Red cabbage, carrots, radish, spring onions, coriander, toasted sesame seeds and, for a lovely hint of sweetness, Granny Smith apples.
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Red lentil and carrot kofte, topped with pomegranate and drizzled with a tahini dressing - perfect if you’re hosting guests as they can be prepared in advance and are eaten at room temperature.
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The thing I take from this recipe and will use again is the dressing for the chickpeas – olive oil, lemon juice, lemon zest, za’atar plus salt and pepper.
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This tahini and greek yoghurt dressing really hit the spot.
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These instantly went onto my list of new favourite things.
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It’s the ginger, lemon and fish sauce combination which make this soups so delicious.
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A great new way to use carrots.
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My first time making a common favourite.
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This is for days when you want food that makes you feel a little bit saintly.
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Delicious and nourishing, this is the perfect healthy comfort food.
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Have you tried barley risotto?
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