl, drizzle on your dressing and squeeze a lime over the top. It really is that simple and can be eaten at the table, desk or from a Tupperware – the only thing left to do is to enjoy.

3B766A6E-75C0-4E26-93A0-E9F824F4005C922545A3-181D-4F66-ABA3-B2A1F6FDA3FAWe. Love. Snacks. [I love snacks so much that I had to give up crisps for lent one year…Hardest lent of my life]. This snack changes everything however, high in protein and fibre, it meets many of your dietary needs whilst satisfyingyour crunchy cravings, guilt free. Now, let’s just pause for a minute – we’re not suggesting you never crack open a packet of those little bites of potato heaven again, we’re only offering an every-day alternative for that middle-of-the-day grumble in your tummy. These also work great as a crunchy topping to salad, rice or even pasta dishes as well.

The spice mix is unspecific, we used chilli, salt, pepper and fresh garlic for these but previously we’ve used garam masala, cumin, whatever spices you want really – salt and vinegar even works well!

Preheat the oven to 200 degrees, take 1, 400g, can of chickpeas and drain, add whatever spices you like and mix with a drizzle of oil.
Then place it on a baking tray (we used foil to stop the chickpeas falling through the grates on our baking tray) and roast for 30 minutes or so, turning after about 15. If you want them extra crunchy [we did] it may take slightly longer, anything up to an hour. 


This super easy twist on a taco is incredibly versatile and can be used to serve as a canapé, a sandwich alternative, or a bouquet of your favourite foods.

You can vary the size depending on the size of wrap you use, which means its perfect for any situation or event. For this particular tacone, we filled it with a salad blend consisting of kale, rocket, tomato, grated carrot soaked in soy, roasted cashews and vegan feta. Other ideas we had were a Greek themed one, with falafel, humous, olives and red onion, but hot fillings would be delicious and work just as well.

All you need (for two people) is one soft tortilla wrap and 2 aluminium balls. The wrap can be any size and any flour, depending on personal preference!

Here’s how you make your tacone:

First, take your wrap and cut it in half.


Twist it into a cone shape, putting an aluminium ball at the bottom of each cone, as showed below:


Place these into a preheated oven of 180 degrees celsius for 20 minutes, or until crisp, turning once halfway through.
They should come out looking something like this:


Fill each tacone with your chosen filling.