Fennel Salad with Sultanas and Giant Cous Cous

Time Preparing: 10 mins
Time Cooking: 10 mins
Serves: 2
Difficulty: 1/5
Season: Spring / Summer

Ingredients
– 200g Fennel
– 80g Chickpeas
– 80g Giant Cous Cous
– 3 Tomatoes
– Handful of Sultanas
– Handful of Parsley
– 2tbsp Olive Oil
– 1tbsp Apple Cider Vinegar
– Salt and Pepper
– 1tbsp Mustard

Method
1. Start by cooking the cous cous as instructed on the packaging before draining and allowing to cool
2. Chop fennel and tomatoes into small slices
3. Add sultanas to a small bowl of boiling water to help them raise
4. To make the dressing, mix oil, vinegar and seasoning (mustard optional)
5. Layer all ingredients in a bowl or plate then drizzle dressing over

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Buddha Bowl Lunch Box with Beetroot, Carrots, Daikon and Tofu

Time Preparing: 25 mins
Time Cooking: 10 mins
Serves: 2
Difficulty: 2/5
Season: Winter

Ingredients
– 100g Firm Tofu
– 2 Carrots
– 1/2 Daikon
– 1 Golden Beet
– 200g Basmati Rice
– 20g Chickpeas
– Sesame Seeds
– Chia Seeds
– Handful of Parsley
– Salt and Pepper for Seasoning
– Olive Oil
– Lemon Juice
 2tbsp Soya Sauce
– 1tsp chopped Ginger
– 1tsp Sesame Oil
– Cornflour
– 2 tbsp Sunflower Oil

Method:
1. Start by preparing the tofu – slice into squares then marinate in soya sauce, ginger and sesame oil. Refridgerate for at least 15 mins
2. Cook the rice as instructed
3. Peel the carrots, daikon and golden beet
4. Grate the carrots, then spiralize or grate beetroot and daikon
5. Cook the chickpeas as instructed
6. Remove tofu then roll in cornflour
7. Heat sunflower oil in a small pan, and once hot, add tofu cubes for 3-5 mins until golden brown
8. Remove excess grease from crispy tofu by laying them on kitchen roll
9. Layer salad in a bowl or lunchbox, then top with seasoning, parsley, seeds and a dash of olive oil and lemon juice

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Couscous with Carrots, Chickpeas and Sultanas

Time Preparing: 10 mins
Time Cooking: 20 mins
Serves: 2
Difficulty: 1/5
Season: Winter

Ingredients
– 100g Couscous
– 200g Carrots
– 100g Canned Chickpeas
– Handful of Sultanas
– 2tbsp Olive Oil
– 1tsp Harissa

Method
1. Peel the carrots then cut into small chunks before steaming for twenty mins
2. Cook chickpeas and cous cous as instructed
3. Leave the sultanas to be rehydrated in a boiling water for a couple of minutes and then drain
4. In a pan, heat the oil and add the couscous, carrots, chickpeas and sultanas along with the harissa
5. Stir thoroughly then serve with sultanas

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Butternut Veggie Burger

These veggie burgers are so good, they make us wonder why anyone would want to opt for meat burgers! Using a good mix of the veg you’ll find in some of our Summer boxes, they go great with Sweet Potato Fries and this Tomato Chutney recipe!

Time Preparing: 30 mins
Time Cooking: 15 mins
Serves: 6
Difficulty: 4/5
Season: Summer

Ingredients
– 1 large Butternut Squash
– 4 Cloves Garlic, minced
– 1 Red Onion
– 400g can Chickpeas
– 1 Egg
– 1 handful of Pumpkin Seeds, toasted
– 1 tbsp Paprika
– 1 handful Fresh Coriander, chopped
– 3 tbsp Worcestershire Sauce
– 150g Breadcrumbs
– Olive Oil
– Wholegrain Bread Rolls
– Hanfdul of Rocket Leaves
– 100g Feta, crumbled
– Tomato Chutney- recipe found here

Method
1. Remove skin of butternut squash, and slice into 1 inch cubes before roasting in olive oil on 180 degrees for around half an hour
2. Finely chop onion before sauteing with olive oil and garlic until slightly caramelised
3. Mash the butternut squash cubes then mix with the onion and seeds in a large bowl
4. Blend the chickpeas with a little oil until you have a chunky consistency before adding to the butternut squash and onion mixture
5. Add the remaining ingredients, mixing well
6. Form into six even balls, compressing tightly with your hands
7. Heat the remaining olive oil in a pan, and fry the patties until the outsides are golden
8. Lightly toast the buns, serving with the crumbled feta, rocket and tomato chutney