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RECIPES 🌱

Roasted chickpea, halloumi & sun-dried tomato bowl (serves 2):

200g lettuce
30g sun dried tomatoes
1 small cucumber
30g pine nuts
100g halloumi

ROASTED CHICKPEAS
250g cooked chickpeas
1 tsp. garam masala
1 tsp. curry powder
1 tsp. cumin seeds
1 tsp. garlic powder
1 tbsp. dried mixed herbs (a blend of oregano, thyme, basil, parsley)
Extra virgin olive oil
Salt

ROASTED AUBERGINE
1 medium aubergine
1.5 tbsp. za’atar
Salt
Extra virgin olive oil

PITTA CHIPS
2 flat breads (pitta bread or piadina’s)
1 tsp. garlic powder
1 tsp. oregano or mixed herb blend

YOGURT & TAHINI
80ml. light tahini
1 tbsp. Greek yogurt
2 tbsp. lemon juice
½ tsp. honey
Salt
3 tbsp. water

Teriyaki Tempeh & Spicy Almond Butter Dressing Bowl (serves 2):

150g mange tout
280g cooked quinoa

TERIYAKI TEMPEH
200g tempeh
2-3 tbsp. teriyaki sauce
Oil of choice (to fry tempeh)

SPICY ALMOND BUTTER DRESSING
2 tbsp. smooth almond butter
¼ tsp chilli
1 inch thumb ginger
½ tsp. maple syrup or honey
1 tsp. tamari
1 tbsp. lime juice
3-4 tbsp. water

ORANGE & SESAME CARROT SALAD
2 carrots
1 spring onion
1 tbsp. orange (juice)
1/2 tbsp. rice vinegar
1 tsp. sesame seeds
salt

Niçoise Bowl (serves 2):
150g tuna
4 eggs
100g tomatoes or cherry tomatoes
1 small cucumber
80g black olives
½ small red onion
200g lettuce
100g green beans

HERBY POTATOES:
300g potatoes
1 tbsp. butter
Drizzle extra virgin olive oil
30g parsley
Salt & black pepper

VINAIGRETTE:
¾ cup extra virgin olive oil
3 tbsp. red wine vinegar
1 tsp. Dijon or grainy mustard
1 garlic clove (minced)
½ tsp. honey
Salt & black pepper