It's sometimes hard to get excited about cucumber, particular when they are 'straight from the fridge cold' and sliced into slightly uninspiring rounds. Cucumbers are 96% water, they have a lovely clean, crunchy texture but need a little helping hand to bring out their best.
I just love the fresh vibrant flavours of a noodle salad, a riot of textures and flavours - brought together with a zingy, aromatic dressing. Year-round versatility, you can incorporate whatever fresh veg or salad happens to be in season at the time, or lurking in your fridge and needs using up.
There's nothing quite as simple and tasty as a freshly cooked falafel. Once seen as just the vegan option, it's become a stalwart on the festival eating scene and a real favourite on restaurant menus. For good reasons too, a tasty falafel packs enough flavour to tempt even the most die hard meat-eaters away from the burger van.
A biryani, in principal, is a fairly simple concept – bake rice in stock with spices, meat or vegetables until the rice is fluffy and tender. However, you will completely live or die by the quality of the rice you use. If you end up with rice that sticks together, you'll need to go back to biryani school or get hold of better quality rice - the supermarkets are certainly not the place to look for that.