Snacks

Ingredients:

• 2 cup chana dal
• 1 cup walnuts
• 1 cup onions, finely chopped
• 4-6 green chilies
• 1 teaspoon fennel seeds
• 2-3 curry leaves
• Coriander leaves, according to taste
• 1 teaspoon chopped ginger
• Salt, as per taste
• A small pinch of asafoetida

Preparation:

1. To a bowl, add chana dal and water.
2. Soak the dal for 3 hours.
3. Strain the soaked chana, take a handful of the same and keep it aside.
4. Put the rest in a mixer jar.
5. To the mixer jar, add walnuts, fennel seeds and salt.
6. Grind these into a coarse mixture without adding water.
7. Transfer the ground mixture into a bowl.
8. To this, add finely chopped onions, green chilies, ginger, asafoetida, curry leaves and coriander leaves.
9. Mix everything well.
10. Check for seasoning and add salt if required.
11. Now add the whole soaked chana dal kept aside and a few chopped walnuts.
12. Combine this mixture evenly for the Vada batter and keep it aside.
13. Pour some oil for deep frying in a kadai.
14. Heat the oil and maintain the flame on medium.
15. Take the vada batter, prepare the vadas and gently drop them into the kadai.
16. Fry the vada until they are golden brown in colour.
17. Serve them hot with chutney and some hot tea by the side.

Ingredients:

Vegetables

• 300g carrots
• 2 red bell peppers
• 250g wild broccoli
• 300g green asparagus
• 2 teaspoons medium hot mustard
• 2 tablespoons honey
• 1 teaspoon garlic powder, salt and pepper
• 1 teaspoon smoked paprika powder
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 125g California walnuts
• 100g fresh goat cheese
• 3-4 tablespoons milk
• Oregano for garnish

Bell pepper dip

• 1 jar of roasted peppers (210g drained weight)
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 tablespoon tomato paste
• 1 teaspoon of sweet paprika powder, salt, pepper and sugar

Beet dip

• 4 stems each of dill and parsley
• 250g pre-cooked beet
• 2 tablespoons olive oil
• 1 tablespoon lemon juice, salt and pepper

Preparation:

1. For the grilled vegetables, clean and peel the carrots. Quarter peppers lengthwise, clean and wash. Wash and clean broccoli.
2. Wash asparagus, cut off lower woody ends. Mix mustard, 1 tablespoon honey, garlic powder, 1 teaspoon salt, pepper, smoked paprika powder, 3 tablespoons oil and 2 tablespoons lemon juice.
3. Place vegetables in a deep bowl, pour marinade on top and mix well. Set aside.
4. For the dips, gently toast walnut kernels in a hot frying pan, turning occasionally, and set aside about 100g. 5. Add 1 tablespoon honey to the remaining walnuts, mix well and set honey walnuts aside.
5. For the bell pepper dip, drain the peppers. Finely puree with 2 tablespoons oil, 1 tablespoon lemon juice, tomato paste, sweet paprika powder, and 50 g walnuts.
6. Season to taste with salt, pepper, and sugar.
7. For the beet dip, wash the herbs, shake and dry. Finely chop leaves, set aside some for garnishing. Cut beet into small pieces. Puree finely with 50g walnuts, 2 tablespoons oil, herbs and 1 tablespoon lemon juice.
8. Season to taste with salt and pepper.
9. Mix goat cheese with milk and season with pepper. Place vegetables in a large grilling dish. Cook over hot grill, turning several times, for 8-10 minutes, depending on type of vegetable.
10. Arrange on a platter, sprinkle honey walnuts on top, drizzle with goat cheese.
11. Sprinkle with herbs and oregano set aside. Serve with dips and bread

Ingredients:

• 2 tablespoons olive oil
• 1 onion, sliced
• 50g California walnuts, roughly chopped
• 1 gherkin, finely diced
• 1 tablespoon American yellow mustard
• 1 tablespoon chopped parsley
• 4 jumbo frankfurters
• 4 hot dog rolls, split down the center

Preparation:

1. Heat the oil in a frying pan and fry the onion for 5 -7 minutes, add the walnuts and fry for a further 1 minute. Transfer to a bowl and mix in the gherkin, mustard, 1 tablespoon water and parsley, season.
2. Cook the frankfurters on a BBQ or griddle pan for 5-8 minutes, turning until evenly cooked. Serve in the buns topped with the walnut mustard relish.

Cook’s tip: Add tomato sauce to the buns before adding the frankfurters if liked. The relish can be made ahead and kept in the fridge until needed.

