2 eggplants, sliced into 1cm slices2 tablespoons extra virgin olive oil2 teaspoons sumac powder1 tablespoon pomegranate seeds1 tablespoon chopped pistachio nuts2 tablespoons natural yoghurt or labneh cheeseIn a bowl mix…
read more75g red lentils400ml vegetable stock1 small onion, diced2 tomatoes, finely chopped1/2 tsp turmeric1 tsp garam masalaPinch of chilli flakesApprox. 20 curry leaves2 x tblspns extra virgin olive oilSmall bunch of…
read more2 x large avocados (or 3 small) 3/4 cup cooked black rice Juice of one lime 2 teaspoons Harissa spice Freshly ground black pepper 1 bunch of baby spinach leaves,…
read moreA favourite, tried and true, quick and easy Chickpea Casserole. You really cannot go wrong with this one. 2 large onions chopped 4 tablespoons olive oil 2 tablespoons ground cumin…
read moreThere are so many versions of tabbouleh. I like to make this one which replaces the burghul with quinoa. 1 x bunch soft flat leaf parsley 1 x handful of…
read moreI am a big fan of beans, lentils and chickpeas. I am always looking for new ways to cook and enjoy them. I was pretty pleased to come across a…
read more1 head of broccoli (approx. 500g)1 large avocado2-3 tablespoons of extra virgin olive oilJuice of half a lemon2 tablespoons toasted pumpkin seeds (pepitas), plus a few extras for topping2 tablespoons…
read moreI can hardly wait for the Roma Tomatoes in our vege patch to start colouring up before I want to use them in a myriad of dishes. I don’t know…
read moreDo you always have carrots in your fridge? I do – always. They are such a versatile vegetable and I can prepare them in so many different ways. This easy…
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