Vegan Menu Recipe

Cook at Home Meal Kit
Cooking time 20 mins • One box serves two

Step-by-step video

What you’ll need

In the box

Main Ingredients
Houmous Dip (100g)
Hamarra Dip (100g)
Pink Lady Apple (1x)
Spiced Cauliflower (300g)
Scented Arabic Rice (250g)
Blanched Tenderstem Broccoli (150g)
Greek Pita Bread (2 pieces) or Seasonal Crudités

Garnish
Fresh Mint (2 sprigs)
Fresh Pomegranate Seeds (30g)
Crushed Walnuts (10g)
Chopped Spring Onions (5g)
Tahini Sauce (10ml)
Pine Nuts (5g)
Toasted Almonds (5g)
Green Chilli (3g)
Whole Lemon (1)

From your kitchen

Store cupboard
Sea salt & Olive oil

Tools & utensils
1 x Sharp knife
for chopping herbs and cutting the apple

1 x Saucepan & wooden spoon
for the rice

1 x Frying pan
for the broccoli

2 x Metal oven trays
for the bread and cauliflower

2 x Mixing bowls
to toss 1) the apple salad ingredients and 2) the cauliflower with lemon oil, walnuts, mint and sea salt

2 x Serving bowls
for the houmous and hamarra dips

Cooking instructions

Preparation

  • Preheat the oven to 200 degrees Celsius / Gas Mark 6

  • Cut off the top of each vac pack to remove ingredients and empty the dips into serving bowls

  • Cut lemon in half and squeeze one half with an equal quantity of olive oil in a cup

  • Pick mint leaves from their stalk and finely chop with a sharp knife

  • Cut green chilli in half lengthways, deseed and finely chop into 1 mm cubes

Crisp Apple Mint & Pomegranate Salad (10 mins)

  • Cut the apple in half, remove the core by slicing a ‘V’ shape with a knife in the centre of each half

  • Slice each apple half into 7 equal pieces and put in a bowl - 14 pieces in total

  • Squeeze 1 teaspoon of fresh lemon juice onto the apple slices

  • Drizzle 1 teaspoon of lemon oil onto the apple slices

  • Add a pinch of sea salt to the bowl and toss the ingredients gently for 15 seconds

  • Add 1 level teaspoon of the chopped green chilli

  • Add the pine nuts

  • Add two generous pinches of chopped mint and toss again gently for 15 seconds

  • Serve in a bowl and sprinkle with pomegranate seeds

Orez Rice (7 mins)

  • Preheat a sauce pan with two tablespoons of cold water and add the rice

  • Stir in the pan on high heat for a further 5 minutes until hot keeping the contents moving in the pan

Broccoli (5 mins)

  • Heat 1 tablespoon of olive oil in a frying pan or grill pan until very hot

  • Put the broccoli in the hot oil, sprinkle with a half teaspoon of sea salt and cook for 3 to 4 minutes

Cauliflower (5 mins)

  • Place the cauliflower in the oven on a tray for 5 minutes

Pita Bread (5 mins)

  • Drizzle a teaspoon of olive oil over each slice of bread

  • Put in the oven for 4 minutes

Finish & Serve

  • Remove the rice from the hob, mix in a half teaspoon of fresh lemon juice and serve in a bowl

  • Remove the broccoli from the pan, plate, drizzle with tahini and sprinkle almonds on top

  • Remove the cauliflower from the oven. Toss in a bowl with 1 tablespoon of lemon oil, half teaspoon of sea salt, walnut and mint. Garnish with pomegranate seeds and spring onion

  • Remove bread from the oven, cut each slice into six equal pieces and serve with the dips

  • Serve the Apple, mint and pomegranate salad