Our new July dish launch is sunshine in a bowl. This summer staple is full of crispy falafel, beet hummus, juicy roasted veg and a fluffy bulgur wheat puy lentil salad. Here's how we make it.
for the beetroot hummus:
for the grain:
for the veg:
to make the hummus:
Add cooked chickpeas, cooked beetroot, lemon juice, tahini, garlic puree, sea salt and cumin to a blender. Blend on high until smooth. Add water to loosen up.
to make the grain:
Toss cooked bulgur wheat with apricots, olive oil, lemon juice, garlic puree, parsley, cooked red onion and cooked puy lentils.
to make the veg:
Pre-heat oven to 180˚C. Toss chopped sweet potato with olive oil, zaatar and salt and spread on a baking dish. Roast for 10 minutes. Add chopped red pepper, courgette and tomatoes (to same baking dish) and roast for another 20 minutes.
Add your grain topped with hummus, veg & falafel. Garnish with nibbed pistachios and blanched hazelnuts.