Winter Salad with Garlic Beans

I wonder if the snow loves the trees and fields, that it kisses them so gently? And then it covers them up snug, you know, with a white quilt; and perhaps it says “Go to sleep, darlings, till the summer comes again.”

Some people turn to comfort foods in winter. Hearty stews, pies and baked dishes. Me? I turn to salads. I need to be reminded of warmer, lighter days in the depths of winter. Nothing does that better (well, other than a rare warm sunny day) than the taste, colours and texture of a vibrant salad. Salads remind me that summer is only just around the corner, a few months away. That these cold nights and frosty mornings will soon subside.

I discovered this wonderful dressing a while back while having a read of one of my favourite blogs. Laura cooks with colour and vibrance and her creations are just gorgeous. This dressing reminds me of sunshine.

These garlic butter beans keep this salad hearty and have a creamy texture that pairs beautifully with the crunch from the fennel and carrot.


Winter Salad with Garlic Beans //


Winter Salad with Garlic Beans //


Winter Salad with Garlic Beans and Goji Dressing (v) (gf)


180g cooked quinoa
Handful spinach
1 carrot (grated)
¼ fennel

Garlic Beans
1 tin butter beans (drained and rinsed) – or 200g soaked and cooked
1 garlic clove
1 tbsp tahini
1 tbsp extra virgin olive oil
Squeeze of ½ lemon

Find the Goji salad dressing recipe here


Get all your ingredients ready.

To make the garlic beans:
Add beans, oil, tahini, lemon juice and S+P into a bowl. Crush a garlic clove and add it in.
Use a fork to roughly mash the mix. Don’t over mash. You want to see some beans whole, and some squished.

Slice the fennel into small slithers, keeping fronds to scatter on top.

Arrange the quinoa, spinach, carrot in a bowl. Add the beans and drizzle with goji dressing.

Winter Salad with Garlic Beans //

Winter Salad with Garlic Beans //

Winter Salad with Garlic Beans //

Remember to tag #roughmeasures on Instagram if you make this rainbow salad! You can use the buttons below this post to Pin the recipe too!

Salted Nut Cups

Well, we’ve landed at Worthy Farm. Home of the legendary Glastonbury Festival. The festival of all festivals. The big daddy.
The actual festival doesn’t kick off for another few days, but we got here last week, and have been busy creating our little Glamping village. The days have been long and exhausting, but are fulfilling. Seeing 30 empty plates after mealtimes certainly makes it all worth it.

I’ve managed to grab a cheeky 10 minutes to get this post sorted, so will get straight to it. Enjoy this sunshine lovelies, get outside and explore!



This recipe is an all time favourite of mine. I have been known to demolish half a tray of this tasty cups in under 30 minutes. Yeah… for real guys!
I love mixing up the flavour combinations, adding a little dried chilli works magic. I opted for 3 different fillings here; peanut butter, almond butter, and a chewy date mix.

Salted Nut Cups (gf) (v)

Makes 6-9 cups


For the chocolate cups:

300g 85% organic dark chocolate (dairy free)
3 tablespoons cold pressed coconut oil
Large pinch Himalayan pink salt

Peanut butter filling:

Large handful peanuts (toasted if you have time)
1 teaspoon EVOO

Almond Butter filling:

Large handful almonds (toasted if you have time)
1 teaspoon EVOO

Chewy Date filling:

Handful Medjool dates (pitted and soaked in boiling water for 5 mins)
20g cashews
30g goji berries
1 teaspoon agave syrup


Line a muffin tin with paper muffin cases.

Place chocolate, coconut oil and salt in a saucepan over a very low heat. Gently melt the mixture, stirring often. As soon as it has melted, remove it from the heat.

Pour enough melted chocolate into the muffin cases just to cover the bottom of the case. Swirl the chocolate around each case so it covers the side slightly. You should only use around a 13 of the chocolate mix.

Place tray in the fridge for 1 hour.

While the chocolate cup bases are cooling, you can make your fillings.

For the nut mixes;

Add nuts and oil to a high speed blender, blend until a butter like consistency. This may take 10 mins. Make sure to stop and scrape down the sides. Add a little more oil if necessary. The nut mix will go quite dusty at first, keep blitzing to release their oils.

Once you’ve got to the right consistency, scrape your nut butters into bowls and set to one side.

For the chewy date mix;

Drain your soaked dates. Add to a food processor along with the cashews, goji berries and agave.

Blitz for a couple of minutes, until a sticky mixture forms.


Once you cup bases have cooled and solidified, remove them from the fridge.

Take each filling and add a dollop of each into separate cases – I did 3 of each mixture.

Using the back of a spoon or your fingers, flatten the mixture over the chocolate – try to leave a couple of millimetres away from the case edge.

Get the remanding chocolate mix from the saucepan – you may need to quickly melt it again. Pour it evenly over the cups and their fillings.

Place cups back in fridge overnight, or at least 4 hours.




Let me know if you’ve made my recipes over on Instagram and tag #roughmeasures

You can also keep up to date with my summer on the road, over on twitter

Chocolate Chia Seed Pudding

This week seems to have been a pretty busy one. I’m not one for filling my diary with dinners, social events and brunches all day, every day. I don’t think I could call myself a social butterfly. I like to have at least 3 days a week, event free, just to know I can come back to the boat and relax. To come home and try out a new recipe, I like to have time to create in the kitchen and not feel rushed. Some days, I just like to flop down on our (albeit rather uncomfortable) sofa, put my feet up and CHILL. But not this week, it’s been crammed full with socialising, days to vintage markets by the seaside, and visiting friends who’ve had a new baby! It’s been great, but also exhausting. I used to hate being on my own, I feared the loneliness, the quiet. Now I embrace it.

I’m not used to this lifestyle, I’ve got an old soul and don’t like the fast-paced life. This morning I took myself out for a run in the sunshine, nice and early, before the Saturday crowds rose. Once back at the boat, I sat with my tea and completely zoned out for a good hour. It was like magic. Like readjusting that internal pendulum, to get it swinging back to your beat.



Chia seeds are so versatile, and have been getting more and more popular over the last few years. They are packed to the brim with nutrients, full of fibre and protein, and those amazing vitamins like potassium, zinc and vitamins B1, B2 and B3. What more could you want from a tiny little seed?

This Chocolate Chia seed pudding is such a great all-rounder. It’s creamy and decadent, but completely guilt free. Have it for breakfast, pudding, or keep a few pots in the fridge for a quick afternoon snack. It takes about 30 seconds to make, make it the night before and it’ll be good to go for breakfast the next day!

Chocolate Chia Pudding (v) (gf) 

Makes 2-4 servings


160g (½ cup) chia seeds
650ml hazelnut milk (any milk would work)
4 tablespoons raw cacao powder
½ banana

Optional toppings: Cacao nibs / goji berries / maple syrup / coconut yoghurt / chilli flakes 


In a bowl, combine the seeds, milk and cacao powder. Whisk or mix really well, until fully combined.

Leave in an airtight container, in the fridge, overnight or for at least 4 hours.

Layer the banana at the bottom of a jar, pour the pudding on top and enjoy.





Don’t forget you can follow me on instagram –  tag #roughmeasures so I can see all your creations!