It's no surprise that we all like a little dinner inspiration from time to time - even the greatest Cooks amongst us. So here are 4 recipes you could add to the menu this week. To make it easy, simply head to the Package Deal  page, find the recipe you are after and add the goodies to your cart. Your Dinner Package will then be delivered to your door with your recipe sheet.

We know that you may not require all the ingredients in every package - like Olive Oil, most of us have that in the simply remove this item from your cart.

Happy cooking !

Packages available 4th and the 28th May 2020

Crunchy Roasted Chickpeas

Thank you Laura via

This perfectly seasoned Crunchy Roasted Chickpeas recipe makes a great snack or salad topper! They're easy, flavourful & healthy! Vegan, gluten-free, dairy-free, & sugar-free!

 Prep Time: 10 minutes
 Cook Time: 40 minutes
 Total Time: 50 minutes
 Servings: 8 servings

• 1 400ml can chickpeas
• ½ tsp ground cumin
• ½ tsp smoked paprika
• ½ tsp garlic powder
• ¼ tsp onion powder (We've substituted onion flakes, grind to make it finer if desired)
• ¼ tsp ground coriander
• ½ tsp sea salt
• ¼ tsp freshly ground black pepper
• ½ to 1 TBS olive oil

1.  Preheat oven to 200 degrees C.
2.  Lightly spray a baking sheet with non-stick spray. Set aside.
3.  Rinse and thoroughly dry the chickpeas.
4.  In a small bowl, mix together cumin, paprika, garlic powder, sea salt, onion powder and pepper. Set  aside.
5.  Bake dried chickpeas in the preheated oven on prepared baking sheet for 15 minutes (do not add any of  the other ingredients yet)!
6.  Remove the chickpeas from the oven and drizzle ½ TBS olive oil over the chickpeas, stirring until  evenly coated. If necessary, slowly add more olive oil until all the chickpeas are lightly coated with  olive oil.
7.  Add spices to chickpeas and stir until evenly coated.
8.  Bake at 400 for 10 more minutes, then stir.
9.  Return stirred chickpeas to the oven and bake them for an additional 5-10 minutes, until desired  crispiness is achieved (a total of 35-40 minutes of baking).
10.  Turn off oven and crack the door a bit. Let chickpeas cool in the oven to achieve maximum crispiness










Healthy Baked Beans

Thank you Amy via Healthylifefoodies. 

These Homemade Baked Beans are a comforting side dish with a subtle smoky flavour. They are lower in salt and sugar than the commercial beans available, making them perfect for young children.

Prep Time: 5 min
Cook time: 35 min
Total Time: 40 min
Serves: 3

• 1 tbsp Olive oil
• 2 cloves Garlic, minced
• 1 - 2 tsp Smoked Paprika
• 300g (1 1/3 cups) Passata
• 1 tbsp Tomato Puree
• 60ml (1/4 cup) Chicken
• 300g (10.5oz) Can Cannellini (or  Butter beans)

1.  Heat oil in a sauce pan over a medium heat.
2.  Add the garlic and allow to sizzle but be careful not to burn.
3.  Reduce heat to low, add the smoked paprika and stir.
4.  Add the passata, puree and stock and then simmer for around 20 mins (until the sharp taste of tomato  has gone and the sauce has thickened.)
5.  Add the beans and simmer for a further 10 mins.
6.  Season to taste - You may find you will want to balance out the flavour of the sauce (depending on the  passata used) with a little salt and sugar. Start with a pinch and adjust to taste. (Do not add salt and  sugar if cooking for a baby / young toddler) 












Saucy Moroccan-Spiced Lentils

Flavourful, 30-minute Moroccan-spiced lentils with paprika, peppers, tomato, and fresh herbs. A healthy plant-based side or addition to bowls and salads!
Recipe by Minimalist Baker

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Freezer Friendly up to 1 month
Keeps: 4-5 Days


• 2 cups water
• 1 cup green lentils (rinsed and well drained // or sub canned lentils lightly rinsed and well drained)

• 3 cloves garlic (peeled and diced)
• 1/2 medium onion (chopped)
• 1 large red capsicum (or use 2 small)
• 2 Tbsp tomato paste
• 1 1/2 Tbsp coconut sugar or maple syrup (or stevia to taste)
• 1/2 tsp sea salt
• 1 Tbsp smoked or sweet paprika
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1 tsp ground ginger
• 1/2 tsp ground turmeric
• 1/2 tsp cayenne pepper (more or less to preferred spice level)
• 1 1/2 Tbsp apple cider vinegar (or lemon juice)
• 3/4 cup fresh chopped parsley or coriander (I used 1/2 coriander + 1/2 parsley)

