FEELING SEEDY

The legalisation of low-THC hemp for use in food has seen an avalanche of hempbased products arrive on our supermarket shelves.

Hemp oil, hemp crackers, hemp cookies, hemp drinks – how do you choose? The thing you need to know about including protein-rich, high-fibre hemp in your diet is that it’s all about the seeds. These mini powerhouses are nutty and fabulous eaten solo, or you can add them to a salad, as we have here. Hemp oils and flours are all made from hemp seeds. Sharing the same flavour profile, there’s loads of ways to use them. This week we show you how.

Orzo, chickpea, grilled courgette and hemp seed salad Serves 4

Hemp seeds add a subtle nutty note to this salad.

DRESSING

4 Tbsp Pams Superfoods Hemp Seed Oil Zest and juice of 1 lemon

½ tsp honey

Sea salt and black pepper

SALAD

1 cup orzo

2-3 courgettes, trimmed and sliced in half lengthwise* 1 Tbsp of harissa or other chilli paste

400g can chickpeas, drained and rinsed

1 yellow capsicum, seeded and finely sliced

A handful of coriander leaves

1 Tbsp Pams Superfoods Hulled Hemp Seeds 1 Heat the grill until hot. Make the dressing by combining the oil, lemon zest and juice and honey in a large bowl. Season with salt and freshly ground black pepper. 2 Cook the orzo in a saucepan of boiling water until al dente, about 10 minutes. Drain in a fine colander then run under cold water to arrest cooking. Drain well a second time before adding to the dressing and mixing well. 3 Place the courgette on a grill tray, cut-side up. Spread each half with a little harissa then place under the hot grill. Keep an eye on them and remove when they colour and the flesh is bite-tender. Check by piercing with a small sharp knife. Remove from grill and leave to sit. 4 Mix the chickpeas and yellow capsicum into the orzo. Slice the courgette into bite-sized pieces and add to the salad bowl with the coriander. Spoon into a serving bowl and sprinkle over the hemp seeds.