A Warm Salad of Roasted Kale, Coconut and Tomatoes

Roasted tomatoes are a joy to eat and in the Parsons kitchen we’re always looking for new ways to use them. Anna Jones’ first cookbook, ‘A Modern Way to Eat’ features simple, seasonal vegetarian dishes that highlight and celebrate ingredients such as tomatoes and other British seasonal fare wonderfully. Initially published in 2014 it’s not new to our radar and neither is Anna to cooking, having been trained at Jamie Oliver’s Fifteen, but it is one of those books we turn to time and time again. The recipes within are subtle, beautiful and delicate, with a focus on eating seasonally and ethically all are delicious on their own while many lend themselves perfectly as sides to meat and fish. At this time of year especially we love to use fresh produce, so much is in season and little beats the fruity taste of an organic British tomato. The recipe we’ve chosen to share in this month’s newsletter really celebrates their flavour, beautifully highlighting their sweetness with coconut, a bed of roasted kale and a delicious miso dressing. Scroll down to find it.

  • Warm Salad or Roasted Kale, Coconut and Tomatoes
    Warm Salad or Roasted Kale, Coconut and Tomatoes
  • Tomatoes
    Roasted tomatoes
  • Seasonal tomatoes recipes
    Kale, roasted tomatoes, coconut and miso dressing recipe
  • Kale, roasted tomatoes, coconut and miso dressing
    Kale, roasted tomatoes, coconut and miso dressing
  • Seasonal tomatoes recipes
    Anna Jones, A Modern Way to Eat



400g cherry tomatoes

sea salt and freshly ground black pepper

2 unwaxed limes

1 head of green or purple kale (about 200g), stalks removed, leaves roughly torn into bite sized pieces

a handful of unsweetened shaved or desiccated coconut

1 tablespoon soy sauce

For The Dressing

a thumb-sized piece of fresh ginger, peeled and finely chopped

1 tablespoon miso paste

1 tablespoon of tahini

1 tablespoon or coconut or olive oil

1 red chilli, finely chopped


Preheat your oven to 200°C/fan 200°C/gas 7.

Halve the tomatoes and place them on a baking tray with some salt and pepper, a good drizzle of olive oil, the zest of both limes and the juice of 1. Roast for 20 minutes, until blistering and golden.

Next, pile the kale on to a baking tray with the coconut. Pour over the soy sauce and toss well until everything is coated. Roast in the oven with the tomatoes for the last 5-10 minutes of their cooking time, until crisp.

Meanwhile, mix all the dressing ingredients together in a bowl with the juice of the second lime. Taste and add a little more seasoning or lime juice if needed, letting your taste buds guide you – remember the dressing will be less punchy once it hits the salad. Pull the kale and tomatoes out from the oven and tumble them into a big bowl. Toss in the miso dressing, adding a little at a time and tasting as you go, and serve still warm.

Find a link to Anna Jones’s website, including more salads and seasonal vegetarian recipes here: http://annajones.co.uk/

A Spanish tapas lunch in the heart of London

At the beginning of June, we were delighted to be asked to create a Spanish tapas and paella lunch to help launch 15 King Street, a new corporate office space in central London. Working alongside the prestigious private wine club, 67 Pall Mall, and the ever inventive and delicious cheesemongers, Paxton & Whitfield, we created a spread of Spanish tapas and Spanish inspired salads. We wanted to keep the tapas flavours traditional (no Spanish tapas lunch is complete without Patatas Bravas or plenty of chorizo), but being an afternoon event, and paired with paella, we were conscious they shouldn’t be too heavy. The results were a mixture of traditional Spanish tapas flavours – cue Patatas Bravas, smoky chicken skewers and anchovy butter – but with a focus on balancing these with lighter, smaller options, including refreshing gazpacho shots, crisp salads, and lightly char-grilled vegetables.

The day was warm and the sun shone in through the windows showing off the venue in all its glory, while a huge paella cooking inside the office gave off a delicious aroma of spices and saffron. 60 surveyors passed through the building stopping for lunch across the afternoon, we kept the salads topped up and the hot food coming as they mingled, ate and enjoyed the space. Themed events are always fun and it was a delight to work with everyone involved. Please do get in touch if you’d like more information about how we can help with private and corporate catering.

  • Spanish Tapas Chorizo Skewers
  • Spanish Tapas Gazpacho shots
  • Spanish Tapas Chorizo Skewers and Flowers
  • Spanish Tapas olives and salads
  • Spanish Paella
  • Spanish tapas pan con tomate
  • Parsons Creative Food waitress
  • Fresh salad
  • Scotch eggs
  • Spanish salad spread
  • Tables laid
  • Fresh tomatoes
  • Parsons Creative Food waiter
  • Wine glasses
  • Red wine


Recipe: Super Healthy Summer Salad

We’ve all been on a bit of a health kick recently; getting plenty of exercise and sleep to keep us fighting fit and ready for a long and busy summer season. However, being active is never enough, and a healthy lifestyle really depends on what you are fuelling your body with. In our busy kitchen, it may sound ridiculous (since we’re surrounded by food) but it’s often hard to find the time to make ourselves a good meal. Therefore it is crucial for us to be able to make a nutritious lunch as quickly as possible, and this one is fab because it literally takes less than ten minutes to make!


This delicious healthy summer salad is great for everyone but especially good for vegetarians or vegans who can substitute the feta for some silken tofu. The lentils, feta/tofu and pumpkin seeds are great sources of protein, and canola or hempseed oil is a source of omega-3.

Serves 4


  • 200g pre-cooked Puy Lentils (We used these ones)
  • 3 Courgettes, peeled into thin ribbons
  • 1 Punnet Cherry Tomatoes, halved
  • Generous handful each of Spinach Leaves, Mesclun Salad Leaves and Rocket
  • 150g Feta Cheese, Crumbled or Silken Tofu, cut into cubes
  • Small Handful of Pumpkin Seeds


Balsamic Dressing:

  • 1 tbsp. Balsamic Vinegar
  • 4 tbsp. Olive Oil/ Canola Oil/ Hemp seed Oil
  • Salt & Pepper


There’s not much more to it really – follow each other the ingredient instructions then throw it all together in a large salad bowl, pour over your balsamic dressing and give it all a good mix. Tuck in for a guilt free, super healthy, super tasty lunch that your body will thank you for. Bon App!