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Fancy Toast with Fennel, Radish

& Harissa Marinated Feta

Our marinated feta is a perfect topping for salads and toast. why not try using some on both — at the same time! Very thinly slice about half a bulb of fennel—leaving plenty of pretty fronds (t

he herby green bits) for garnish—and assorted radishes. kohlrabi works nice for this reciep as well! Very gently toss your veggies with some lemon juice.

cut a few slices of good sourdough and lightly toast or grill them. drizzle some oil over the toast, then pile on with the salad. Spoon over the harissa marinated feta with plenty of oil. Top with any fresh herbs on hand, pomegranate seeds, and as many fennel fronds as you could harvest. Season with a splash more lemon juice and enjoy!

 
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Roasted Squash Soup with

Walnut & Sage Marinated Feta

Roasted Squash Soup w/ Walnut Sage Marinated Feta

Begin by trimming your squash and chopping it into large chunks. Arrange on a baking tray and coat in your preferred roasting oil. Roast chunks for 20-30 minutes or until golden. Meanwhile, chop up a medium sized onion and saute on medium in a large pot with some butter, or olive oil. Add some salt & pepper and allow the onion to cook down a bit.

When the squash is cooked, remove from the baking tray and add to the pot. Cover with about 3-4 cups of hot vegetable stock.

stir well and simmer for a few minutes. Add a sprinkling of paprika, and nutmeg (optional, but really lovely!) Using an immersion blender, puree the soup until silky and smooth, you may need to add a bit more water to geet the desired consistency. To serve, ladle into bowls and top with a few spoonfuls of walnut & sage marinated feta, oil and all!. Finish with a sprinkling of paprika.

As an extra treat, flash-fry some large sage leaves in a bit of butter or oil until crispy and use to decorate your spoup!

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Spicy Masala Crunchy Chickpeas

Spicy Masala Crunchy Chickpeas

We'll start with the bad news: you're going to have to begin this process 12-24 hours ahead of time. Don't worry, it's all going to be worth it when you experience that first crunch. 

Begin with one cup of dry chickpeas, put them in a large bowl and cover with cold water. Cover the bowl with a tea towel and let them soak for 24 hours or overnight. You might have to add some more water if you take a peek and see most of the water is gone. 

The next day rinse the chickpeas, pouring away any excess water, and spill them on to a large baking tray (line with parchment paper if you want). Sprinkle with a little salt. Put them in the oven at 375° for about 30 minutes, shaking the pan a couple times mid-way through. 

After 30 minutes, remove the chickpeas from the oven, but don't turn the oven off. Pour the chickpeas back into the bowl (make sure it's dry) and pour over a few tablespoons of oil and a couple tablespoons of Spice & Green Spicy Masala

 

Stir so all the chickpeas are coated with the oil and spices. You can add a bit more salt now if you like. At this point the chickpeas should be very hot and golden on the outside, but if you pop one in your mouth, it'll still be a little chewy.

This next step will cook off any remaining chewiness. 

Pour the spiced and oiled chickpeas back on to the baking tray and place back in the oven. 

After 15 minutes take the tray out of the oven and do a sound test with the chickpeas by dropping one on the floor. If it makes a distinct sound (like a bead or a pebble) they're probably not going to be chewy anymore. Test again, this time with taste. If they're crunchy like a wasabi pea, you've achieved maximum crunchiness. 

If they're still slightly chewy, put them back in the oven for an additional 5 minutes, until you've reached that optimal level of crunch. Once the chickpeas have cooled store in an airtight container and enjoy all week! 

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Slow Roasted Golden Masala Cauliflower

Slow Roasted Golden Masala Cauliflower

Wash and dry one large head of cauliflower and roughly chop into bite-sized florets. Don’t discard the leaves—they’re tasty too!

In a large bowl, cover the cauliflower in a generous drizzle of your favorite roasting oil or ghee and 1 heaped tablespoon of Spice & Green Golden Masala spice blend. 

 

 

 

 

Stir your cauliflower until everything is coated evenly, and transfer to a lined baking tray, or roasting dish. Top with a hearty grind or sprinkling of good salt.

Roast in the oven at about 350ºC for at least 40 minutes or until the cauliflower is shrunken and caramelised.

 Remove from the oven and top with chopped fresh cilantro, pomegranate seeds and lime wedges and enjoy!

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Sweet Masala Chai Popcorn


Sweet Masala Chai Popcorn

Heat up about 2 tablespoons of oil in a heavy bottom frying pan, at high heat, and add 2 popcorn kernels. Cover the pot with a lid and wait for those two kernels to pop. This means the oil is read. Lift the lid and quickly remove the popped kernels. Add about 1/2 cup of popcorn kernels and cover the lid. Shake the pot well so all the kenels coat evenly in the oil. Remove the pot from the heat and allow to sit for 1 minute.  

 

Return the covered pot to the heat and turn it up to high. Now you wait. You will quickly begin to hear that exciting sound of popcorn popping. SHake up the pot a few times and continue to wait until the popping slows down, and eventually stops. Remove from heat again and allow to sit a few more minutes until any stubborn kernels left have also popped. Remove from the pot into a large bowl, and sprinkle generously with Spice & green sweet masala!

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Marinated Feta & Watermelon Salad

Marinated Feta and Watermelon Salad

This recipe can be as simple as creating a classic Greek Salad, only this time, replace the tomatoes with watermelon.

Roughly chop a fresh watermelon into large chunks and do the same with some hearty cucumber. thinly slice some red onion and toss everything together. 

 

Gather an assortment of fresh herbs, such as mint, parsley, oregano etc. (preferably from a balcony or terrace garden!)

Scatter the herbs over the salad and spoon over several generous spoonfuls of marinated feta (lemon & thyme goes perfect with this one!). Finish with a squeeze of fresh lemon juice and you're ready to serve!