FRIED SPROUTS, GINGER, SICHUAN PEPPER AND GARLIC
CUMIN ROASTED CARROTS
INGREDIENTS:
500g sprouts quartered or halved if small; 1 onion; 1 tbsp toasted rainbow pepper corns; 150g cranberries; 1 tsp ginger puree; 1 tsp garlic puree; handful of chopped parsley
METHOD:
1. Slice the onions and half the sprouts. Season and cook the sprouts in a frying pan with a little oil until crispy, then remove and set aside.
2. Using the same pan, cook the onion in a little oil until dark brown and caramelised then add a teaspoon of ginger, a teaspoon of garlic and a teaspoon of peppers.
Fry for a minute then add the sprouts back into the pan. Finish and serve with a handful of chopped parsley and cranberries.
INGREDIENTS: (SERVES 4)
10 mixed medium-sized carrots; 2 tsp cumin plus extra to finish (ground cumin is fine if you cannot find cumin seeds); 1 tbsp dry or fresh chopped parsley; 30g pine nuts; 30g granola; 200g hummus; 200g plain yoghurt (dairy-free yogurt for a vegan version); 2 lemons; olive oil; salt
METHOD
1. Heat your oven to 180°C. In a baking tray, add the carrots and a little oil and salt and roast for 25 minutes or until cooked through. Leave to chill.
2. In a frying pan, toast the cumin, granola and pine nuts then add the carrots before tossing in the seeds and cook for a minute. Add half the parsley, a squeeze of lemon juice and remove from the heat.
3. On a plate add a dollop of hummus and yoghurt and spread in a circle. Add the carrots, the leftover nuts and seeds in the pan, some salt to taste and the rest of the parsley and a drizzle of olive oil.