Winter root vegetable salad

Winter Root Vegetable Salad
Winter Root Vegetable Salad
Winter Root Vegetable Salad

They suddenly looked up, their glossy black eyes bore into ours as we reluctantly walked towards them. ‘We’ll be alright’ I thought ‘after all, they’re just a bunch of stupid’… But then they bolted, like a shoal of fish they ran as one to the corner of the field before swiftly turning to face us blocking our exit. Oh shit. Several began to stomp their hooves, others edged closer but the rest simply stood staring, waiting for us to make our next move.
Fuck this! We turned and started to briskly walk towards the nearest stile but they were hot on our tail, I started to run but so did they. AGHHHHHHH! I clambered over the stile followed by a breathless Jamie and my petrified mother whose pacemaker was in over drive. We pulled her over just as they reached the fence, their eyes wild and blood thirsty.
As you know, I don’t eat cows but after this encounter I might consider it. ‘They won’t hurt you’ the locals said, ‘they’re just curious’ curious my arse, they tried to eat my mum!
Anyway, apart from that we had a marvellous walking holiday so apologies for the late post. To celebrate my return to civilisation and a reletively cow free Camden, I thought I’d treat myself to a roasted vegetable salad with goats cheese. Didn’t fancy cow cheese, too soon.

Winter root vegetable salad
Serves 2 / Hands on time 20 mins / Total time 1 hr / V Gf 
3 carrots, peeled and chopped into rounds and sticks
1 medium beetroot, peeled and chopped into rounds (I used golden beetroot)
1 medium cooking apple
1 large sweet potato
4-5 sprigs of thyme
60g lambs lettuce
100g vegetarian soft goats cheese
1 tbs rapeseed oil
2 tsp Pomora extra virgin olive oil
1 tsp apple cider vinegar
Salt and pepper

1. Preheat your oven to 220°C/200°C fan/425°F/gas mark 7. Peel the vegetables apart from the apples. Chop the sweet potato into wedges and the carrots into a combination of rounds and sticks. Slice the beetroot relatively finely and core the apple and cut into eighths (don’t cut them too small or the apple with disintegrate).
2. Tip the veg onto a large oiled baking tray and add the sprigs of thyme. Season well with salt and pepper, add the rapeseed oil and give it a shake and turn until the veg is nicely coated.
3. Roast in an oven for 40-45 minutes, shaking the vegetables halfway through roasting.
4. Meanwhile, make the dressing by combining the extra virgin olive oil, cider vinegar and salt and pepper. Put to one side.
5. Once roasted, remove the vegetables from the oven and pick out the thyme sprigs. Serve warm on a bed of lambs lettuce topped with soft goats cheese and a good drizzle of dressing.

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V– Vegetarian    Gf– Gluten free


Greek salad

Greek Salad
Greek Salad

“… Well I’m not paying for something I didn’t eat, I even sent it back to the kitchen.”
“That no my problem. You ask I pick dish for you, no my fault you no like.”
“Yeah well that’s because I thought you were going to choose something Greek and delicious for me to eat.” Becky pointed to the imaginary plate in front of her. The table cloth looked like a crime scene, it was covered in deep red wine stains – evidently we’d both been missing our glasses and free pouring wine all over the table.
“I ask you want something else. You say no. I change for you but you no say, so you pay for beef.”
“But I didn’t eat any of it! I’m not paying for something I didn’t eat. Can I speak to your manage please?”
“I am manager.” (Awkward).
“Well Sir” she said in a slightly posher voice “I am not paying €15 for a dinner that wasn’t very nice and that I didn’t consume” and at that Becky crossed her arms and turned away from him. I dropped my head in my hands in an attempt to disappear.
“Well I call police!”
Shit, when did this get so serious? I can’t go to a Greek prison. Mind you, if anyone’s going to prison it’s Becky – I’m not the one with beef about my beef. I guess I could stay in sunny Greece with her until she gets bail. I’m such a good friend.
“Fine, call the police” she exclaimed with a very large swooping arm gesture.
“Err Becky… Becky” I whispered over the table… “It is kind of your fault for letting the man order for you…”
“Yes but I didn’t like it and he’s being a giant fuc…”
“Let’s just pay and go yeah? I don’t want spend our last night in a Greek jail!” Christ my sun burn was hot, very hot…  I felt sick.
“Where’s he gone?” Becky said, spinning wildly in her chair.
“Probably gone to call the police”… Shit! We quickly emptied our purses, paid the full bill and scuttled off into the night.
“I should have just ordered Greek salad” Becky said in a small voice.
“Ya think?!”

