INGREDIENTS
2 courgette1 red pepper1/2 cup of cooked quinoa (alternatively bulgar wheat or couscous) 1/2 avocadoolive oilsaltNo. 6 maple cayenne dressing No. 3 dukkah spiceNo. 2 aubergine relish
METHOD
1. Thinly slice courgette and red pepper and toss with 2 tablespoons of olive oil and a pinch of salt.2. Placed in prepared baking dish and roast in the oven for approximately 25min at 180 degrees (depending on your oven settings)3. Add cooked quinoa and roasted veggies and avocado slices to serving dish4. Drizzle with 2 tablespoons of No. 6 maple cayenne dressing5. Garnish with 1 tablespoon of No. 3 dukkah spice and 1 table spoon of No.2 aubergine relish
INGREDIENTS 0.5 cups pulled and pre-steamed jackfruit6 sprigs curry leaf0.5 cups spinach1 cup gram flour2 tbs cake flour1.5 tsp baking powder1 tsp salt0.5 tsp coriander powderhalf an onion chopped finely3 green chillies chopped, finely2 spring onions chopped finelyHandful of fresh coriander cut finelyWaterOilNo. 2 Aubergine RelishNo. 4 Sweet Mango Dipping SauceNo.10 Sundried Tomato & Habanero Sauce METHOD 1. Sift the dry ingredients into a bowl 2. Add all the chopped ingredients and combine well 3. Add water to make a thick batter 4. Oil in a pot on medium heat 5. Evenly coat the jackfruit in batter and fry until cooked through and golden brown. 6. Repeat step 5 for the curry leaf sprigs and spinach 7. Remove from...
