The whole dish is not only very healthy, light and a great alternative for vegetarians, but also very quick to prepare! 

Chickpea & Harissa over baked frittas ingredients and preparation

800g tinned chickpeas in water, drained and rinsed

4 spring onions chopped

2 tbsp harissa spice

1 tsp ground cumin

zest 1/2 lemon and 1/2 lemon juice (squeezed lemon)

50g almond flour

salt and pepper seasoning

3 tbsp hemp oil

2 tbsp black & 2 tbsp white sesame seeds

a drizzle of olive oil

lime wedge

Chopped fresh mint leaves and natural yoghurt (for the dip)

Preheat the oven to gas mark 7/220C/200C fan. Put the chickpeas, spring onions, harissa, cumin, lemon zest, lemon juice and almond flour into a food processor. Pulse briefly until the ingrediants have formed a coarse mixture. Season generously, then slowly add the hemp oil to the food processor until it combines together. 

Shape the mixture with your hands into 8 patties. Put the sesame seeds on a plate and gently press the patties into them.

Brush a non-stick baking tray with olive oil and put the patties on the tray. Bake in the oven for 30 minutes until golden, turning halfway. 

Voila, serve with the mint yoghurt dip and lime wedge.

Bean sprout and mango salad ingredients and preparation

Bunch of coriander (chopped)

400g of bag of bean sprouts

1 red chilli (sliced thinly)

1 ripe mango (chopped and diced)

1 heaped tbsp soya sauce, 1 tbsp sesame oil and 1 squeazed lime 

Mix it altogether in a bowl. Then toast 100g cashew nuts in a frying pan with a heaped tbsp of honey. Add the warm nuts on top of the salad.