Beetroot Crisps with Humous
- 250g of beetroot
- Olive oil
- 2 x garlic cloves
- Fresh thyme
- 1 a large can 400g of chick peas
- 2 x tbs of tahini paste
- 1 x lemon
- 1 x tsp of smoked paprika
- 50g coriander leaves
- Extra olive oil
Peel the beetroot and slice thinly. Pick the thyme leaves and add them and the sliced beetroot to a bowl. Add a tablespoon of the olive oil and stir gently to coat the beetroot.
Line a couple of baking trays and spread the beetroot out and roast in the oven for about 15 mins or until the slices are crisp. Allow to cool completely.
Peel and slice the garlic – pop in a blender with the chickpeas and the water from the tin.
Add the rest of the ingredients and an extra slug of olive oil and blitz until smooth
Season, tip into a bowl. Decorate with a little olive oil on the top and serve with your lovely beetroot crisps.
If, (and it is highly likely) there is any humus left, it will keep in the fridge for several days.
Italian Vegetable Soup
- 800g of chopped vegetables (large chunks/pieces). Why not use : cabbage, carrots, broccoli, courgette, (in the veg box this week) and celery.
- 1 x 400g can of borlotti beans
- 1-2 gloves of garlic
- 2 tbs of extra virgin olive oil
- 170g tomato puree
- 1.7 litre of water
- 1 vegetable stock cube (optional)
- Pinch or three of chilli flakes
- 2 tbs of chopped fresh parsley
- 1 tsp of dried basil
- 1 tsp of dried oregano
- 300g of small dried pasta
- 1 tsp of salt
In one large pot, add the olive oil, garlic, vegetables, beans, herbs, tomato puree, water, stock cube (if using). Stir to combine, bring to a boil and then turn down to a simmer for 30-45 mins. Check seasoning half way through.
In a separate pan of salted boiling water, cook the pasta and then add to the soup pan. Combine and enjoy.
If you plan to save some of the soup to use later, we recommend not adding all the pasta. Cook and add it as you use the soup.
- Medium celeriac – shredded
- juice from one lemon
- 4 x heaped tablespoons of good mayonnaise
- Two tablespoons of Dijon mustard
- Two tablespoons of double cream or crème fraiche
- Two tablespoons of chopped parsley
Once shredded (about the thickness of a matchstick), toss the celeriac in half the lemon juice. This will prevent it from discolouring.
Mix together the mayonnaise, mustard and cream/crème fraiche and parsley.
Season with salt and black pepper and fold gently in the shredded celeriac.
Leave for about half an hour and then serve.
Kale & Mango Salad
- 200g Kale
- lemon squeezed
- Extra virgin Olive Oil
- Sea Salt
- Freshly Ground Black Pepper
- 1 x ripe mango
Prepare kale by removed thick stalks and thinly slicing the leaves.
Combine all ingredients, except the mango, and gently massage into the kale, using your hands, for about a minute, until the kale is soft.
Chop the mango and toss with the kale and serve.