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
This story is from the Summer 2022 edition of BBC Easy Cook.
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This story is from the Summer 2022 edition of BBC Easy Cook.
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