B00CU1W244_EBOK

1 SERVE =
1 unit protein
2 units bread
2 units vegetables
1 unit fats
Gourmet vege
SERVES 4 PREP 25 mins, plus rest
1 cup (70 g) wholemeal breadcrumbs
1 bulb fennel, trimmed and cut into
3 mm thick slices, fronds reserved and finely
chopped
cooking oil spray
3½ teaspoons ground sumac
1 kg tinned chickpeas, drained
and rinsed
finely grated zest and juice of 1 lemon
2 teaspoons dried mint
1 tablespoon extra virgin olive oil
¼ teaspoon chilli powder
2 cups (80 g) rocket leaves
or watercress
2 tomatoes, sliced into
1 cm thick rounds
8 tablespoons Zucchini Hummus
(see page 204)
Honey-roasted Carrots with Cumin
and Caraway (see page 146)
1
2
3
4
5
Some of the best meat-f
chickpea versions are n
amazing too.
Preheat the oven to 200°
Toast the breadcrumbs o
lightly golden.
Arrange the fennel slices
with cooking oil. Sprinkle
season to taste with salt
until golden and crisp.
Meanwhile, blend the chi
Add the chopped fennel f
the lemon juice, the rema
powder and 1 tablespoon
add the breadcrumbs, se
blend again. Taste, and a
if desired. Set aside for 1
to absorb some of the mo
equal portions and shape
Place a large frying pan o
cooking oil. Cook the bur
until golden and cooked t