Carina was delighted to be invited to be on the panel for The Scottish Veg Summit held at The Royal Botanics in Edinburgh on 24th October
Mediated by one of Scotland’s best-known journalists, Stephen Jardine, the day covered veg from all angles. Panelists discussed the urgent need to make veg accessible to all, the formidable opportunities increased veg consumption offers to our horticulture and food businesses, and the huge potential of using creative forces for good.
Hosted by Nourish Scotland the brief was simple -We need to make it easy for everyone to eat their 3.5 recommended portions of veg every day.
Peas Please is about making it easier for everyone to eat more veg. This project brings together farmers, retailers, fast food and restaurant chains, caterers, manufacturers, government departments, and Local Authorities with a common goal of making our food environment veg-friendlier.
On that note – here’s a simply salad to make at home.
carrot & courgette salad
Orange, red and green should never be seen except on an Irish football
team. I hope you agree that these colours/flavours can be seen together
on a plate as well as on the field.
1 carrot, cut into ribbons
2 new-season courgettes, cut into thin rounds
50g flat-leaf parsley leaves, coarsely chopped
1 red chilli, deseeded and thinly sliced
1 tbsp parsley pesto (see p.130)
4 tbsp extra virgin olive oil
1 tbsp baby capers in brine, rinsed and drained
Put the carrot, courgettes and parsley leaves in a bowl and scatter with the chilli.
Thin the parsley pesto with the olive oil and drizzle on top of the salad. Season to
taste with salt and add the capers, then serve.