Lunch

Roasted beetroot with za’atar, chickpeas & harissa yogurt

Roasted beetroot with za’atar, chickpeas & harissa yogurt This recipe used up the last of my beetroot from the garden. I forgot to take a photo so this is the one from the web – recipe taken from BBC goodfood. We had this for lunch with flatbreads and it was delicious and the baked chickpeas give […]

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vegan ‘creamy’ macaroni with sweet potato and gochujang

‘Creamy’ Macaroni with Sweet Potato and Gochujang Cashews give this pasta dish a lovely creamy texture. If you don’t have any Korean red pepper paste then use another spicy sauce such as sriracha sauce. I keep gochujang in stock to make Kimchi with too. Ingredients marked (W) available from Weigh Ahead Fine sea salt (w)

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