Light vegetarian three-course menu

Helpful Tools

Many of us enjoy the variety of three courses but when it comes down to it, there just isn't always enough room.

These three light dishes, combine beautifully and leave you with just enough space for an after-dinner mint!
Starter - Mozzarella and Ciabatta Sticks

Starter - Mozzarella and Ciabatta Sticks

Start your meal with Lesley Waters’ Mozzarella and Ciabatta Sticks with Basil and Garlic Borlotti Beans - a delicate skewered starter served with tasty bean salad on the side. Even better because it looks great but is easy to make.
Main course - Broad Beans, Peas and Mint Risotto

Main course - Broad Beans, Peas and Mint Risotto

Ursula Ferrigno has built up a reputation for vegetarian fare and not without good reason. This creamy risotto with Broad Beans, Peas and Mint is bursting with fresh summer flavour and served with a little rocket makes a delicious one-pan wonder.
Dessert - Raspberry Soufflé

Dessert - Raspberry Soufflé

Soufflé, so often thought of as a secret rite of chefs, is actually quite simple to make with a good recipe. This raspberry one from cookery school teacher Rosemary Shrager is light and laden with fresh whole fruit. Worth knowing for a dinner party: you can keep a soufflé for up to 2 hours in the fridge before cooking.
More vegetarian menus...
 

Comments

You need to be logged in to leave a comment

Register

Password reminder?
Resend activation