500g Fresh or Shop bought hummus (Click here for my favourite brand 450g Baby Carrots Scrub clean, leave tops on. 1 Tbsp Olive oil 1 Tsp Sea Salt 1 Tbsp Za'atar 1 Tbsp Pine nuts 1 Tbsp Water Crispy Chickpeas 1 Tin Chickpeas 1 Tbsp Olive Oil 1 Tsp Sea Salt 1 Tbsp Smoked Paprika Garnish 1 Bunch Thyme 1 Punch Curly Leaf Parsley 1 Tbsp Pomegranate Seeds Zest of 1/2 Lemon Preheat oven to 200 Degrees. Prepare the carrots, give them a scrub and trim the pointy ends, but leave on a small amount of the stalks. Put them in a shallow baking tray. Top them with the olive oil, Za'atar, Pine nuts, sea salt and water. Roast them...
1 Onion, diced 2 Cloves Garlic, chopped 500g Frozen Leaf Spinach, thawed & drained well 1 Tsp Turmeric 1 Tsp Curry Powder 1 Tbsp Tomato Puree 4 Eggs 1 Tbsp Za'atar 1 Tsp sea salt 1 Red chilli, sliced finely Preheat the grill to medium. Heat a medium oven proof frying pan with 1 Tbsp of olive oil. Add the onion and cook on a medium/high heat until it starts to soften and go golden (roughly 5 minutes) Add in the garlic. Cook for 1 minute stirring constantly then add the turmeric, curry powder and tomato purée. Continue to stir for 3 to 4 minutes. Add in the Spinach. Cook for a further 5 minutes stirring every so often to...
Serves 2 1 Large Sweet potato or 2 small, grated 2 Eggs 1 Tsp bouillon 1 Tsp Paprika 1 pinch pepper Preheat oven grill to medium. Mix all the ingredients together. On the Hob heat a large oven proof frying pan with 1 Tbsp oil. Pour in enough mixture to cover the base, about 1cm thick. Leave to cook for 2-3 minutes then transfer to the oven and grill until firm on top (4-5 mins). Use a flat spatula to make sure the base is loose then slide out the pan onto a plate. Top with anything from tomato & cheese to smoked salmon & avocado. Note: Add in grated courgette or use regular potatoes! Tip: Involve your kids... let...