Recipe from Restaurant on Three

We asked the chefs at the Bentalls Kingston Restaurant on Three for their take on healthy eating.

For a nutritious and versatile meal why not try their green bean, fennel and artichoke salad with an orange & chive dressing? Or for a quick fix at home, why not try their Goats Cheese and Broccoli side dish to accompany grilled chicken?

 2017 10 01 Green bean fennel and artichoke salad Copy

green bean, fennel and artichoke salad with an orange & chive dressing


400g Green Beans
100g (tinned) Artichoke Hearts
300g or 2 bulbs of Fennel
For the dressing: Zest of one Orange
Juice of one Orange
10g fresh chopped Chives
50ml Olive oil
A pinch of sea salt
A pinch of black pepper


Wash the beans and slice into inch long pieces, blanch for 1-2 minutes then put in a large bowl.
Finely slice the artichokes lengthways and add to the green beans in the large bowl.
Wash the fennel bulbs, slice in half lengthways and remove the core.
Place the fennel flat side down and slice into thin strips. Set aside until later.
In a small bowl add the chopped chives and orange zest.
Add the orange juice, olive oil and mix.
Add seasoning to taste.
Pour the dressing over the green beans and artichoke and lastly add the sliced fennel, mix thoroughly.

 2017 10 01 Broccolli and goat s cheese salad

Goats Cheese and Broccoli side dish


500g Broccoli (By using two types of broccoli you'll add texture and colour to your healthy salad!)
500g Purple sprouting tenderstem broccoli
150g Goats Cheese
1 red chili (deseeded)
Pinch of sea salt
100g pine nuts


Preheat the oven to 180
Rinse and cut the two types of broccoli into 2cm pieces then blanch.
Place the pine nuts on a baking tray and toast on both sides until golden brown. This should only take a few minutes.
Crush the pine nuts into ½ cm pieces and mix in the sea salt
Remove the seeds from the red chilli and finely slice.
Crumble the goats cheese into 1 cm chunks.
Mix the red chilli, goats cheese and toasted pine nuts then scatter over the broccoli to serve.


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