Make lunch the meal you look forward to!
VIBRANT
Roast turmeric and cauliflower warm winter salad
By ChicP (www.chicp.co.uk)
GF SF DF EF V
Serves 4 | Prep 15 mins | Cook 45-50 mins | Calories 335 (per serving)
1 cauliflower 500g (1lb 1oz) Brussels sprouts
2 beetroot, washed and chopped into wedges
2 pots of ChicP Carrot, Ginger and Turmeric Hummus
2 tbsp tahini
1 tbsp lemon juice
1 tbsp turmeric a handful of Nigella seeds olive oil salt and freshly ground black pepper
1 Preheat the oven to 180ºC/Gas Mark 4.
2 Chop the cauliflower into florets, place on a baking tray, then sprinkle over the turmeric.
3 Prepare the beetroot and place on another baking tray with the beetroot. Lightly drizzle olive oil over both trays and season with salt and pepper.
4 Bake in the oven for 45-50 minutes, or until the veg has softened to your desire.
5 While the veg is cooking, mix the tahini with the lemon juice and 1 tbsp cold water until you have a light paste. Add more water if it gets too thick.
6 When the veg is ready, plate up the hummus to create a nice base – half a pot for each plate. Follow with the tahini sauce and the nigella seeds.
Roast cherry tomato with herby hummus
By ChicP (www.chicp.co.uk)
GF SF DF EF V
Serves 2 | Prep 10 mins | Cook 40 mins | Calories 644 (per serving)
250g (9oz) cherry tomatoes a handful of basil
1 pot of ChicP Herby Hummus a generous dash of olive oil
100g (3½oz) pine nuts
1 Preheat the oven to 180ºC/Gas Mark 4. Place the cherry tomatoes on a roasting tray and drizzle over a generous dash of olive oil.
2 Roast in the oven for 40 minutes until nicely softened and the juices are starting to run.
3 While the tomatoes are cooking, chop or rip the basil into small pieces.
4 Place the herby hummus on a large plate.
5 Once the tomatoes are ready, scatter over the hummus, add the basil, a little more olive oil and a sprinkling of pine nuts before serving.
K atsu chick en S cotch eggs
By Pinch of Nom GF SF DF Serves 2 | Prep 15 mins | Cook 30 mins | Calories 444 (per serving)
2 free-range eggs
3 large gluten-free chicken sausages or 4-6 chipolata-style sausages
½ tsp curry powder
FOR THE CURRY SAUCE
50g (1¾oz) potato, peeled and diced
55g (2oz) carrot, peeled and diced 55g (2oz) onion, peeled and diced
2 tsp curry powder
1 garlic clove, peeled
