LUNCHES AND DRINK­ING AN EX­CES­SIVE AMOUNT OF WA­TER

The Jewish Chronicle - - LIFE - BECKY ALEXAN­DER AND MICHELLE LAKE’S

Makes: 2 lunches

INGREDIENTS:

1 small cau­li­flower (about 325g) bro­ken into bite-size flo­rets ½ × 400g can chick­peas, rinsed and drained

2 tbsp rape­seed oil 1 tsp smoked pa­prika 1 hand­ful of pome­gran­ate seeds

Pre­heat the oven to 180°C. Put the cauPliHflOoTwOe: rXiXnXa bowl and add the chick­peas.

In an­other bowl, mix to­gether the oil and pa­prika. Spoon this over the cau­li­flower Buy ready-popped pome­gran­ate seeds, sav­ing you a fid­dly job. They freeze well, so if a whole pack is too much, keep them in the freezer and just re­move a hand­ful when­ever you need them. By the time you get to work, the seeds will have de­frosted.

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