1 tsp each of fennel seeds, mustard seeds and coriander seeds
1 carrot, peeled and diced
1 white potato, peeled and cubed
1 cup cauliflower florets
1 small zucchini, cubed
1 cup pumpkin, diced
¼ cup split red lentils
400g light coconut milk
1 tsp ground turmeric
1 tbs ground cumin
1 tsp ground coriander
½ tsp ground chilli
¼ tsp ground cinnamon
2 tsp sea salt flakes
Coriander leaves, to garnish
Cooked white rice, to serve
Thoroughly rinse the split chickpeas, then drain. Soak chickpeas in a bowl with enough cold water to cover them. Soak for at least 4-5 hours, ideally overnight.
Heat olive oil in a deep saucepan or pot (with a 2-3L capacity) over a medium heat. Add the garlic, ginger, onion, fennel seeds, mustard seeds and coriander seeds to the pan and sauté for a few mins, until the onion starts caramelizing.
Add the carrot, potato, cauliflower, zucchini and pumpkin. Reduce heat to a medium low heat and cook for around 6-8 mins until the vegetables are turning a shade darker.
Add the soaked chickpeas to the pot, along with the soaking water, stirring well.
Then add the split red lentils, coconut milk, spices, salt and water, stirring to combine. Increase the heat to medium, then cover and simmer for 10 mins.
Reduce the heat to medium-low, cover and simmer for a further 15-20 mins. If starting to thicken, add some water, then reduce the heat slightly and continue simmering until the vegetables and chickpeas are cooked.
To serve, garnish the dal with freshly chopped coriander on a bed of steamed rice.
Enjoy ! Shop for your ingredients in-store or online.
2 slices wholegrain bread (slightly stale is fine)
4 slices of ham
2 cups cherry tomatoes, halved
¼ bunch basil, leaves picked
1 tbsp olive oil
½ tsp red wine vinegar
4 small skinless chicken breasts
½ cup light grated cheese
For the salad :
2 tbs balsamic vinegar
2 tbs olive oil
Salt and pepper, to taste
1 large carrot, diced
1 small red capsicum, diced
1 cup kale, chopped
2/3 cup red cabbage, chopped
½ cup cherry tomatoes, halved
Preheat a grill oven to high. Line a baking tray with baking paper.
Add the tomatoes, basil, oil and vinegar to a small saucepan over a medium heat. Cook for 20 mins or until the tomatoes are soft. Once done, crush tomatoes with a fork.
Blitz the bread slices in a nutri-bullet or food processor until they are fine breadcrumbs. Set aside.
Tenderise the chicken breast fillets by covering them with baking paper and hitting them with a rolling pin.
Brush the chicken breasts with some olive oil and press the breadcrumbs over both sides.
Heat some olive oil in a fry pan and cook the chicken for about 3 mins on each side or until cooked through. Then place the coated chicken breasts onto the lined baking tray and top with the tomato mixture. Add a slice of ham, then top with the grated cheese.
Place the tray under the grill for 3 mins or so until the cheese is bubbly and golden.
Meanwhile, whisk together the vinegar, oil, salt and pepper in a large bowl. Add the carrot, capsicum, kale, cabbage, and tomatoes. Toss to coat.
To serve, divide the salad between four serving plates and place one parmigiana onto each plate.
Enjoy ! Shop for your ingredients at in-store or online.