1. Cook dried lentils first by bringing water to a boil and adding lentils. Bring back to a boil. Then reduce  heat to low and simmer (uncovered) for about 20 minutes or until lentils are tender.
2. In the meantime, to a food processor or small blender, add garlic, onion, capsicum, tomato paste,  coconut sugar, sea salt, paprika, cumin, coriander, ginger, turmeric, cayenne pepper, and apple cider  vinegar. Mix to thoroughly combine.
3. Taste and adjust flavour as needed, adding more tomato paste for depth of flavour, spices for more  overall flavour (especially coriander and paprika), cayenne for heat, coconut sugar for sweetness, apple  cider vinegar for acidity, or salt for saltiness. Set aside.
4. Once the lentils have cooked, drain off any excess liquid and then add spice mixture and parsley or  coriander and mix well to combine (see photo).
5. Enjoy immediately with salads, rice (or cauliflower rice), and more. Store leftovers in the refrigerator  up to 4-5 days or in the freezer up to 1 month.











Zucchini Lentil Fritters with Lemony Yoghurt

Thank you Sohla El-Waylly via bonappetit

Serves: 4

These crispy, crackly zucchini fritters take inspiration from the traditional Bengali onion snacks piyaju. Soaked and blended red lentils make up the batter, which is spiked with turmeric and cayenne powder.


Lemony Yogurt
• ¾ cup whole-milk yogurt
• 2 Tbsp. fresh lemon juice
• ½ tsp. sugar
• salt

• 1 cup red lentils
• 1 medium zucchini (about 5 oz.)
• ½ medium onion, thinly sliced
• 1¾ tsp. salt, divided, plus more to season
• ¼ tsp. cayenne pepper
• ¼ tsp. ground turmeric
• 1 cup parsley leaves with tender stems
• 1 Tbsp. finely grated lemon zest
• 1 cup ghee or neutral vegetable oil


Lemony Yogurt
Whisk yogurt, lemon juice, and sugar in a small bowl to combine. Season with salt and whisk again to combine.
Do Ahead: Yogurt can be made 1 day ahead. Cover and chill.

1. Rinse lentils, then soak in 2 cups water at room temperature at least 1 hour and up to 12. Soaking the  lentils for this long will make them super-plump and tender, which in turn makes them a lot easier to  blend.
2. Meanwhile, trim ends of zucchini and cut crosswise into 3 pieces about 2" long. Cut each piece  lengthwise into ¼"-thick planks. Stack a few planks and slice lengthwise into ¼"-thick matchsticks  (about the size of a skinny french fry).
3. Transfer zucchini to a colander set in a medium bowl. Add onion and 1 tsp. salt to colander and toss to  combine. Let zucchini and onion sit until about 1 Tbsp. liquid has released and the vegetables look  wilted and soft, 30 minutes–2 hours (to maximize your downtime, do this while the lentils are soaking).  Gently pat dry with paper towels to remove any excess moisture. The less moisture in the veggies, the  less soggy your fritters will be, so be sure not to skip this step.
4. Drain lentils and transfer to a food processor. Add cayenne powder, turmeric, and ¾ tsp. salt. Pulse,  scraping down sides, until a purée forms. Transfer to a medium bowl and add zucchini and onion  mixture, parsley, and lemon zest. Toss well with a rubber spatula to combine (it will look like too much  vegetables for the lentils, but that’s just what you want).
5. Heat ghee in a 10" cast-iron skillet over medium-high until a small amount of batter added to the fat  excitedly sizzles and sputters. Carefully drop ¼ cup batter into ghee, then flatten to a pancake with the  back of a large metal spoon dipped into the hot ghee to prevent sticking. Repeat 3 times for a total of 4  fritters. Fry until deep golden brown on one side (look for the colour of a well-fried falafel), about 3  minutes.
6. Turn with a slotted spatula or large spoon and continue to fry until deep golden brown on the second  side, about 3 minutes more.
7. Transfer fritters to a wire rack set in a paper towel-lined baking sheet to drain. Season immediately  with salt. Repeat with remaining batter (you should have 8–10 fritters).
8. Transfer fritters to a platter. Serve hot with lemony yogurt alongside.