Beautiful organic red peppers are dropping frequently into the veg boxes. Fajitas with red peppers are a quick, lip-smacking treat: recipe below from Olive magazine. For a vegan version, fry up slices of smoked tofu instead of the halloumi and use soy cream. And there is always the traditional chicken fajita alternative, of course.
This is an opportunity to shout out to our friends at Future Greens: we’re now stocking their lovely microgreens, in three varieties – rainbow mix, spicy mix and super mix – all grown in Sheffield and packaged in compostable boxes. Check out our online shop in the Fruit & Veg section. A couple of handfuls of these tiny, nutrient-packed leaves and shoots would be a great substitute for the baby spinach listed for the fajitas. Or, try a simple salad of the microgreens tossed with the best oil you have and a touch of vinegar or lemon/lime juice.