RICE and LENTIL BOWLS

SERVES 3-4 / PREPARATION: 30 MIN / COOKING: 20-30 MIN

Serve with a chickpea dressing (similar to hummus). 200g brown mushrooms, wiped clean vegetable seasoning RICE AND LENTILS

250g black or brown lentils salt 45ml (3T) oil 1 onion, chopped 2 garlic cloves, chopped 10ml (2t) cumin seeds 200g brown basmati rice 5ml (1t) ground coriander 3ml (generous ½t) turmeric 5ml (1t) ground biryani masala 5ml (1t) sugar 1 stick cinnamon

salt and pepper 350ml water or vegetable stock handful baby spinach (optional)

CHICKPEA DRESSING 1 can (400g) chickpeas 45ml (3T) toasted sesame seeds 1 garlic clove, peeled 5ml (1t) ground cumin juice and zest of 1 lemon salt and pepper extra toasted sesame seeds for sprinkling (optional) Preheat the oven to 200°C. 1 Spread the broccoli and mushrooms out on a baking sheet. Season generously with the vegetable seasoning and roast until flavoursome but still firm. 2 Rice and lentils Cook the lentils in water until soft. Drain and season with salt. 3 Heat the oil in a pot and stir-fry the onion, garlic and cumin seeds until fragrant – about 2-3 minutes. Add the rice, ground spices, sugar and a cinnamon stick and mix well. Season with salt and pepper. 4 Add the lentils and water or stock, bring to the boil, turn the heat down and simmer for 15 minutes until the rice is soft and has absorbed most of the liquid. 5 Remove from the heat, cover with a clean tea towel, replace the lid and steam for 10 minutes. 6 Stir the spinach (if using) into the rice mixture and dish into bowls. Add the broccoli and mushrooms and finish with chickpea dressing. 7 Chickpea dressing Drain the chickpeas but retain the liquid. Put the chickpeas and all the other ingredients in the bowl of a food processor and pulse until smooth. Add the chickpea liquid bit by bit until you have a runny dressing. 8 Drizzle over the bowls and serve. Sprinkle toasted sesame seeds over (if using).

CHICKPEA PATTIES 1 onion, chopped 4 garlic cloves, crushed oil, for shallowfrying and sprinkling 2 cans (400g each) chickpeas, well drained juice and grated zest of 2 lemons 750ml (3c) spinach, chopped 8 sundried tomatoes, chopped 125ml (½c) oats salt and pepper about 45-60ml (¼½c) coconut flour TZATZIKI

250ml (1c) plain fullcream yoghurt 1 cucumber, seeded and grated pinch each of salt and pepper 5ml (1t) each lemon juice and zest handful fresh mint, chopped TO FINISH hamburger buns lettuce tomato slices caramelised onions

1 Fry the onion in oil until soft. Put in the bowl of a food processor, then add all the other ingredients apart from the coconut flour. Pulse until finely chopped, but not yet a purée. 2 Add the coconut flour bit by bit, mixing until substantial. Add more flour if necessary but not too much because that’ll make the patties dry. 3 Shape into patties and arrange on a baking sheet. Chill in the fridge for 30 minutes. 4 Sprinkle oil over and grill until brown and cooked, about 20 minutes. 5 Tzatziki Mix all the

ingredients. 6 To finish Toast the hamburger buns until lightly crispy. Put lettuce and tomato slices on the bottom half of each bun, followed by a patty. Add a spoonful of tzatziki and finish with caramelised onions.