Coriander adds fresh flavour to loads of dishes and is featured in cuisines around the world - from Indian to Mexican. Find loads of ways with coriander, including everyone's favourite carrot and coriander soup, coriander chutney and more!
This rice, carrot and coriander salad is livened up with a lime-chilli dressing. It actually tastes much better the next day so it is worth making in advance if you are serving it to a crowd. I served it with slices of roast ham and it was simply delicious!
This fruit dessert is a little different than the average fruit salad. Grapefruit, apples, pears, oranges and mango are tossed in a honey-sweetened, orange flavoured, grapefruit juice and coriander dressing.
This is a bright, crunchy salad that originates from the northeast region of China. Strips of red and green peppers, cucumber and spring onions are tossed in a spicy vinaigrette and topped with fresh coriander. Add peanuts, prawns or tofu if you need a more filling dish.
Frozen edamame soya beans replace the chickpeas in this untraditional spin on a traditional hummus. Tahini, garlic, fresh coriander and lemon juice add plenty of flavour, too.
The NICEST dip in the WORLD! Perfect to go with curries and poppadoms as a starter. You can also have with any type of crisps to use as a dip. Also great for warm pitta or naan breads. Can be chilled in the fridge for days so keeps really well!
A tasty simple chicken dish, baked with a homemade pistachio and coriander pesto. If your pistachio nuts aren't salted, add salt to taste.
In this light, very low-fat dish, chicken is poached in an aromatic stock with new potatoes, asparagus and green beans steamed over the top. A zingy Oriental-style dressing is a great finishing touch.
These Indian pakoras made with aubergine are a little bit spicy and very flavourful. The sauce that goes with them is very light and refreshing and sets off the heat of the pakoras. A great addition to your next curry night.
A spicy peanut coriander chutney which can be eaten cold with pitta, samosas, on sandwiches or with roti. Store in the fridge and use within 1 week. If chutney thickens add more yoghurt to thin it out.
A gorgeous Chinese inspired dish! Serve on a bed of rice or noodles and enjoy as part of a larger Chinese meal.