Greek salad
Serves 1 / Hands on time 5 mins / Total time 5 mins /
V Gf
½ cucumber, peeled and thickly chopped
2 tomatoes, cut into eighths
¼ green pepper, sliced
¼ red onion, finely sliced
Handful pitted black olives
50g vegetarian feta
1 baby gem lettuce
½ tsp dried oregano
Extra virgin olive oil

1. Every Greek salad I ordered in Greece came like this, you are expected in most places to dress the salad yourself so it comes dry with just a sprinkling of oregano. Its very simply layered so lets begin with the lettuce. Line a medium sized bowl with 5 or 6 lettuce leaves.
2. Chop the tomatoes into eighths and peel the cucumber. Chop into large chunks. Season well with salt and pepper and mix the tomato and cucumber roughly together. Place on top of the leaves in the centre of your bowl. Sprinkle with dried oregano.
3. The Greeks like big chunks of green pepper but I’m not keen so I sliced my green pepper into long thin strips and positioned them around the sides. Finely chop the red onion and scatter on top of the salad.
4. Top with olives and a slab of feta. Finally sprinkle with oregano and drizzle generously with olive oil. Lusciousness.
1 2 3 4

Greek Salad
Greek Salad

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V– Vegetarian   Gf– Gluten free


Mexican tostada salad

Mexican Tostada Salad
Mexican Tostada Salad

Six days to go until my holiday and I’ve managed to gain 2lbs so I officially give up, food simply tastes too damn good to be thin. The people of Greece are just going to have to deal with my slightly soft, plump physique. On the bright side though, now I’ve stopped caring I can look forward to shovelling platefuls of Greek salad and spanakopita into my gob, blissful.
But enough about Greece, let’s talk Mexico and this tremendous salad. It was my friend Rosie’s idea, I wanted to make some sort of salad thing but wasn’t feeling particularly inspired, that was until she suggested making my own tortilla bowl. Now that’s more like it! Armed with her mum’s recipe I hurried home and came up with this little corker. So thanks Annie (Rosie’s mum) your vegetarian cooking has inspired, intrigued and even scared me over the years (the less said about your butter bean soup the better) but you taught me a lot about vegetarian cooking and helped me become the cook I am today. Thanks Annie!

Mexican tostada salad
Serves 2 / Hands on time 40 mins / Total time 40 minutes /
You’ll need:
6 inch oven-proof bowls X2
2 soft tortillas
Bunch of fresh coriander, roughly chopped
250g cherry tomatoes, halved
1 corn on the cob or 1 can of sweetcorn, drained
1 can black beans, rinsed and drained
½ cucumber, cut into chunks
3 spring onions, sliced
1 avocado, cut into chunks
50g vegetarian cheddar, grated
1 cos lettuce, chopped
½ red chilli, deseeded and diced
1 lime
1 tsp honey
1 tsp Tabasco
1 tbsp olive oil

