admin

Ingredients:

• 1 aubergine, cut into 0.5cm long slices
• 2 courgettes, cut into 0.5cm long slices
• 4 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, crushed
• 400g can chickpeas, drained and rinsed
• 1 teaspoon ground cumin
• 4 tomatoes, chopped
• 50g California walnuts, chopped
• 150g Greek yogurt
• 50g pomegranate seeds

Preparation:

1. Brush the vegetable slices with a little oil and griddle or fry in batches for 2 minutes each side to give golden bar marks, set aside.
2. Meanwhile, heat the remaining oil in a separate frying pan and fry the onion and 2 cloves garlic for 3-4 minutes, add the chickpeas and cumin then add the tomatoes and half the walnuts and fry for 2-3 minutes. Season to taste.
3. Mix together the yogurt, remaining garlic and Walnuts.
4. Lay the vegetables on a large serving platter, top with the chickpea mixture. Spoon over the yogurt mixture and sprinkle with pomegranate seeds to serve.

Cooks tip: Swap the chickpeas for cannellini or kidney beans and add some fresh chilli for a little kick.

Ingredients:

• 1 tablespoon olive oil
• 4 spring onions, sliced
• 150g frozen peas, defrosted
• 150g frozen edamame beans, defrosted
• 1 teaspoon ground cumin
• 1 green chilli, deseeded and finely chopped
• 50g California walnuts, roughly chopped
• 400g can lentils
• ½ x 25g pack coriander, chopped
• 4 medium eggs

Preparation:

1. Preheat the oven to 200°C.
2. Heat the oil in a large ovenproof frying pan and fry the spring onions, peas and beans for 3 minutes, add the cumin, chilli, walnuts and the lentils with the juice from the can, cook for a further 3 minutes. Stir in half the coriander and season.
3. Make 4 hollows in the vegetables and crack an egg into each, place the pan in the oven for 7-8 minutes or until the egg white has just set. Seve sprinkled with remaining coriander and extra chopped walnuts, if liked.

Cooks tip:

When in season, try replacing 50g each of the peas and beans with 100g asparagus tip, cut into 3cm pieces. Serve with a drizzle of chilli sauce and crusty bread.

Ingredients:

• 425g Cannellini beans, canned, rinsed and drained
• 1/4 cup red peppers, roasted and chopped
• 1/2 cup California walnuts, coarsely chopped
• 1/4 cup red onion, minced
• 1/4 cup parmesan cheese, grated
• 1/4 cup Italian seasoned dry breadcrumbs
• 2 tablespoons smoked sun-dried tomatoes, chopped
• 1 teaspoon Italian herb seasoning blend
• 1/2 teaspoon garlic salt
• 1 egg
• Olive oil cooking spray

Preparation:

1. Preheat oven to 200°C and line a baking sheet with foil. Put beans and red peppers between paper towels and pat dry.
2. Place in a food processor with all remaining ingredients except cooking spray.
3. Pulse on and off until all ingredients are finely chopped. Do not over mix or meatballs will be mushy.
4. Shape into balls and place on prepared baking sheet. Coat liberally with olive oil spray and cook for 10 more minutes. Spray again and cook for 10 minutes more.
5. Serve with marinara over whole grain pasta or in whole grain rolls as a meatball sub.

Tip: Mixture will be easier to shape if refrigerated for several hours.

Ingredients:

• ½ tablespoon rapeseed oil
• 150g smoked diced pancetta
• 5 spring onions, sliced
• 300g frozen peas
• 1 clove garlic, crushed
• 50g California walnuts, roughly chopped
• 300ml chicken stock
• 2 sprigs mint, leaves only
• 1 teaspoon Dijon mustard

Preparation:

1. Heat the oil in a large frying pan and fry the pancetta for 3 minutes until crispy, drain off most of the excess oil. Add the spring onions, peas and garlic and fry for a further 3 minutes.
2. Stir in the walnuts, stock, mint and Dijon and cook for 2-3 minutes.