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Ingredients
Ajvar (capsicum and eggplant dip)
- 2 red capsicums (approx. 420 g), cut into halves and deseeded
- 1 eggplant (approx. 350 g), cut into halves lengthways
- 40 g olive oil, plus extra for drizzling
- 1 garlic clove
- 1 fresh red chilli, deseeded if preferred
- 6 pitted Kalamata olives
- 4 sprigs fresh flat-leaf parsley, leaves only
- 2 pinches salt
- 2 pinches ground smoked paprika
- 20 g lemon juice
Cauliflower and fennel nuggets
- 500 g water
- 150 g cauliflower florets
- 150 g fennel bulb, trimmed and cut into slices
- 100 g cheddar cheese, cut into cubes (3-4 cm)
- 3 spring onions/shallots (approx. 60 g), trimmed and cut into quarters
- 2 sprigs fresh flat-leaf parsley, leaves only, plus extra (optional) to serve
- 1 garlic clove
- 20 g olive oil
- 100 g breadcrumbs
- 1 tsp Dijon mustard
- 1 egg
- 1 tsp salt
- 1 tsp ground black pepper
- 2 tsp nutritional yeast
- 40 g pine nuts
- lemon, cut into wedges, to serve (optional)
- Nutrition
- per 1 piece
- Calories
- 244.8 kJ / 58.3 kcal
- Protein
- 2 g
- Carbohydrates
- 3.2 g
- Fat
- 4 g
- Saturated Fat
- 0.9 g
- Fibre
- 1.1 g
- Sodium
- 142.8 mg
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