I’ve been asked so often to run courses to share how I make my various vegetarian creations, so I’ve finally done it!
I now have a diary of vegetarian food courses and sourdough making courses laid out for the next few months so if you fancy checking either out here’s the details of both:
foodbod ‘make it and eat it lunches’
There’s going to be lots of fun in my kitchen and lots and lots of eating great food!
In this big bowl of joy you’ll find:
Lots of chopped lettuce
Chopped tomatoes
Chopped cucumber
Roasted and cooled cubes of potatoes
Topped with za’atar and drizzles of tahini
This is one of those posts that probably can’t be called a ‘recipe’ but it’s worth blogging as much so that I can refer back to it and remember how good it was!
In the pan:
A plethora of chopped and sliced vegetables that I had previously roasted; I used courgettes, aubergines, tomatoes, onions, garlic and peppers. I cooked them through again then added a spice mix that I made up of ground roasted cumin, coriander & caraways seed, smoked paprika and Aleppo chilli flakes.
Cooked briefly to cook and spread the flavour of the spices, then served with a sprinkle of roasted pumpkin seeds and a SEA of fabulous tahini!!
Enjoy!!
