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young carrot burger

Recipe: Young carrot burger

Serves: 4
Ingredients
  • 4 buns
  • a handful of fresh spinach
Method
  • Cut the buns in halves and toast them. Assemble the burgers: bun, spinach, carrot patty, sauce, bun.

Recipe: Carrot patties

Ingredients
  • 400 g of grated young carrot
  • 250 g of cooked chickpeas
  • one red onion, finely diced
  • 2 garlic cloves, minced
  • 3 tbsp. of chopped cilantro
  • one tsp. of ground cumin
  • one tsp. of chili powder
  • salt and pepper
  • one tbsp. of butter
Method
  • Melt butter in a frying pan, add 1/2 tsp. of cumin and 1/2 tsp. of chili powder. Add carrots and cook for about 10 minutes.
  • Blend carrots and chickpeas - they should be combined, but not too smooth.
  • Add remaining ingredients and combine.
  • Form four patties. Place them on a parchment-lined baking sheet.
  • Bake at 180C for about 15 minutes..

Recipe: Yoghurt and cucumber sauce

Ingredients
  • 1/2 cup of grated cucumber
  • 1/2 cup of Greek yoghurt
  • salt and pepper
Method
  • Combine all the ingredients. Refrigerate for at least 15 minutes.

roasted eggplant with pomegranate

Inspired by Yotam Ottolenghi

Recipe: Roasted eggplant with pomegranate

Serves: 2
Ingredients
  • one large eggplant
  • one tsp. of olive oil
  • a pinch of salt
  • 1/2 cup of pomegranate seeds
  • freshly ground black pepper, to taste
Method
  • Cut the eggplant in half lenghtwise. Then cut the center diagonally to form a crisscross pattern in the flesh. Drizzle with olive oil and sprinkle with salt.
  • Place in a baking dish and roast at 180C for about 20 minutes.
    • Top each eggplant half with the sauce and pomegranate seeds. Sprinkle with freshly ground black pepper.

      Recipe: Blue cheese sauce

      Ingredients
      • 2/3 cup of Greek yoghurt
      • one small garlic clove, minced
      • 100 g of blue cheese
      Method
      • Whisk yoghurt with blue cheese and garlic. Season with salt.
      • Refrigerate before serving.

      chilled avocado soup

      Recipe: Chilled avocado soup

      Ingredients
      • one ripe avocado
      • one green cucumber
      • juice of one lime
      • 250 ml of natural yoghurt
      • 2 tbsp. of chopped chives
      • 1 tbsp. of chopped mint
      • 1/2 tsp. of dried chili flakes
      • sea salt to taste
      Method
      • Combine all the ingredients using a blender.
      • Refrigerate for about an hour.