Rosheen Kaul takes three classics – banh mi,California roll and Turkish manti – and transforms them into fresh,textural salad bowls.
Big-flavoured,meat-free and cheap to make,this works as a dip served with crunchy toast or as a sauce alongside grilled or roasted ingredients.
Crunchy and fluffy textures meet chutneys,cooling yoghurt and aromatic spices in this oven-free dinner.
Chunks of juicy watermelon,rich fior di latte and a sweet-savoury dressing is a refreshing combination in hot weather.
Traditionally served with fish and grilled meats,this brilliant capsicum sauce enlivens everything it touches. Make extra sauce so you can freeze some for later.
This big-flavoured sauce comes together in minutes,bringing a burst of sunshine to a simple pasta dish.
Garlic butter adds the finishing touch to this epic multilayered club sandwich. Frilly toothpicks optional.
This salad is what happens when the creamy sauce and crisp vegetables of Indonesian gado gado meets the crispy rice of Laotian nam khao.
This Korean-inspired vegetarian dish is crowned with a fried egg. It brings everything together,making this a rich,creamy,spicy delight.
When it’s taco Tuesday at your place,here’s an easy dish that uses mostly pantry ingredients.