MENU | DELIVERED SEPTEMBER 5

Charred Hispi Cabbage Over Chickpeas In Tahini Yoghurt, With Dukkah & Zhoug Dressing

INGREDIENTS

Hispi cabbage, tahini (sesame), lemon juice, chickpeas, almonds, walnuts, sunflower seeds, coriander powder, cumin powder, salt, garlic, jalapenos, red wine vinegar, extra virgin olive oil, water, parsley, coriander, maple syrup, oat yoghurt (water, oats, rapeseed oil, potato starch, potato protein, acids (malic acid, lactic acid), stabiliser (pectin), minerals (calcium carbonate, calcium phosphate, potassium iodide), salt, vitamins (D2 and B12))

Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, MUSTARD, SESAME SEEDS, SULPHITES

NUTRITION

Calories 616kcal; Protein 24.1g; Fat 37.6g; Saturated Fat 4.5g; Total Carbs 55.2g; Fibre 12.4g; Salt 0.75g

Based on a single person portion

METHOD

Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

1. Remove any bruised outer leaves from the hispi cabbage and cut vertically into six to eight wedges, keeping the core intact so the leaves stay together. Drizzle or brush a little olive oil over the wedges and rub into the leaves. Sprinkle over a pinch of sea salt.

2. Place a heavy frying pan or skillet over a high heat and once hot, char the wedges, cut-side down, for 6-8 minutes or until blackened and charred. Turn over and cook on the other side for another 6-8 minutes or until tender and caramelised.
   
   
3. Meanwhile, drain the chickpeas and stir through the tahini yoghurt.
   
   
4. To serve up, spoon the chickpeas in tahini yoghurt into a wide circle on serving plates, arrange the hispi wedges over the top, then drizzle over the zhoug and toasted dukkah. enjoy!

INGREDIENTS

Miso (soy), kombu, shiitake mushrooms, garlic, brown onion, ginger, soy sauce, sesame oil, vermicelli noodles, vegan boullion (celery), cavolo nero, pak choi, red chilli, vegetable oil, sesame seeds, tempeh (soy)

Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, MUSTARD, SESAME SEEDS, SULPHITES

NUTRITION

Calories 602kcal; Protein 25.9g; Fat 22.4g; Saturated Fat 4g; Total Carbs 82.5g; Fibre 10.4g; Salt 2g

Based on a single person portion

METHOD

Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

1. Boil your kettle then take out a saucepan and a frying pan. 
   
   
2. Place the vermicelli noodles into a heatproof bowl, pour over boiling water from your kettle and leave for 5 minutes while the noodles cook.
   
   
3. Empty the umami broth into your saucepan, place over a medium heat and bring to the boil. Once it's bubbling, reduce the heat to the low and cook for a further 2 minutes or until piping hot.
   
   
4. Place your frying pan over a medium high heat and add a drizzle of oil. Crumble the tempeh into the pan until roughly minced. Fry until golden and crispy, around 5 minutes. Season with a little soy or salt during the final minute of cooking. Place into a bowl, toss in half of the garlic sesame chilli sauce, then set aside to keep warm.
   
   
5. While the tempeh is cooking, remove any hardy stalks from the cavolo nero, then roll the leaves up tightly and finely slice. Cut the base off the pak choi and pull apart the leaves with your hands. Once the tempeh is cooked, wipe the frying pan clean, add another drizzle of oil and fry the cavolo nero and pak choi until tender but al dente, around 5 minutes.
   
   
6. To serve up, divide the broth and vermicelli noodles between serving bowls, add the pak choi and cavolo nero, then garnish with your crispy chilli tempeh. Drizzle over the remaining chilli sauce and enjoy!