Recipes
Date posted: 05/09/2023
Ingredients
| Kalos feta cheese | 60g |
| Royal Crown butterbeans | 800g |
| Casa de Mare red wine vinegar | 30ml |
| Red onion | 100g |
| Mellow Yellow cold pressed rapeseed oil | 40ml |
| Cypressa tahini paste | 300g |
| Everyday Favourites sweet potato falafel bites (frozen) | 20 pieces |
| Garlic (peeled) | 5g |
| Fresh spring onion (chilled) | 2 onions |
| Red capsicum peppers | 180g |
| Everyday Favourites fancy peas (frozen) | 100g |
| Pea shoots (chilled) | 60g |
| Radish (chilled) | 60g |
| Raw beetroot (chilled) | 1kg |
| Yellow capsicum peppers | 180g |
| Munchy Seeds mega omega tamari seven seed mix snack pack | 25g |
Method
- In a food processor, add the cooked beetroot, butterbeans, tahini paste, garlic, oil and the juice from 2 lemons. Blend together and whip until smooth.
- In a mixing bowl, add the sliced radish, sliced peppers, vinegar, chopped spring onions, and combine together. Leave to chill.
- Place the whipped beetroot and butterbean hummus mix into bowls. Top the hummus mix with slaw, cooked falafel, pickled pink onions, crumbled feta, pea shoots, blanched peas – and finally, a sprinkling of munchy seeds.