1. Preheat an oven to 200°C/180°C fan/400°F/gas mark 6. To make the tortillas you will need 2 oven-proof bowls. If you don’t have any, simply use a cake tin or a small/medium metal saucepan (without a plastic handle). Spray one side of your tortilla with oil and nest it, oil side down, in your chosen vessel. If your tortilla isn’t holding a nice bowl shape then use balled up bit of foil to prop it up at the sides. If it’s caving in on itself place a large ball of foil in the centre of your tortilla. Spray with oil and bake for 15 minutes. Once cooked put to one side and leave to cool in their tins.
2. Meanwhile, boil the corn on the cob in a large saucepan for 8 mins. Once cooked, drain and leave to rest on a tea towel or plate to cool.
3. Mix all the ingredients for the dressing in a small bowl and put to one side and wash the black beans in a colander. Leave to drain.
4. Once the cobs are a little cooler I like to char mine (although this is optional). Insert a fork firmly into one end of the corn and rotate it slowly over and open flame on the cooker until it is slightly charred. Alternatively you can grill if you don’t have a gas hob. Once the corn is cool enough to handle, stand it upright on a chopping board and slice down the sides with a sharp knife to remove the kernels.
5. Chop the cucumber, tomatoes, avocado, chilli, coriander and spring onions and add them to a large bowl along with the dressing, charred corn and the black beans. Season generously with salt and pepper and give it all a good stir.
6. Line your tortilla bowls with chopped lettuce and fill with your Mexican salad mix. Top with grated cheese and serve.


If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V – Vegetarian


Warm noodles with gochujang dressing

Warm noodles with gochujang dressing
Warm Noodle Salad with Sesame Soy Dressing
Warm Noodle Salad with Sesame Soy Dressing

Why the hell am I so spotty? As if being fat wasn’t bad enough I’m now fat AND spotty! Oh good, just in time for my holiday. Okay so I might be overreacting a tad, I’m hardly obese but I had hoped this time last week to be looking more Miranda Kerr than Sonia from Eastenders by now (sorry Sonia, I love you).  Fun fact, ten years ago I almost ran over Sonia from Eastenders in an M&S carpark in Southgate. I shouted ‘sorry Sonia from Eastenders’ out the car window but she seemed very cross and ignored my heartfelt apology. Not really sure what I was doing in M&S back then, I was more of an ASDA kind of gal due to being upsettingly skint all the time… No change there then.
Anyhoo forget Sonia, she’s in the past, along with the doughnuts, pizza, marshmallows, cheese board, malteezers, chips, cream crackers and pies you ate at that hen do on Saturday… Oh, my spotty face is starting to make a bit more sense.
In light of this disturbing revelation, I suggest we back away from the pies and towards my warm noodle salad. This slippery, delicious delight is super healthy, easy and will have you slurping noodles for tea in no time.

Warm noodles with gochujang dressing
Serves 2 / Hands on time 20 minutes / Total time 20 mins / V Df🌶
½ white onion, sliced
1 tsp sesame oil
2 tsp sesame seeds
2 egg noodle nests
50g kale, roughly 2 handfuls
2 bulbs of pak choi, sliced
2 tbs light soy sauce
1 tbs sesame oil
2 tsp gochujang or Sriracha (a type of chilli sauce you can buy in most supermarkets)

1. In a large cooking pot, fry the onion in 1 tsp of sesame oil, on a medium heat, for 10 minutes until soft (if they start looking a bit charred, add a dash of water to help them steam).
2. Meanwhile, boil a kettle for the noodles and make your dressing by mixing the ingredients together in a large bowl (if using gochujang, this can be quite sticky, so use the back of a teaspoon to help soften it against the bowl).
3. Fill a medium sized saucepan with boiling water, add 2 nests of noodles and cook according to packet instructions. Drain in a colander and run them under a stream of cold water to cool them down (this prevents them from cooking further). Once cooled, drain and pour straight into the dressing. Mix well and put to one side.
4. By now your onions should be cooked. Add the pak choi and kale along with a dash of water. Turn up the heat and cook down the greens until soft but still tender. Take off the heat and add the dressed noodles a bit at a time to prevent clumping together.
5. Divide into bowls and serve topped with sesame seeds.

