All posts tagged: vegan

Car park dining at its finest – WILDFLOWER, Peckham

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I don’t think I can keep up with the rate London changes. I’m not saying that’s a bad thing and it’s definitely what makes me love this city so much. The last time I went to Peckham, the multi-storey car park was merely an empty space with a cheap Campari bar with a good view on the roof. Last Friday however, turned out to be a shock when I visited Wildflower. Hailed by Time Out as one of London’s best new restaurants, this veggie / vegan heaven was top of my list of places to try. Not that I’m vegetarian, or vegan for that matter… but that doesn’t mean I don’t appreciate a great meat free dish. So off we trotted off to Peckham Levels. It was the launch night of open studios, so it was fairly busy around the building. Wildflower however wasn’t quite full when we arrived – but was on its way there – diners making their way to eat well executed veggie fare, drink innovative cocktails and listen to the DJ post …

Pearl barley summer salad

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Pearl barley is simply barley with all of the bran removed. Similar to wheat in terms of nutritional value, this chewy grain is perfect in stews and soups. I have just started using it in salads as it gives a great texture and fills you up! It’s also extremely cheap (around 50p for 500g) so provides a delicious meal without breaking the bank. This recipe was inspired by my recent trip to Petersham Nurseries. The delicious salad that I had there was made with faro but I substituted for pearl barley as it is more widely available. I’m also substituting my usual olive oil for a lighter and less fruity oil, rapeseed. This adds a light nutty and earthy flavour, which I think works better in a salad. It also contains 50% less saturated fat than olive oil so better all round really. Ingredients (serves 4) 150g pearl barley 6 vine ripened tomatoes, quartered 1 tbsp sunflower seeds 1 tbsp pumpkin seeds 1 small butternut squash, cubed 6 flat mushrooms, sliced Rapeseed or olive oil …