Veg biryani

. Serves: 2 Time: 30 minutes 200g basmati rice 3 cloves garlic, finely sliced 1 tbsp curry powder 625ml veg stock 1 orange pepper, deseeded and diced 5 spring onions, sliced 50g sugar snap peas, halved 100g cauliflower florets 100g broccoli florets 50g peas 10g fresh coriander, roughly chopped 30ml lemon juice Salt and pepperContinue reading “Veg biryani”

Goats cheese and lentil salad

. Serves: 2 Time: 30 minutes 150g soft goats cheese, cut into 6 even pieces 75g green lentils 125g cherry tomatoes, halved 100g rocket 25g, mango chutney 30g breadcrumbs 1 tsp poppy seeds 1 tsp cumin 1 tsp sugar 2 tbsp olive oil (for the dressing) 5 tbsp veg oil (for frying) 1 egg 2Continue reading “Goats cheese and lentil salad”

Spaghetti with homemade pesto and slow roasted tomatoes

. Serves: 2 Time: 1 hour 250g baby plum tomatoes 120g fresh basil leaves 4 cloves garlic, minced 60g grated parmesan (or vegan alternative) 40g pine nuts 120ml olive oil ½ tsp salt 1tsp pepper ½ tsp each dried oregano, basil and parsley 120g spaghetti . ___________________________________________________________________________________________ To make the tomatoes: Slice tomatoes inContinue reading “Spaghetti with homemade pesto and slow roasted tomatoes”

Halloumi with beetroot and lentil salad

. Serves: 2 Time: 30 minutes 250g halloumi (or vegan alternative) 200g green lentils 2 lemons, zest of 1, juice of both 1 red onion, finely sliced 400g can of chickpeas, drained and rinsed 250g beetroot, cut into matchsticks 10g fresh parsley, roughly chopped 1 tsp chilli flakes 3 tbsp olive oil Salt and pepperContinue reading “Halloumi with beetroot and lentil salad”