Ingredients

For the chicory salad

• 2 heads of chicory – remove 1cm from the stalk, then cut in half, cut the leaves into bite-sized pieces, rinse over a sieve and drain
• 30 g rocket
• 1 tbsp mixed sprouts – wash in vinegar water, rinse over a sieve and drain
• ½ red bell pepper – deseed and dice

For the ginger coriander dressing

• 300 g soy yoghurt
• 5 tbsp water
• 2 tbsp olive oil, cold pressed
• 1 tbsp yacon syrup
• 1 tsp lime juice, freshly squeezed
• 2 teaspoons mustard, medium hot
• 30 g ginger root – grate
• 6 g turmeric root – grate
• 2 tsp curry powder
• 1 tsp coriander powder
• 3 tbsp chopped cilantro
• Crystal salt and pepper from the mill

Known as the guru of no-dig, Charles Dowding has updated his definitive book on salad-growing in this beautifully illustrated hardback edition: how to have tasty salad leaves all year round in a garden, balcony or windowsill; how to grow micro leaves and how to serve them in delicious recipes, all using organic or permaculture principles. Great for food lovers keen to eat tasty food with a low carbon footprint.

From the best-selling, award winning author of No Dig Organic Home and Garden, Stephanie Hafferty offers a pathway to low cost, zero waste and as plastic free living as possible. There are also lots of original ideas for using veggie boxes, local stores and markets to buy quality produce, so you don’t even need a garden to make these plant based recipes.

Known as the guru of no-dig, Charles Dowding has updated his definitive book on salad-growing in this beautifully illustrated hardback edition: how to have tasty salad leaves all year round in a garden, balcony or windowsill; how to grow micro leaves and how to serve them in delicious recipes, all using organic or permaculture principles. Great for food lovers keen to eat tasty food with a low carbon footprint.

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