Loaded Hummus and Veggie Platter

with Crispy Lentils and Pitta

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Instructions

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1 Prep vegetables

Preheat the oven to 200°C/180°C fan. Peel and slice the shallots finely. Peel and chop the carrots into very small cubes. Slice the bell pepper into small cubes. Halve the cherry tomatoes. Rinse and chop the parsley.

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2 Toast lentils

Rinse and drain the lentils. Arrange the lentils on a lined baking tray in an even, thin layer. Toast in the oven for 5 min or until starting to dry out.

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3 Coat and roast

Combine the olive oil, agave syrup, cumin powder and chilli flakes (spicy!) in a small bowl. Pour over the lentils and toss. Roast the lentils for 10-15 min further or until the lentils are crispy but not burnt (see pro tip). Sprinkle with salt.

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4 Fry vegetables

Meanwhile, heat a drizzle of oil in a large pan over a medium heat. Fry the shallots, carrots and bell pepper for 5 min until softened. Add the cherry tomatoes and cook for 1 min. Season with 1/1.5/2 Tbsp of lemon juice, salt and pepper. Finally fold in the chopped parsley.

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5 Prep toppings

Chop the cucumbers finely. Dress with a squeeze of lemon juice and sprinkle with the sumac powder. Toast the pine nuts in a hot, dry pan for 2 min. Halve the pomegranate, hold each half over a large bowl, seeds facing down. Hit the skin with a wooden spoon, squeezing to release the seeds. Discard the shell and membrane.

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6 Toast pitta

Toast the pitta pockets in a hot oven for 5-7 min or in a toaster until warmed through. Serve the warm bread alongside the hummus, crispy lentils, vegetable stir-fry, seasoned cucumbers, toasted pine nuts and pomegranate.

Tips for fussy eaters

Reserve the sumac for those who like it!

Pro tip

Watch the roasting lentils carefully – they go from being crispy to being burnt within a couple of minutes.

This one's packed with Middle Eastern flavours!

Cooking Time: 30 min

Cals 702 · Prot 28 · Carbs 68 · Fat 22

Dairy-Free

Ingredients

Number of people

Base

Hummus 300 Grams

Crispy lentils

Canned lentils 265 Grams
Olive oil 1 Tbsp
Agave syrup 10 Grams
Cumin powder 2 Grams
Chilli flakes 2 Grams
Salt 1 Tsp

Vegetables

Shallots 1 Piece
Carrot 1 Piece
Red bell pepper 1 Piece
Cherry tomatoes 150 Grams
Fresh parsley 20 Grams
Lemon 1 Piece
Salt 1 Tsp
Black pepper 1 Tsp

To serve

Cucumber 1 Piece
Sumac powder 2 Grams
Pine nuts 20 Grams
Pomegranate, whole 1 Piece
Pitta Pocket 2 Pieces

This one's packed with Middle Eastern flavours!

Cooking Time: 30 min

Cals 702 · Prot 28 · Carbs 68 · Fat 22

Dairy-Free

Instructions

photo

1 Prep vegetables

Preheat the oven to 200°C/180°C fan. Peel and slice the shallots finely. Peel and chop the carrots into very small cubes. Slice the bell pepper into small cubes. Halve the cherry tomatoes. Rinse and chop the parsley.

photo

2 Toast lentils

Rinse and drain the lentils. Arrange the lentils on a lined baking tray in an even, thin layer. Toast in the oven for 5 min or until starting to dry out.

photo

3 Coat and roast

Combine the olive oil, agave syrup, cumin powder and chilli flakes (spicy!) in a small bowl. Pour over the lentils and toss. Roast the lentils for 10-15 min further or until the lentils are crispy but not burnt (see pro tip). Sprinkle with salt.

photo

4 Fry vegetables

Meanwhile, heat a drizzle of oil in a large pan over a medium heat. Fry the shallots, carrots and bell pepper for 5 min until softened. Add the cherry tomatoes and cook for 1 min. Season with 1/1.5/2 Tbsp of lemon juice, salt and pepper. Finally fold in the chopped parsley.

photo

5 Prep toppings

Chop the cucumbers finely. Dress with a squeeze of lemon juice and sprinkle with the sumac powder. Toast the pine nuts in a hot, dry pan for 2 min. Halve the pomegranate, hold each half over a large bowl, seeds facing down. Hit the skin with a wooden spoon, squeezing to release the seeds. Discard the shell and membrane.

photo

6 Toast pitta

Toast the pitta pockets in a hot oven for 5-7 min or in a toaster until warmed through. Serve the warm bread alongside the hummus, crispy lentils, vegetable stir-fry, seasoned cucumbers, toasted pine nuts and pomegranate.

Tips for fussy eaters

Reserve the sumac for those who like it!

Pro tip

Watch the roasting lentils carefully – they go from being crispy to being burnt within a couple of minutes.

Ingredients

Number of people

Base

Hummus 300 Grams

Crispy lentils

Canned lentils 265 Grams
Olive oil 1 Tbsp
Agave syrup 10 Grams
Cumin powder 2 Grams
Chilli flakes 2 Grams
Salt 1 Tsp

Vegetables

Shallots 1 Piece
Carrot 1 Piece
Red bell pepper 1 Piece
Cherry tomatoes 150 Grams
Fresh parsley 20 Grams
Lemon 1 Piece
Salt 1 Tsp
Black pepper 1 Tsp

To serve

Cucumber 1 Piece
Sumac powder 2 Grams
Pine nuts 20 Grams
Pomegranate, whole 1 Piece
Pitta Pocket 2 Pieces
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