Three Course Meal!

A delicious three course meal combining crisp fresh flavours in the starter, with a comforting main and sweet dessert.

Salad;

2 little gem lettuces

green leaves  i.e. spinach/ lambs lettuce

3 spring onions

Sweet but sharp dressing;

1 lemon juiced

1 tbsp white wine vinegar

1 tsp mustard

1 tsp agave syrup

1/2 tsp sweet fruit juice from the semolinas date mix

1.Chop the lettuce and spring onions thickly. Mix with the green leaves.

2.Mix the dressing ingredients together until completely combined.

3.Toss the salad in the dressing add salt and pepper to taste.

Peanut Falafels;

1 tin chickpeas/ soaked dried chickpeas.

tahini paste 1/2 tsp

cumin seed 1/2 tbsp

turmeric 1 tsp

1heaped tsp peanut butter

semolina flour to thicken

1 red onion

2 garlic cloves

1. Chop and fry onion and garlic

2. Blend mix of chickpeas, tahini, cumin, turmeric and peanut butter with water, allow some chunky pieces to remain.

3. Add the onion, garlic and flour.

(Add the flour a tiny amount at a time until the mix is thick enough to form balls.)

4. Roll the balls in some more semolina flour to give them a crispy outer layer.

5. Fry gently, until all golden, no oil is needed.

Served with spelt cooked with vegetable stock and mediteranian vegetables.

Cinnamon Semolina;

semolina flour

milk

melted butter 1 tbsp

cinnamon about 1 tsp – to taste

light brown sugar 3 tbsp

1. mix flour with milk until you have a runny mix, pour in melted butter,

2. add powdered cinnamon and sugar.

3. pour into a dish and oven cook for about 20 mins until firm and golden.

Sauce;

raisins,

chopped dates,

water,

demerara sugar

1.Mix all of the ingredients in a pot and allow to simmer until thick.

Nut topping;

mixed nuts chopped small

honey 2 tbsp

milk 1tbsp

1. pan roast the nuts in a large frying pan.

2. add honey and milk, reduce until very sticky and thick.

3. spread thinly and allow to cool and harden