In a bowl, mix the sliced chicken with olive oil, Ras-el-Hanout, lemon juice, greek yoghurt. Let it marinate for at least 10 minutes to soak up the flavours. The longer you leave it the better!
Meanwhile, in a small bowl, whisk together with a fork the Greek yoghurt, olive oil, lemon juice, harissa paste.
Time to make the flatbreads (recipe) or buy them if you can get good ones.
Heat a large frying pan over medium-high heat, then cook the chicken for 10 minutes, turning halfway through, until golden and cooked through. Once cooked, remove from the pan and cook the halloumi until cooked.
Wipe your pan and heath up the flatbreads in a dry pan for 30 seconds per side. Lay them flat and top with salad leaves, halloumi and chicken. Drizzle with the yoghurt dressing and finish with your toppings. Mint, pomegranates and pickled onions. Wrap tightly with greaseproof paper or foil and enjoy!
A rich, moist banana loaf made with cacao, agave and plenty of chocolate bites, finished with caramelised banana slices on top and a smooth banana frosting.
A bright, healthier and zesty twist on the classic. I use a buttery oat crust instead of biscuits and add spinach powder for a natural colouring with no add flavour.
My 3 cheese beef cottage pie with a rich minced beef cooked with mushrooms and Marmite for that deep umami kick. Topped with an easy rustic cheddar mash, gooey mozzarella, and a final hit of parmesan for the nutty finish.
Let’s Dive In! Stage 1 - Cook the chilli Preheat the oven to 200°C. Heat a large frying pan over medium heat and cook the minced beef and pork until browned. Add the onion, garlic, spices and red pepper and cook...
Let’s Dive In! Stage 1 - Prepare the Potatoes Boil the diced potatoes in salted water until just tender but not falling apart (about 8 minutes). Drain and let them cool slightly. 800g potatoes, cubed Stage 2 - Fry the...
Breakfast Overnight Oat Fritters are a quick and filling way to start the day. Get creative with your toppings. gluten free and vegan options available.