Warm Noodle Salad with Sesame Soy Dressing
Warm Noodle Salad with Sesame Soy Dressing

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V– Vegetarian      Df– Dairy free      🌶– Spicy


Mango mozzarella salad with chilli & lime dressing

Mango Mozzarella Salad with Chilli & Lime
Mango Mozzarella Salad with Chilli & Lime

Well thanks a lot Britain, now I can’t go live in France and become the world’s most famous pastry chef… Not that I was ever gonna do that but now I know I can’t, I’m bitterly disappointed. In all seriousness though, I’m gutted we voted to leave the EU, going against Steven Hawking can never be a good idea.
Anyway, lets not dwell and talk about another upsetting subject, fruit in salad. Personally, I think fruit belongs in cakes, on top of granola or in a nice decorative bowl so get your apples and raisins out of my salad please thank you.
“So why is mango okay?” I hear you ask.
Well, I guess it isn’t but seeing as the world has just ended lets live dangerously.
This recipe was actually inspired by some canapés I created for heat magazine earlier in the year. Basil leaves speared on cocktail sticks and sandwiched between a mini mozzarella ball, a mango chunk and rolled in dried chilli flakes, et voila! Posh pineapple cheese on a stick. They were utterly yum and thus inspired this cheeky recipe. Enjoy!

Mango mozzarella salad with chilli & lime
Serves 2 / hand on time 20 mins / total time 20 mins / V Gf 🌶
Juice of 1 lime
1 small garlic clove, crushed
1 tbs extra virgin olive oil
1 mango, skin removed and flesh chopped
½ small red chilli, deseeded
2 spring onions, finely chopped
2 balls vegetarian mozzarella
1 handful of fresh coriander, chopped
1 gem lettuce
Dried chilli flakes (optional garnish)

1. Mix the dressing ingredients together and put to one side.
2. Chop the mango, spring onions, fresh coriander, chilli and mix them together in a large bowl along with the dressing.
3. Wash and chop your lettuce and add to the other ingredients and mix well. Distribute the salad evenly on two plates.
4. Drain your mozzarella balls, pull them apart and top each salad with one each. Season with salt and pepper and garnish with a few dried chilli flakes.

Mango Mozzarella Salad with Chilli & Lime
Mango Mozzarella Salad with Chilli & Lime

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood

V– Vegetarian      Gf– Gluten free.     🌶– Spicy


Avocado Caesar salad

Avocado Caesar Salad
Avocado Caesar Salad

I was so hungover this morning that all I could think about was the lovely bottle of S.Pellegrino in my laptop bag, the laptop bag I’d just left in KINGS CROSS STATION’S BLOODY TOILETS!!! Horror. I dropped my overpriced Upper Crust cheese and tomato baguette on the floor and ran back to get it. After scrabbling for another 30p, I barged through the turnstiles and practically rugby tackle the rather heavy set toilet attendant holding my bag.
“… And this is definitely your bag?”
“Of course it’s my bloody bag, how the hell would I know what cubical it was in, if I hadn’t been the one who put it there?!… Oh for god sake LET GO YOU MAD WOMAN, I’M GOING TO MISS MY TRAIN!”…
At this she abruptly let go, causing me to stumble and swear rather loudly in front of a small child. I brushed myself off, apologised to the toilet attendant, the child, the child’s mother and a few other onlookers, before scuttling off towards platform two feeling sweaty and sick.
Right, so after all that hoohah, lets talk caesar salad. I love the stuff, on the days I can’t be arsed to cook, I often buy a bag of the Be Good To Yourself Caesar salad from Sainsbury’s but I do resent paying £2.50 for what is essentially, a bag of lettuce. So I thought I’d make my own but with the addition of a few boiled eggs and an avocado to make it a bit more of a meal. I tried to be all ‘posho’ and use quails eggs for this recipe but they don’t sell them in Sainsbury’s so that’ll teach me for trying to be fancy. Fiddly little buggers to peel in any case.
Anyhow where was I? Oh yeah, so this is such an easy recipe, made easier if you buy shop bought croutons. I made my own on this occasion but wouldn’t be surprised if I bought shop bought ones next time – depends how tired I am. Making your own caesar dressing on the other hand is easy and well worth doing. You’ll never look back I promise. Enjoy!

