1 cup cooked chickpeas
1 tbs olive oil
Pinch sea salt
½ tsp smoked paprika
1 cup cooked quinoa
1 baby cos lettuce
1 cup roasted sweet potato
½ cup cherry tomatoes, cut in half
1 small cucumber, sliced
½ avocado, sliced
Handful fresh herbs, i.e.oregano, basil
Heat the olive oil in a small fry pan over a medium heat.
Add the cooked chickpeas, sea salt and smoked paprika.
Cook for 10 minutes, making sure to stir occasionally, then set aside.
Start with the components that take up the most space in the bowls.
Start with the cooked chickpeas, cooked quinoa, cos lettuce leaves and roasted sweet potato, divide these between both bowls.
Then you can nestle in the remaining ingredients and use them to decorate your bowls, this includes the cherry tomatoes, cucumber, avocado and fresh herbs.
Blood oranges are such a stunning fruit and pair up perfectly with fennel and salty halloumi. Remember to cook the halloumi just before serving, it’s
This is such a versatile dish that is quick and easy to make. You can serve the chicken sliced on top of a large green
This is a colourful and tasty dish to serve when you have a group of people over for dinner. You can serve this as a
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Unit 4, 28 Dell Road
West Gosford NSW 2250
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