So last week we celebrated Real Bread Maker Week, National Sandwich Week and not forgetting, to the Chief Taster’s delight, National Doughnut Week – yes there is such a thing! This week however we’re celebrating all things veggies as it’s National Vegetarian Week.
Now admittedly I do love my meat, however I do have a huge amount of time for the humble vegetable. Meatless meals needn’t be dull. In fact with the wide range of fresh vibrant products on the shelves you can create some really delicious recipes. What’s more with Spring here and Summer fast approaching vegetarians meals can be a lighter and healthier option compared to the stodgy comfort food we’ve be consuming over the last few months.
My recipe for coriander and lemon hummus is a fresh and zesty supper idea and would also make for a great starter. Asparagus, the king of the spring vegetable although has a relatively short period in the seasonal display window, is a personal favourite. Combined with the ricotta, lemon juice and chives, the tart makes for a great lunch time idea served with salad. Give them a go and I dare you to go meatless for one day this week!
Coriander & Lemon Hummus
1. Into the food processor goes 460g of chick peas drained, 25g of chopped coriander, the juice of one lemon, two garlic cloves chopped, 1tsp. of turmeric and 4 tbsp. of water.
2. Blitz until you have a smooth mixture and serve in a bowl along with warm pitta bread.
1. On a floured surfaced, using a rolling pin, roll out 500g of ready made puff pastry. Using your fingers raise the edges ever so slightly and transfer onto a baking tray.
2. In a bowl pour 250g of ricotta cheese and mix in the juice of one lemon and a handful of chopped chives. Mix all the ingredients together and season with pepper. Spread the ricotta mixture over the pastry and place the asparagus spears on top. Grate some parmesan cheese on top.
3. In a pre heated oven bake the tart for 45 minutes at 180C until golden brown.