Avocado Caesar salad
Serves 2 / Hands on time 30 mins / Total time 30 mins / V
4 eggs, hard boiled and peeled
1 ripe avocado, peeled and sliced
2 bulbs lettuce, I used a mix of sweet gem and red mini cos

2 tsp capers, drained and chopped
Juice of ½ a lemon
75g Greek yogurt
2 tsp vegetarian Worcestershire sauce
½ tsp Dijon or wholegrain mustard
½ tsp runny honey
½ tsp garlic oil or 1 garlic clove, peeled and crushed
1 tsp garlic oil or 1 garlic clove, crushed
1 tbs extra virgin olive oil
2 slices of bread (sourdough works well but any will do)
To serve
20g Italian hard cheese or Parmesan* shavings to serve (optional)
½ lemon zested and sprinkled to serve (optional)

1. Preheat your oven to 200°C/180°C fan/400F/gas mark 6.
2. In a small saucepan of boiling water, simmer the eggs for 8-10 mins. Meanwhile, prepare a bowl of ice water and transfer the boiled eggs into it. Put to one side.
3. Cut the bread into squares and place in a large bowl with the extra virgin olive oil and a crushed garlic clove or garlic oil. Give it a good mix and season with salt and pepper. Turn out onto a baking tray lined with baking paper and bake for 5-7 mins or until toasted.
4. Make the dressing by combining all the ingredients together in a bowl and slice the avocado. Peel the eggs and cut into quarters.
5. Assemble the salad by cutting the bottoms off two cos lettuces and discard. Arrange the leaves in a large bowl with the avocado and pour over the dressing. 6. Mix well, making sure the leaves are fully coated. Finally, divide into bowls and top with sliced boiled eggs, croutons and serve with parmesan shavings and a sprinkling of lemon zest.

Avocado Caesar Salad

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

– Vegetarian
*Parmesan (Parmigiano Reggiani) is always made using animal rennet, therefore it is not vegetarian. Substitute for Italian hard cheese if applicable.


Halloumi salad with honey & mustard dressing


Oh you’re vegetarian? That must mean you love halloumi… Well actually yes, yes it does but that being said, I’m not a huge fan of eating it off a stick or sandwiched between a couple of burnt bits of courgette. Surely we can do better than that? Actually, while we’re on the subject, I just want to say that I think grilled vegetables are horrible! There I said it. So you can take your tasteless vegetable stacks and your boring vegetable skewers and throw them to the monkeys of London Zoo.
Anyway, my favourite way to eat halloumi is straight from a hot pan into a cold salad, the salad helps cut through the saltiness of the cheese making it dangerously moreish. I’ve been known to shamelessly eat an entire packet in one day. It always starts off in a salad but later I’ll fry it and put it on toast. Then I will fry even more of it, forget the toast altogether and just eat it by itself, alone, in a dark room like some sort of giant mouse woman.
Oh and I hate monkeys, so not sure why I mentioned them earlier, they don’t deserve any air time… Look, I just don’t like their little human hands okay? Let’s move on…

Halloumi salad with honey & mustard dressing
Serves 2 / Hands on time 10 mins / Total time 10 min / 
You’ll need:
Non-stick frying pan
1 avocado, peeled and sliced
2 medium tomatoes, cut into eighths
¼ red onion, peeled and finely sliced
½ red pepper, de-seeded and diced
Chunk of cucumber, peeled into ribbons
½ bag of mixed leaves
Handful of black olives in brine, roughly chopped
100-150g halloumi, thickly sliced
½ tbs of extra virgin olive oil
1 tbs of balsamic vinegar
½ tsp of dijon mustard or wholegrain mustard
½ tsp runny honey
Pita bread and humous to serve (optional)
Extra virgin olive oil to serve (optional)

1. Chop the vegetables and place in a large bowl. Season well with salt and pepper and mix in the salad leaves. Put to one side.
2. To make the dressing, mix all the ingredients in a bowl until combined and pour directly over the salad. Give it a good toss.
3. Finally, fry the halloumi slices in a large non-stick pan until golden on both sides. Divide the salad into bowls, top with the halloumi slices and serve with humous, pita bread and a drizzle of extra virgin olive oil.


f you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V– Vegetarian