Recipes
Date posted: 06/01/2022
Ingredients
| Low fat natural yoghurt | 20g |
| Fresh cod | 1 piece |
| Free range medium egg | 1 piece |
| Broccoli tender stem | 20g |
| Coriander | 2g |
| Courgette green | 15g |
| Garlic | 1g |
| Coriander | 0.50g |
| Root ginger | 1g |
| Green chillis | 1.70g |
| Sweet potato | 15g |
| Red onion | 12g |
| Yellow peppers | 15g |
| Chick peas | 20g |
| Garam masala | 0.50g |
| Ground cumin | 0.50g |
| Ground tumeric | 0.80g |
| Mild madras curry powder | 3g |
| Olive oil | 3ml |
| Speckled lentils | 40g |
| Three colour quinoa | 80g |
| White mustard seeds | 1g |
| Pumpkin seeds | 5g |
Method
- Cook and refresh the grains/lentils and set to one side.
- Place diced red onion, chick peas, red & yellow diced pepper, diced courgette, cumin, 1/2 the turmeric, garlic, grated ginger, madras curry powder and oil onto a roasting tray and cook for 10-12 minutes until tender. - set to one side.
- In a blender add the yoghurt, garam masala, green chilli, oil, grated ginger and garlic, coriander and blend together until smooth.
- Chargrill the tender stem broccoli and roast the sweet potato - keep warm.
- Mix the grains with the roasted chick pea mix and set to one side.
- Steam the cod and poach the egg.