Seed Hummus

Have you seen that card with the dinosaurs which says, "who invited the herbivore?" in response to one of the BBQ attendees saying, "I brought hummus"? That's basically me. Hummus is one of my go-to dishes when asked to bring something along to friends or family. I go through so much hummus and as a result, I'm always experimenting with different flavour combinations to keep things interesting. My latest obsession? This delicious Seed Hummus which ramps up the nutritional content and adds an extra flavour dimension.
Top tip: to roast the garlic, place 1 peeled clove on a small baking tray without any oil and roast for 10 minutes in an oven preheated to 190 degrees C. I like to do this in a big batch at the start of week if I know I'll be doing a lot of cooking over the coming days.

Three great health benefits: good source of fibre, boosts immunity, beneficial for heart health

Makes 1 bowl

Ingredients:
1 x 400g can chickpeas, drained and rinsed
25g sunflower seeds
25g pumpkin seeds
10g sesame seeds
4 tbsp extra virgin olive oil
2 tbsp water
1 clove roasted garlic
Juice of 1 lemon
Sea salt and black pepper


Method:
1) Place all of the ingredients in a food processor and whizz together until smooth and creamy.

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Asparagus and Broccoli Salad with Pesto Dressing

This salad is packed full of greens, not to mention flavour, thanks to the pesto dressing which really brings this dish to life and proves that salads needn't equal boring "rabbit food" style dishes. It might seem like there are a few steps to this simple dish but they can be done at the same time, so it can actually be pulled together relatively quickly. The quantities noted make plenty of pesto so you should have sufficient left over to stir into a pasta dish, blend into dips or drizzle over avo toast.

Three great health benefits: helps balance female hormones, beneficial for heart health, boosts immunity

Serves 2, or 4 as a side dish

Ingredients:
150g asparagus, trimmed
1 tsp olive oil
125g broccoli florets
2 cloves garlic, peeled
25g pine nuts
A handful of basil leaves (approx 25g)
60ml extra virgin olive oil
Sea salt and black pepper
3 handfuls rocket

Method:
1) To prepare the asparagus, heat 1 tsp of olive oil in a wok over a medium to high heat and stir fry the asparagus for a few minutes, until cooked but still crunchy. Set aside to cool.
2) To prepare the broccoli, place in a steamer over a saucepan of boiling water and cook for a few minutes, until deep green in colour. Set aside to cool.
3) Meanwhile, place the garlic cloves in an oven, preheated to 180 degrees C and roast for 10 minutes.
4) To make the pesto, place the roasted garlic in a food processor along with the pine nuts, basil leaves, extra virgin olive oil and salt & pepper, and blend to combine.
5) To serve, place the rocket leaves on a serving plate, scatter the asparagus and broccoli over the top and drizzle with the pesto.

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Chickpea and Oat Burgers

Whenever I post on social media asking what recipes you'd like to see next, inevitably there's a couple of requests for burger recipes. It's perhaps unsurprising given that many veggie burgers, especially bean based ones, can have a claggy texture so for this recipe, it was imperative that these had none of those texture issues. These patties aren't intended to be eaten on their own. The combination of chickpea and oat means they're wonderful flavour carriers so load them up with your choice of lettuce, tomato, relish, avocado, mushrooms, pickled onions and enjoy!

Three great health benefits: good source of fibre, beneficial for heart health, promotes healthy skin

Makes 4

Ingredients:
1 & 1/2 tbsp milled flaxseed
1 x 400g tin chickpeas, drained and rinsed
60g gluten free oats
2 tsp garlic powder
1/2 tsp oregano
Sea salt and black pepper

Method:
1) Preheat the oven to 220 degrees C. Line a baking tray with baking paper or a silicone mat.
2) Start by making the flax "egg". Mix together the flaxseed with 60ml water and set aside.
3) Meanwhile, place the oats in a food processor and whizz to break up. Add the chickpeas and whizz to break up.
4) Add all of the remaining ingredients to the food processor and whizz to thoroughly combine.
5) Divide the mixture into 4 and shape into patties. Place on the prepared baking tray.
6) Bake for 30 minutes, turning halfway through the cooking time.

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Coconut and Summer Berry Chia Pudding

It's been a while since I last shared a Chia Pudding recipe but as the weather warms up, it seemed a fitting time as they're ideal for summer breakfasts, as well as being a healthy snack or even dessert option.

Three great health benefits: good source of fibre, helps regulate blood sugar levels, rich in antioxidants

Serves 1

Ingredients:
1/4 cup frozen blueberries
1/2 tsp maple syrup, plus extra for drizzling (if desired)
2 tbsp chia seeds
1/2 cup coconut milk (from a carton)
Handful raspberries
Sprinkling of coconut chips to decorate, optional

Method:
1) To make the base, place the blueberries in a small saucepan over a medium- high heat on the hob, along with the maple syrup and a splash of water (approx 1 tsp). Bring to the boil and simmer until a compote is made, approximately 5 minutes. Set aside to cool.
2) Meanwhile, make the chia pudding by stirring together the chia seeds and coconut milk. Cover and refrigerate for at least half an hour, or overnight, to set.
3) To make the pudding, layer the compote in the bottom of a glass or jar, top with the chia pudding mixture and sprinkle with raspberries & if using, coconut chips and a drizzle of maple syrup.

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Pea, Asparagus and Quinoa Salad

This is a lovely, light and fresh tasting side dish which makes the most of in-season ingredients. It's a nice addition to a summer BBQ or alternatively, keeps well in the fridge if you simply want a healthy salad to incorporate into lunches or dinners throughout the week.

Three great health benefits: good source of plant-based protein, beneficial for digestive health, boosts immunity

Serves 4

Ingredients:
200g quinoa, rinsed
200g frozen peas
125g asparagus, trimmed
1 tsp olive oil
Zest of 1 lemon
2 sprigs mint leaves, finely chopped
3 tbsp extra virgin olive oil
Sea salt and black pepper


Method:
1) Start by making the quinoa by boiling with 375ml water over a medium heat on the hob, until the liquid is absorbed and the quinoa is fluffy, approximately 10 minutes. Set aside to cool.
2) Meanwhile, cook the peas by boiling in water on the hob for a few minutes. Drain and set aside to cool.
3) Heat the olive oil in a wok over a medium to high heat and stir fry the asparagus for a few minutes, until cooked but still crunchy. Set aside to cool.
4) When the quinoa, peas and asparagus are cooled, place in a large mixing bowl and combine along with the lemon zest, mint leaves and extra virgin olive oil. Season to taste with salt and pepper.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats