Meat-free Menu: Lunch in the Sun

Enjoy this light and easy vegetarian lunch menu - serve it al fresco when entertaining friends on a warm summer's day

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MENU FOR 8

POMEGRANATE SUMMER CUP

PITTA CRISPS, SMOKY AUBERGINE & CORIANDER DIP AND HARISSA-SPIKED HUMMUS

COURGETTE & GOAT'S CHEESE TART

ZINGY NEW POTATO SALAD

GREEN SALAD WITH AVOCADO

COCONUT CAKE WITH RASPBERRY LIME DRIZZLE

Pitta crisps

If you can't get fennel seeds, cumin seeds or chopped thyme will work well instead.

Serves 8 Prep 15 mins Cook 10 mins VEGAN

6 pittas (ensure vegan, if needed)

3-5 tbsp olive oil

1 tbsp fennel seeds

1 Heat the oven to 190C/170C fan/gas 5. Split each pitta horizontally into two circles, then cut each into six triangles. Arrange in a single layer, rough-side up, on two or three baking sheets. Brush the pitta triangles with olive oil, then sprinkle with the fennel seeds and a pinch of sea salt.

2 Bake the pittas for 10-15 mins until golden.Leave to cool on the sheets before serving.

PER SERVING 145 kcals, fat 6g, saturates 1g, carbs 20g, sugars 1g, fibre 1g, protein 4g, salt 0.4g

Smoky aubergine & coriander dip