Ingredients:

• 4 large cucumbers
• 1/2 bunch of leaf parsley
• 1/2 bunch of mint
• 1 bunch of spring onions
• 1/2 red onion, peeled
• 120ml olive oil
• 120ml white wine vinegar
• 170g low-fat yogurt
• 125g California walnuts, toasted
• 125g ice cubes
• Salt and freshly ground pepper

Preparation:

1. Peel and roughly dice the cucumbers. Sprinkle with salt and set aside for about 1 hour. Pour off the liquid.
2. Put the cucumbers with the remaining ingredients in a food processor to form a homogeneous soup.
3. To serve, pour the soup into cold bowls and garnish with a few drops of oil or some mint.

Ingredients:

• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon sea salt
• 2 cups California walnuts, halved and lightly chopped

Preparation:

1. Heat olive oil, garlic powder and sea salt in a large skillet over medium heat.
2. Add California walnuts and reduce heat slightly. Cook, stirring frequently, for 5 to 7 minutes or until walnuts are fragrant and toasted. Let cool.

Ingredients:

• 400g feta cheese
• 100g greek yoghurt
• 60g California walnuts
• 2 tablespoons walnut oil
• Salt and pepper
• Topping:
• 60g California walnuts
• 100ml maple syrup
• ½ lemon juice

Preparation:

1. In a blender or with a hand blender, thoroughly mix feta, yogurt, walnuts, walnut oil, salt, and pepper. Pour the mixture into a bowl.
2. For the topping, roughly break the walnuts by hand and toast them briefly in a pan without oil.
3. Add the maple syrup to the toasted walnuts, bring it to a brief boil, and then pour the mixture over the whipped feta dip. Finally, drizzle lemon juice on top. Serve sprinkled with thyme leaves and lemon zest.

Ingredients:

• 15g butter, melted
• 2 tablespoons maple syrup
• 1 teaspoon ground cinnamon
• A big pinch of sea salt flakes, scrunched fine
• 200g California walnuts
• 1 ½ teaspoon sesame seeds

Preparation:

1. Mix the melted butter with the maple syrup, cinnamon and salt in a mixing bowl. Add the walnuts and toss until well coated, then sprinkle with sesame seeds.
2. Set the air-fryer to 160°C using the ‘roast’ mode and transfer the coated nuts to the fryer basket. Roast for 6 minutes, giving the basket a shake halfway through.
3. Tip the walnuts onto a sheet of greaseproof paper and spread them out into a single layer. Leave to cool completely before serving or storing in an air-tight container.

Ingredients:

• 200g California walnuts
• 1 tablespoon extra-virgin olive oil
• 4 tablespoons parmesan, finely grated
• 2 tablespoons fresh chives, finely chopped
• 1 lemon, zest finely grated
• ¼ teaspoon sea salt flakes, scrunched fine

Preparation:

1. Toss the walnuts with the olive oil in a mixing bowl. Mix half of the parmesan with the chives, lemon zest and salt, then sprinkle over the nuts while tossing them in the bowl so that they get an even coverage.
2. Set the air-fryer to 160°C using the ‘roast’ mode and transfer the coated nuts to the fryer basket. Roast for 6 minutes, giving the basket a shake halfway through.
3. Tip the walnuts onto kitchen paper and spread them out into a single layer, then sprinkle over the remaining 2 tablespoons of parmesan. Leave to cool completely before serving or storing in an air-tight container.

Ingredients:

• 200g California walnuts
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon dried rosemary
• ½ teaspoon garlic granules
• 1 teaspoon sweet smoked paprika
• A pinch of chili flakes
• ¼ teaspoon sea salt flakes, scrunched fine

Preparation:

1. Toss the walnuts with the olive oil in a mixing bowl. Mix the rest of the ingredients together, then sprinkle over the nuts while tossing them in the bowl so that they get an even coverage.
2. Set the air-fryer to 160°C using the ‘roast’ mode and transfer the coated nuts to the fryer basket. Roast for 6 minutes, giving the basket a shake halfway through.
3. Tip the walnuts onto kitchen paper and spread them out into a single layer. Leave to cool completely before serving or storing in an air-tight container.

Ingredients:

• 150g peeled butternut squash, diced
• ½ x 400g can chickpeas, drained and rinsed
• 50g California walnuts, chopped
• 1 tablespoon plain flour
• 1 tablespoon chopped parsley
• 2 whole meal pittas
• Salad and fat free Greek yogurt to serve

Preparation:

1. Cook the squash in boiling water for about 10 minutes or until tender, drain and allow to cool.
2. Place the chickpeas in a large bowl and add the squash, crush with a potato masher or fork then stir in the walnuts, flour and parsley, season and mix well. Divide into 4 small burgers.
3. Line the air fryer tray with baking parchment and add the burgers. Air fry for 15 minutes at 180°C until golden.
4. Remove and add the pittas. Air fry for 2-3 minutes to toast.
5. Split the pittas open, fill with some salad and top with the burgers and a dollop of yogurt to serve.