I can’t stop eating this! So fresh tasting and so easy to make…great as part of a salad spread or a BBQ accompaniment.
Serves: 4 as a side dish
Ingredients: 1 cup of cooked chickpeas, 1 cup of cooked bread beans, 1 cup of cooked frozen peas, 1/2 block of feta crumbled, 1/2 red onion thinly sliced, juice of half a lemon, 1 red chilli sliced, 1 tsp. of dried oregano, mil of black pepper…
Possibly my favourite dip ever…after hummus of course! Have a go at recreating this recipe at home and let me know what you think.
Serves: 4 as a side dip or more as part of a bigger Mezze Platter, (check out the links below for more ideas).
Cook: 40 mins Prep: 10 mins
Ingredients: 1 large aubergine, 4 tbsps. of olive oil, juice of one lemon, 2 tbsp. of tahini, 2 garlic cloves, 1/2 tsp. of powdered cumin, 1/2 tsp. of salt, your choice of nuts and a little more olive oil to serve.
Preheat your grill to high
Prick the aubergine all over and place under the hot grill for 15 minutes each side, until the aubergine skin becomes sunken
Allow to cool slightly and scoop out all the flesh and add to a blender or a bowl if using a hand blender
Chop the garlic and add to a pestle and mortar with the cumin and salt and pepper, mix to a smooth paste then add the olive oil
Add this mix to the aubergine and add the lemon juice and tahini and mix until smooth
Add a little more olive oil if the mixture needs loosening
Serve in a bowl with your choice of nuts for a garnish, (I used linseeds, walnuts, pine nuts and black sesame seeds), drizzle over some olive oil and serve with crudités or pitta or both!
Click on the links below to see my other Aubergine, Dips and Mezze Ideas x
Looking for a healthy vegan BBQ side this weekend? Then try this…
Prep: 20mins Cook: 15 – 20
Ingredients: 4 small of 2 large aubergines cut into thin slices, 4 small or 2 large courgettes cut into thin slices, a jar of red peppers cut into thin strips, large handful of mixed herbs, (basil, mint and parsley all work well), 1 tbsp. of tahini, juice of 1/2 lemon 4 tbsp. of olive oil, 1 tbsp. of pine nuts, 1 tsp. of paprika and a little more olive oil for grilling the aubergine and courgette.
Brush the aubergine and courgettes with a little oil and grill on each side for around 6 – 8 minutes until they start to brown but not burn
Allow to cool
To make the dressing mix the tahini, oil and lemon juice together
Brown the pine nuts in a pan to bring out their flavour
Now construct your salad by placing layers of the aubergine, courgette and red peppers on a large plate, pour your dressing over the top and scatter the pine nuts and herbs over the salad and sprinkle over the paprika
I absolutely love dahl, it is one of my favourite comfort foods and I like to mix it up sometimes so please see recipe below for my latest version, using chickpeas, bay leaf and fennel seeds.
Serves: 4 with rice or Indian style bread
Cook: 1 hour
Ingredients: 1 can of drained chickpeas, 400ml of coconut milk, 2 small cans of cooked lentils, (I used green), 1 onion finely chopped, 2 cloves of garlic finely sliced, 1 thumb sized piece of ginger peeled and finely sliced, 1 tbsp of oil, 1 tbsp. of tomato puree, 1 tsp of cumin, 1 tsp of tumeric, 1 tsp of mustard seeds, 1 cardamon pod, 4 dried chillies crushed, 1 tsp of fennel seeds, 1 bay leaf, salt to taste.
Start by frying your spices in the oil until they start to pop
Add your onion, ginger and garlic and allow to soften for a few minutes
Add your chickpeas and lentils to the pan and coat well in the mixture
Add your coconut milk, bay leaf and cardamon pod, bring to the boil
Allow to simmer for at least an hour, using a potato masher to break down the chickpeas, top up with a little water if it’s getting too sticky
Season with salt to your liking and serve with rice or indian style bread
If you are looking for some further inspiration then, check out my other spicy dishes below…
Looking for something different this week? Remember turkey isn’t just Christmas with this Japanese style, slow cooked turkey leg with umami flavours!
Prep: 5mins Cook: 3 hours
Ingredients: 1 large turkey leg, (male if you can get it, as it’s even bigger), 1/2 a bottle of red wine, 1 heaped tbsp. of white miso paste, 2 tsps. Sesame seeds 4 peeled garlic cloves, 2 star anaise, 2 cinnamon sticks.
Preheat oven to 130F
Make some slits in the skin of the turkey
Pop the turkey leg into a deep lidded, oven proof pan
Add to the pan the rest of the ingredients, making sure to pour some over the top of the turkey
Put the lid on and cook in the oven for 1.5 hours
Take the turkey out and baste
Pop back in the oven for a further 1.5 hours
Allow the turkey to rest and serve with juices from the pan, which makes a great gravy
Goes well with your choice of veg, rice, noodles and even roast potatoes.
Celebrate Chinese New Year with a comforting, nourishing bowl of chicken, broth, veggies and rice, all gently spiced in authentic Chinese flavours.
Serves: 4 – 6 maybe with some leftovers too!
Ingredients: 1 whole chicken, 2 cinnamon sticks, 4 cloves, 2 star anise, 2 garlic cloves, 1 tsp. fennel seeds, 1 tsp. peppercorns (green/black or szechuan pepper if you can get it), 1 large carrot or two smaller ones, cut into chunky batons, 2 celery sticks cut into batons and 1/2 tsp. of sea salt.
Pop all your ingredients into a large lidded pan (big enough to fit a whole chicken!), pop the chicken on top, breast side up
Top up with water, until you the covering the chicken
Bring to a rolling boil and then simmer with the lid on for 1 hour
Turn the chicken over and cook for a further 20mins
Remove the chicken and vegetables from the pan and cook on a high heat for 10minutes to reduce the stock down and intensify the flavour
Cook your rice or noodles if serving with the chicken
Carve your chicken and serve on a bowl or rice or noodles with the veg and pour the stock over
Can season with sesame oil and soy sauce if you wish
This is a really easy, delicious slow cooked pork dish packed with loads of flavour, great served with mash and veg to keep you warm this winter – I don’t have a photo of the finished dish as it didn’t last long!
Serves: 4 – 6
Ingredients: 800 – 1kg of Pork Shoulder (fat removed), 2 x celery sticks, 2 cloves of garlic, 1/2 a lemon, 1 onion, 1 cinnamon stick, 2 small chillies (whole), more if you like it hot! 2 bay leaves, 1 tsp. dried thyme, 500ml ginger ale, good pinch of salt and pepper.
Preheat your oven to 130F
Roughly chop all of your vegetables
Place the pork in an oven proof lidded dish
Scatter all of the vegetables and dried herbs plus the lemon all over the pork with good pinch of salt and pepper
Pour over the ginger ale put the lid on and pop into the oven for 4 hours, checking half way through cooking time that it is not drying out, if it is add a little water, at this stage also pour some of the juices back over the pork
Pop back in the oven until cooking time is up
Allow to rest for 10 – 15mins then you should be able to shred the pork easily
Serve with some extra veg, potatoes or rice and drizzle over some of those amazing juices…