Uploaded April 2026 | Updated September 2026, 8 hours ago

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GARLIC CHILLI PURPLE SPROUTING, TAHINI MISO YOGHURT, WILD GARLIC CHARRED SPRING ONION SALSA VERDE, TAMARI PUMPKIN SEEDS

Garlic chilli purple sprouting:
250g purple sprouting broccoli (tenderstem or broccoli)
2 garlic cloves
½ red chilli
salt
Tahini miso yoghurt:
60g Greek yoghurt
1.5 tbsp tahini
1 tsp. miso
1 tbsp. maple syrup
Wild garlic charred spring onion salsa verde:
30g wild garlic
8 spring onions
½ tsp. green chilli
1 tbsp. capers + 1 tbsp. brine
1.5 tbsp. lemon juice
salt & pepper
4 tbsp. extra virgin olive oil
Tamari pumpkin seeds:
30g pumpkin seeds
1 tbsp. tamari
Organic unwaxed lemon zest (to finish)

SWEET POTATO, WHIPPED ROASTED GARLIC FETA, PRESERVED LEMON PINE NUT CHILLI CRUNCH SWEET POTATOES

2 medium sweet potatoes
1 tbsp. cumin seeds
½ tsp. smoked paprika
½ cinnamon
½ tsp. chilli flakes
Salt & pepper
Extra virgin olive oil
Whipped roasted garlic feta:
100g feta
3 tbsp. Greek yoghurt
1 whole garlic bulb (roasted)
1 tbsp. lemon juice
Preserved lemon pine nut chilli crunch:
½ preserved lemon
20g pine nuts
½ red chilli
1 tsp honey
3 tbsp. extra virgin olive oil
Fresh herbs to finish:
Parsley
Mint

CREAMY ROASTED RED PEPPER DIP, CRISPY LENTILS & AUBERGINE

Red pepper dip:
3 red peppers
25g walnuts
1.5 tbsp. Greek yoghurt
3 sundried tomatoes
1.5 tbsp. red wine vinegar
½ tsp. chilli flakes
½ tsp. smoked paprika
1 small garlic clove
salt

Roasted aubergine:
2 x aubergine
extra virgin olive oil
salt & pepper

Crispy lentils:
130g cooked puy or beluga lentils
1 tbsp. garlic granules
1 tbsp. dried parlsey
¼ tsp. chilli flakes
salt and pepper

To serve:
feta
dill
parsley
Chopped sundried toms