COOKFULNESS

BY IAN TAVERNER

Ian Taverner is the author of Cookfulness, the cookbook designed for those living with chronic illness and pain. Every issue Ian will be contributing an exclusive new recipe, complete with his unique cooking format and hints and tips to allow everyone to make tasty, nutritious meals in their own kitchen, and in their own time. SEARED SPRING ONION, FETA AND LEMON SALAD

Give Yourself Time – when you need to take extra time, take a step back, breathe and re-Cookfulness yourself KEY – steps marked for when something really important is needed

Hints & Tips – to help you throughout and after Cookfulness Playlists – get your best tracks going! Difficulty rating: *** Serves: 4

Cooking time: 5 mins Preparation time: 20 mins Give yourself time: 40 mins YOU WILL NEED

Knife Chopping board Weighing scales and bowl Large oven proof flat bottomed pan with lid (same size hob pan and lid if not) Measuring jug Tablespoon Teaspoon Large spatula

METHOD

Prepare the spring onions by removing any dirty outer layers and cutting off the root Add the lettuce, radish, tomatoes and feta to your serving bowl and gently mix with your hands to combine Add the dressing ingredients (lemon juice/zest, olive oil, mustard, salt) to your jam jar, lid on and shake to combine, or to the small bowl and whisk to combine, set aside Put your griddle/frying pan onto a medium/high heat KEY do not use any oil on the pan, it will be dry fried Carefully (using the tongs) lay the spring onions across the griddle bars, or straight into the frying pan KEY set a timer for 1 minute After 1 minute, carefully turn the onions over and repeat KEY set timer for 1 minute You are looking for nice charred spring onions Carefully remove the spring onions and place onto the plate Drizzle olive oil and add a pinch of salt to the spring onions whilst hot, then lay them onto your chopped salad Add the dressing or keep for people to add themselves!

HINTS & TIPS 1 2 3

Dry fry the spring onions, don’t add any oil Keep an eye on the spring onions in case they start to catch, then turn if a minute not yet completed You can make the dressing well in advance and keep in the fridge

WAYS TO CHANGE

Try lime instead of lemon for the dressing Experiment with different leaves, tomatoes etc. Griddle the radishes too, delicious!

Follow Ian’s Cookfulness journey on Twitter, Instagram & Facebook all @Cookfulness

Cookfulness is available in hard copy & e-book on Amazon / BookshopUK / Waterstones

INGREDIENTS

8 spring onions (scallions) 3 – 4 radishes roughly sliced

Handful/cup baby plum or rainbow tomatoes, halved 1 romaine heart or iceberg lettuce roughly chopped

Feta/vegan feta style – 3 rows cut into 1cm cubes

Olive oil for sprinkling (not frying)

Pinch of salt

DRESSING

1 lemon – juice and zest 3 tbsp olive oil 1 teaspoon dijon mustard

Pinch of salt