Fill your fridge!
Hello,
Welcome to Open House Deli. We are a cafe and eco friendly retail store in Winchester serving breakfast, lunch, cakes and coffee.
I dreamt up the idea of opening a sustainable 'open house' deli, when I grew tired of boring pre-packaged sandwiches and didn’t feel like anyone should compromise on fresh food when eating out.
We champion slow food made from scratch, taking the time to enjoy and taste food, and finding space to connect with friends, family, colleagues and yourself.
Open House Deli is a place where everyone is welcome whatever their nutritional requirements.
Hope to see you soon!
Rebecca x
Celebrating a lockdown event
Are you looking to celebrate a birthday, anniversary or special occasion in your own small way? We can do personalised salad boxes, cakes and vegan treats together with hampers and gift boxes. Drop us an email and we can help you make it special.
Cauliflower, Leek + Crispy Chickpeas with Tamari Dressing
GLUTEN FREE + VEGAN
serves 4 as a side salad
You'll need:
1/2 cauliflower
1 leek
100g quinoa
1 can chickpeas
4 spring onions, sliced
30g coriander, chopped
For the dressing:
2 tbsp tamari/soy sauce
2 tbsp olive oil
1 tsp Apple cider vinegar
1 tsp agave
1 clove garlic
1 cm knob garlic
Salt
Olive oil
Method:
Cut the cauliflower into florets and place on baking tray. Toss in salt + olive oil and put in the oven. Roast for 15 minutes.
Drain the chickpeas, wash and place in a baking tray with salt and oil. Put in the oven and roast for 25 minutes until crispy.
Cover the quinoa with 200ml boiling water. Cook with the lid for 15 minutes until the water has evaporated.
Chop the leek and add into the pan with the cauliflower. Roast for a further 10 minutes until they’re both crispy.
Meanwhile, make the dressing by mixing all the ingredients in a bowl.
Chop the spring onion and coriander into a large bowl.Add the cauliflower, leeks, chickpeas and quinoa. Mix in the dressing, and plate into a salad bowl. Enjoy!
Curried Parsnips, Leeks and Crispy Chickpeas
