BAKED SWEET POTATOES WITH LENTIL & AVOCADO SALAD WITH A GRAPEFRUIT DIP

SERVES 1 LARGE OR 2 SMALL PORTIONS

FOR THE SALAD:

2 small, sweet potatoes

3/4 cup (150 g) beluga lentils

1/2 cup (100ml) vegetable stock

1 avocado (ideally the Hass variety)

1 small red onion

1/2 red chile

1 tbsp. white wine vinegar

2 tbsp. extra virgin olive oil sea salt

freshly ground black pepper

FOR THE DIP:

1/2 cup (100 g) vegan cream cheese

finely grated zest and juice of 1/4 unwaxed grapefruit

pinch of cayenne pepper

pinch of red pepper flakes

NUTRITIONAL VALUES

Calories: 465kcal
Fat: 33.2g (9.4g S.Fat)
Carbs: 38.4g
Protein: 6.1g
Sugar: 3.1g
Sodium: 354mg

METHOD

Preheat the oven to 200°C/400°F. Wash and pat dry the sweet potatoes, then prick them with a fork and place them on a baking sheet lined with aluminium foil. Bake for 25 minutes in the centre of the oven.

Meanwhile, cook the lentils in the stock according to package directions until just tender. Remove the pit from the avocado and cut it in half. Using a spoon, remove the avocado from its skin and finely chop it. The onion should be peeled and finely chopped. The chile should be seeded and finely chopped. Drain the lentils in a strainer, then combine with the avocado, onion, and chile in a mixing bowl. To make the dressing, whisk together the vinegar, oil, salt, and pepper. Pour the dressing over the lentils and toss gently to coat.

To make the dip, combine the cream cheese, grapefruit zest and juice, cayenne pepper, and red pepper flakes in a mixing bowl and stir until smooth. Season to taste with salt and pepper.

To take with you, separate the sweet potatoes (wrapped in aluminium foil), salad, and dip. Optionally, reheat the potatoes and cut them lengthwise or in half before serving. Serve with the salad on top and the dip on the side.

FOCACCIA WITH SPINACH HUMMUS & RED LENTIL KOFTA

SERVES 4 PORTIONS

FOR THE KOFTA

1/2 cup (125 g) red lentils

1/2 cup (120ml) vegetable stock

1 tbsp. whole-wheat breadcrumbs

2 tbsp. all-purpose flour

pinch of sea salt

pinch of hot paprika

pinch of smoked paprika

1 tbsp. scallions, sliced into rings

olive oil, for frying

FOR THE HUMMUS

3⁄4 cup (200 g) canned chickpeas

juice of 1 small lemon

1/2 cup (100 g) frozen spinach, thawed

3 1/2 tbsp. extra virgin olive oil

2 tsp. tahini

1 tsp. ground cumin

1 tsp. sea salt

1/2 tsp. curry powder

pinch of chili powder

2 small garlic cloves, crushed

FOR THE SANDWICHES

4 small cherry tomatoes

1 large focaccia

2 handfuls of mixed salad leaves

1 small red pepper, sliced

NUTRITIONAL VALUES

Calories: 447kcal
Fat: 19.9g (2.8g S.Fat)
Carbs: 53.6g
Protein: 16.6g
Sugar: 7.4g
Sodium: 191mg

METHOD

To make the lentil kofta, cook the lentils in the stock in a covered pan over medium heat for 10–15 minutes, or until soft.

Meanwhile, to make the hummus, drain the chickpeas and combine them with the remaining hummus ingredients in a mixing bowl. Purée everything in a handheld blender until smooth and creamy. Place aside.

Allow the lentils to drain in a strainer and cool slightly before puréeing thoroughly with a handheld blender. Put them in a mixing bowl with the breadcrumbs, flour, salt, both types of paprika, and scallions, and combine everything until it's a firm consistency. Form about 16 small balls from the mixture with your hands. In a pan, heat the frying oil and cook the kofta in batches over medium heat, turning once, until brown all over. Allow to drain on paper towels.

Depending on the size of the tomatoes, halve or quarter them. Divide the bread into four sections and, if desired, warm it in the oven before slicing each section open horizontally. Divide the hummus, salad leaves, peppers, tomatoes, and four lentil kofta among the bread quarters.

SPICY RED LENTIL SPREAD

SERVES 1 PORTION

1⁄4 cup (50 g) red lentils

3/4 cup (150ml) vegetable stock

1/2 tsp. ground turmeric

1/2 tsp. curry powder

1/2 tsp. ground coriander

pinch of red pepper flakes

1/2 tsp. sea salt

1/2 tbsp. olive oil

2 drops of liquid smoke (optional from a delicatessen or online)

NUTRITIONAL VALUES

Calories: 248kcal
Fat: 8.2g (1.2g S.Fat)
Carbs: 32.1g
Protein: 13.2g
Sugar: 1.9g
Sodium: 1000mg

METHOD

Drain the lentils thoroughly after rinsing them in a strainer.

In a small saucepan, bring the stock to a boil, cover, and cook for 15 minutes, then set aside to cool. Purée the lentils and any remaining stock with the spices, salt, oil, and liquid smoke (if using) in a handheld blender until smooth.

Simply pack your favourite fresh bread to go with all of these spreads.

MEDITERRANEAN LAYER DIP

SERVES 8 PORTIONS

1/2 cup (85 g) pitted black olives

1/2 cup (85 g) pitted green olives

1 tbsp. (8 g) capers

1 tbsp. (15 ml) lemon juice

1 clove of garlic, peeled

1 tsp. nutritional yeast

1/8 tsp. freshly ground black pepper

NUTRITIONAL VALUES

Calories: 21kcal
Fat: 1.7g (0.2g S.Fat)
Carbs: 1.6g
Protein: 0.4g
Sugar: 0g
Sodium: 201mg

METHOD

TO MAKE THE RED LENTIL HUMMUS In a small pot, bring the red lentils and water to a boil over high heat. Reduce the heat to medium-low and cook the lentils for 20 minutes, or until tender. Any excess water should be drained.

Pulse the cooked lentils with the tahini, olive oil, lemon juice, cumin, garlic, and sea salt in a food processor fitted with an s-blade until very smooth. Remove the hummus and rinse the processor.

TO MAKE THE PESTO In a food processor, combine all the ingredients and pulse until mostly smooth; you may need to scrape the sides with a spatula and pulse more for an even consistency. Set aside the pesto and rinse the processor.

TO MAKE THE OLIVE TAPENADE In a food processor, combine all the ingredients and pulse until the pieces are the size of small grains; you don't want this to be as smooth as a paste.

In a glass bowl, layer the dips, beginning with the hummus, then the pesto, and finally the tapenade. Serve garnished with fresh basil leaves.