This lent I have given up meat – yeah you heard me right – no chicken, bacon, sausages… Therefore, I have taken matters into my own hands and made something protein-dense, fibre-filled, effortlessly colourful and simply delicious.
Ingredients for around four meals :
- 1 tin chickpeas (keep liquid)
- ¾ box of silken tofu
- 1 garlic clove (arguably could be more)
- 1.5tbsp Olive oil
- 1.5 tbsp lemon juice
- 2tsp Cumin
- 2tsp Paprika
- Salt and pepper
- Roasted veg:
- 1 bag carrots
- 1 bag tomatoes
- Squeeze of honey evenly distributed
- Enough olive oil and harissa to lightly coat
- Salt and pepper
Garnish:
- Feta
- Pomegranate seeds
- Pumpkin seeds
Method:
Turn the oven on at 200 °C
To make the humus, pour all the ingredients into a bowl and blend – adjust the seasoning to taste. Refrigerate.
For the veg: Wash then slice the carrots lengthways in half. Put the olive oil and carrots into a roasting tin and glaze with honey and harissa paste with a pinch of salt. After 10-15 mins add the tomatoes and roast for an additional 15 mins.
When the carrots and tomatoes are done, choose your favourite serving plate. Generously spoon the humus onto the plate, followed by the carrots and tomatoes. Crumble over some feta, pomegranate seeds and pumpkin seeds. Sit back and enjoy!
Image provided by Molly Mauleverer