Baked halloumi with chickpeas and greens
Add this baked halloumi with chickpeas and greens to your summer meal plans. Melting halloumi, crispy chickpeas and sweet juicy tomatoes are finished with a drizzle of pesto for dinner in under 30 mins. | Tesco
Moroccan Lentil Stuffed Eggplant | Minimalist Baker Recipes
Stuffed baked eggplant with Moroccan-spiced lentils! Just 9 ingredients, big flavor, plenty of protein and fiber, and the perfect side dish or entrée.
This vegan cheese tastes like real cheese. It's a delicious and healthy alternative to cheese, made with inexpensive and easy to get ingredients.
Anna Jones’ recipes for pea and potato traybake, and coconut soup | The Modern Cook
Frozen peas are a hero ingredient in winter: try them in this potato and feta traybake and a speedy coconut soup
Butternut and Sweet Potato Curry
This is a rambunctiously vibrant curry, both to look at and eat. It is rich, sweet and hearty, with tomatoes providing a balancing acidity and the curry paste bringing uncompromising fire. I like the drama of black Venus rice with this, but by all means serve any rice you want alongside. For US cup measures, use the toggle at the top of the ingredients list.
Anna Jones’ parsnip recipes | The Modern Cook
A creamy, parsnip-and-leek savoury crumble, and miso-roasted parsnips so flavourful, you might never again make them any other way