Summer Recipes

Chickpea Frittas — Ingredients

• 800g tinned chickpeas in water, drained and rinsed
• 4 spring onions, chopped
• 2 tbsp harissa spice
• 1 tsp ground cumin
• Zest of ½ lemon and juice of ½ lemon
• 50g almond flour
• Salt and pepper
• 3 tbsp hemp oil
• 2 tbsp black sesame seeds + 2 tbsp white sesame seeds
• Drizzle of olive oil
• Lime wedge to serve
• Chopped fresh mint and natural yoghurt for the dip

Bean Sprout & Mango Salad — Ingredients

• Bunch of coriander, chopped
• 400g bag of bean sprouts
• 1 red chilli, thinly sliced
• 1 ripe mango, chopped and diced
• 1 heaped tbsp soya sauce
• 1 tbsp sesame oil
• Juice of ½ lime
• 100g cashew nuts
• 1 heaped tbsp honey (for the nuts)

Preparation

1. Preheat oven to gas mark 7 / 220°C / 200°C fan.
2. Put the chickpeas, spring onions, harissa, cumin, lemon zest, lemon juice and almond flour into a food processor. Pulse briefly until a coarse mixture forms.
3. Season generously, then slowly add the hemp oil until the mixture combines together.
4. Shape into 8 patties. Press the patties into the sesame seeds on both sides.
5. Brush a non-stick baking tray with olive oil, add the patties and bake for 30 minutes until golden, turning halfway.
6. For the salad: mix coriander, bean sprouts, chilli, mango, soya sauce, sesame oil and lime together in a bowl.
7. Toast the cashew nuts in a frying pan with a heaped tbsp of honey until caramelised. Add warm nuts on top of the salad.
8. Serve the frittas with mint yoghurt dip and lime wedge alongside the mango salad.