Beet rice, rosemary courgette, roasted tomatoes, zhoug bowl

Not all of the zhoug is supposed to be used up.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

For the beetroot rice begin by preheating oven to 190°C. Peel the beetroot and cut into 1-2cm cubes. Place cubes on a flat oven dish. Scatter over cumin seeds, fennel seeds, dried thyme, sea salt and black pepper. Drizzle with olive oil making sure the beetroot is covered well. Put tray into the oven for 18 minutes removing once cooked.

Step 2

In a saucepan rinse and wash the the rice mix until water runs clear. Pour over the fresh water and sea salt. Bring to a boil, reduce heat and cover for 25-30 minutes until rice is cooked.

Step 3

In a large mixing bowl combine the roasted beetroot, cooked rice, pumpkin seeds, rocket, raisins, lemon juice & zest, olive oil, sea salt and black pepper.

Step 4

Preheat oven to 190°C. Chop the courgettes in half length ways and then across once to have four pieces for each courgette. Place on a flat baking tray and season with sliced lemon and remaining ingredients making sure all is well covered. Place tray into the oven for 20 minutes until golden.

Step 5

Add chickpeas to a bowl. Cover with remaining ingredients and combine. Heat a pan adding the chickpeas in. Constantly move chickpeas around the pan. Cook for 5-7 minutes until they become crispy.

Step 6

Place all of the zhoug ingredients into a food processor. Add jalapeño peppers sparingly. Blitz for a minute. Taste and adjust seasoning if needed.