I N T H E K I T C H E N W I T H U S
Inspiration and ideas. Tips and tricks. Things that make you say ‘I can’t wait to get in the kitchen to try this’.
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Spring Quinoa Salad
A tantalising mixture of textures and flavours – sweet, nutty, bright and earthy. This spring quinoa salad is the perfect base for weekday lunches because it stays so fresh in the fridge.
Carrot Tarte Tatin
Indulgent and inexpensive – enjoy flaky puff pastry and roasted herby carrots. Low effort to put together, let this be your lunch, dinner, side dish or main.
Pumpkin Arancini - Filled with Sundried Tomato and Cashew Cream Cheese
The sweetness of the pumpkin is perfectly balanced with the herb and spices of The Salty Greek, plus the cashew cream cheese and sundried tomato add an indulgent surprise.
Crispy Fried Oyster Mushrooms
Mouth-watering crispy vegan ‘chicken’ from oyster mushrooms, with a great trick to reheat them!
Mediterranean Buddha Bowl
Enjoy our Mediterranean bowl or follow our tips to customising your own balanced Buddha Bowl that appeals to all your senses.
Vegan Lentil Shepherd’s Pie
Whether you’re looking to eat more plant based foods, or are already a vegan – this Lentil Shepherd’s pie is flavourful, hearty and easy to cook!
Herby, Buttery, Soft Pretzel Bites
These don’t last a day in our house, and for good reason! The perfect lunchbox or late night snack. This easy recipe for soft pretzels is freezer friendly, vegan, and customisable.
Gnocchi Mix – Spinach, Butter Beans & Sun-dried Tomatoes
With some simple additions, we elevated gnocchi (that’s already amazing) into a dish you'll quickly whip up during weeknights, or can bring to a dinner party to easily impress your friends.
Have a recipe you’ve been cooking up? Share it with us and get featured here
Part of building a community means sharing ideas together. If you’ve been cooking with The Salty Greek and have something we should all be trying, then let us know. We’ll do the recipe testing and feature you on the blog, socials and videos with full credit.