2 x 440g can chickpeas, drained and rinsed 4 carrots, peeled and grated 1 cup chopped coriander leaves 1 cup chopped parsley leaves 1 teaspoon dried chilli flakes – or…
read more1 teaspoon extra virgin olive oil 1 x jar of good quality tomato sauce (approx. 400g) – I used vine ripened tomato with chilli 1 x cup of tomato passata…
read more½ medium size cauliflower – cut into small florets 1 tsp cumin seeds 2-3 tblsps extra virgin olive oil Salt and freshly ground pepper 1 cup white quinoa 1 ¼…
read more4 parsnips 1-2 tablespoons olive oil Salt and pepper to taste 2 tablespoons honey 1 teaspoon grated ginger 4 stems fresh thyme, leaves removed ¼ cup pistachios, roughly chopped Fresh…
read moreThis salad is best served at room temperature when the broccolini and peas are cooked and cooled. 8 stems broccolini stems, left whole 1-2 tablespoons olive oil 1 cup frozen…
read more3 x medium – large raw beetroot, grated 3 x carrots, grated 1 x orange, peeled and diced into pieces 1 x bunch of chopped parsley ½ cup walnuts, roughly…
read more2 cups Israeli or giant couscous 2 tablespoons extra virgin olive oil 1 tablespoon Ras el Hanout spice mix 2 ½ cups vegetable stock ¼ cup salt and ground black…
read moreThe combination of raw and roast sprouts gives this salad both depth and freshness. 700g small brussels sprouts, trimmed, 500g left whole and the rest thinly shaved by hand or…
read more1 round white or brown pitta (100g), pocket opened up, roughly torn into 2-3cm pieces 1 tablespoon za’atar 75ml extra virgin olive oil 3 x 400g tins of cannellini beans, drained 30g parsley,…
read moreZucchini Balls 2 medium size zucchini 70g crumbled feta 1 teaspoon dried chilli flakes 2 spring onions, finely sliced ½ teaspoon grated fresh ginger 2 tablespoons chopped fresh coriander (leaves…
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