Green hummus with pumpkin seeds, flatbread and vegetables
Prep 10 min
Cook 5 min
Serves 2
3 tbsp pumpkin seeds
6 tbsp extra-virgin olive oil, plus extra to serve
Salt and black pepper
220g drained chickpeas – chickpeas from a jar tend to be creamier, but tinned will do
1 garlic clove, peeled
¾ tsp ground cumin
¾ tsp ground coriander
¼ tsp ground cinnamon
1 big pinch sweet smoked paprika (optional)
1 small handful each fresh mint, flat-leaf parsley and coriander leaves, or use any herb you have to hand
1 tbsp fresh lemon juice
1 tbsp tahini
Flatbread, to serve
Vegetables of your choice, cut into sticks, to serve
Put the pumpkin seeds in a small frying pan, toss with a teaspoon of olive oil and season with salt, then toast on a medium heat for a couple of minutes, just until they’re a shade darker and crisp, and taking care they don’t catch and burn. Remove and leave to cool.
Meanwhile, put the rest of the olive oil, most of the chickpeas (keep a few aside to garnish), garlic, spices, herbs, lemon juice, tahini and two tablespoons of boiling water into a food processor with a quarter-teaspoon of salt and blitz until almost smooth, but still with a little texture.
Taste and, if necessary, adjust the seasoning with a little more lemon juice and salt; if you want a looser consistency, add a little more water or olive oil.
Dollop the hummus on to plates, top with the reserved chickpeas, roasted pumpkin seeds and some freshly ground black pepper, and drizzle with olive oil. Toast the flatbread and serve with the vegetables alongside the green hummus.
Savoury pancakes with hot smoked salmon, broccoli, creme fraiche and gherkins
Prep 5 min
Cook 15 min
Serves 2
65g plain white flour
15g wholemeal flour (or more plain white flour)
1 tsp baking powder
Salt and black pepper
125ml milk, dairy or non-dairy
2 tsp apple cider vinegar, or white-wine vinegar
150g Tenderstem broccoli
Extra-virgin olive oil, for frying and to finish
160g hot smoked salmon, at room temperature
Creme fraiche, to serve
1 gherkin, sliced, to serve
A few flat-leaf parsley leaves, to serve
In a bowl, combine the flours, baking powder and a large pinch of salt. Stir in the milk and vinegar until smooth, then set aside.
Blanch the broccoli in generously salted boiling water for three minutes, until a vibrant shade of green. Drain, drizzle over a teaspoon of olive oil and put to one side.
Heat a tablespoon of olive oil in a large, nonstick frying pan set over a medium heat. Once hot, pour in half the batter – the pancake should be large, about 14-16cm across. Fry the pancake for three to four minutes on one side, until bubbles appear on the surface, then flip over and fry for another two to three minutes, until both sides are golden. Remove and keep covered and warm, and repeat with the remaining batter (or cook the pancakes in two separate pans).
To serve, plate up the pancakes and drizzle generously with extra-virgin olive oil. Top with the broccoli, flaked smoked salmon, a few dollops of creme fraiche, the sliced gherkin and a scattering of parsley leaves, season with a little salt and pepper, and serve immediately.
Red lentil dal with avocado, fried egg, yoghurt and herbs
Prep 5 min
Cook 30 min
Serves 2
1½ tbsp coconut or sunflower oil
3 garlic cloves, peeled and thinly sliced
1½ tsp black and/or white mustard seeds
1½ tsp cumin seeds
15 fresh curry leaves
3 cardamom pods, bashed open (optional)
2cm piece fresh ginger, peeled and very finely chopped
1 small red onion, peeled and thinly sliced
1 tsp palm sugar, or brown sugar
Salt and black pepper
120g split red lentils, washed
6 cherry tomatoes, halved
1 x 400ml tin coconut milk
1 avocado, peeled, stoned and thinly sliced
Coriander or dill leaves, to serve
1 tsp dried chilli flakes
Greek or non-dairy yoghurt, to serve
2 eggs, fried, to finish (optional)
Put the oil in a medium saucepan set over a medium–high heat. Once very hot, add the sliced garlic, mustard and cumin seeds, curry leaves, cardamom (if using), ginger, onion, sugar and a teaspoon of salt – the mustard seeds should begin to pop immediately – and fry for three to five minutes, until fragrant and the onions are beginning to soften. Take care not to let the spices burn.
Add the lentils, tomatoes, coconut milk and 100ml boiling water, bring to a boil, then turn down the heat to low and simmer gently, stirring frequently, for 22-25 minutes, until the lentils are creamy. Season to taste and, if need be, add a little more boiling water to loosen the dal to a consistency you like.
Serve in bowls topped with the avocado, herbs, dried chilli and a dollop of yoghurt; a fried egg is a delicious addition, too.
