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Did you know? One cup of Guacamole provides 2.9 grams of protein. Avocados the main ingredient of guacamole recipes also provides all 18 essential amino acids necessary for the body to form a complete protein. The avocado’s fiber content makes the protein easier for the body to absorb, as opposed to animal protein that can be hard for some people to digest.

Five Veg Stir-Fry

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Stir-fry carrots, asparagus, broccoli, runner beans and sugar-snap peas together for a tasty and healthy family meal

Five Veg Stir-Fry

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Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Servings 4

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium carrot peeled and cut into thin sticks
  • About 100g 3½oz each asparagus tips, tenderstem broccoli, runner beans, and sugar-snap peas
  • About 4 tbsp balsamic vinaigrette we like the one by Marks & Spencer
  • Handful of chopped fresh parsley
  • Salt and freshly ground black pepper

Instructions
 

  • Heat the oil in a large wok or pan. Add the carrot sticks and stir-fry for a min. Add the asparagus stems, halved lengthways, broccoli, and sliced runner beans. Stir-fry for another min, then add the sugar-snap peas and asparagus tops and fry for a couple of mins.
  • Stir in the vinaigrette, sprinkle with parsley and seasoning, then serve.

Notes

Use whatever veg you have to hand to make a colourful stir-fry.

Vegetarian Moroccan Sharing Platter

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Try our delicious Moroccan vegetarian sharing platter recipes which includes nuts, dip, halloumi morsels and feta parcels – easy to make and tasty too! This platter serves 4 people and should take 1hr and 20 mins to make all four treats. The buttery spinach and feta parcels work wonders with the homemade spiced carrot dip. The halloumi morsels and chilli and honey-glazed nuts work well together too – plenty of flavours from subtle sweet honey to spicy red chilli infused nibbles. This platter makes the perfect starter if you’ve got friends or family around for dinner or is the ideal spread for parties.

Vegetarian Moroccan Sharing Platter

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Prep Time 40 mins
Cook Time 40 mins
Total Time 1 hr 20 mins
Servings 4

Ingredients
  

  • 50 g pistachio nuts
  • 50 g blanched almonds
  • ¼ tsp chilli flakes
  • ¼ tsp ground cumin
  • 1 tbsp honey

For the halloumi morsels

  • 200 g pack halloumi
  • 2 tbsp olive oil
  • ¼ tsp cumin seeds
  • Large pinch of chilli powder

For the spiced carrot dip

  • 3 chopped carrots
  • 1 tsp harissa paste
  • ½ tsp ground cumin
  • Pinch of ground ginger
  • 1 garlic clove
  • 1 tbsp red wine vinegar
  • 4 tbsp extra virgin olive oil

For the spinach and feta parcels

  • 25 g butter
  • 300 g fresh spinach
  • Four 15cm x 40cm sheets of filo pastry
  • 100 g crumbled feta cheese
  • 1 beaten egg

Instructions
 

  • Heat a heavy-based frying pan over a medium heat and toast pistachio nuts and blanched almonds for 3 to 4 mins, until golden.
  • Add chilli flakes and ground cumin and toast for 1 min. Drizzle over 1tbsp honey and heat until bubbling, then cook for 2 mins or until dark gold.
  • Tip the nuts onto greaseproof paper and cool.

For the halloumi morsels

  • Cut the halloumi into bite-size pieces. Heat 1tbsp olive oil in a frying pan and fry the cheese for 2 to 3 mins over a high heat until golden all over.
  • Add 1tbsp olive oil, ¼ tsp cumin seeds and a large pinch of chilli powder and heat through for 1 min. Serve warm.

For the spiced carrot dip

  • Simmer 3 chopped carrots in a small saucepan of water for 10 mins, until really soft. Transfer to a food processor and blend.
  • Add 1tsp harissa paste, ½ tsp ground cumin, pinch of ground ginger, 1 garlic clove, 1tbsp red wine vinegar, 4tbsp extra virgin olive oil and blend again. Season with salt. Serve with pitta bread or crudités.

For the spinach and feta parcels

  • Preheat the oven to 200ºC/400ºF/Gas Mark 6. Melt the butter in a frying pan over a high heat and add the fresh spinach. Cook until wilted, tossing it about so it cooks evenly and all the liquid disappears. Tip the spinach into a bowl and allow to cool.
  • Meanwhile to make eight parcels, cut each sheet of filo pastry (defrosted if frozen) into two strips around 7.5cm (3in) wide.
  • Add the crumbled feta cheese and 1 beaten egg to the cooled spinach and season with black pepper and pinch of nutmeg. Place a spoonful of the spinach at one end of one strip of filo and fold over the corner to make a triangle shape, then fold the triangle down the length of the pastry in the same way. Repeat with the rest of the spinach mixture and the filo pastry strips.
  • Place the parcels on a baking sheet and brush generously with olive oil, then sprinkle with paprika. Bake for 12 to 15 mins until golden. Serve warm.

Notes

Keep an eye on the halloumi while it cooks: it may look like nothing is happening for ages but it can burn in seconds!

Vegetarian Sausage Rolls

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Vegetarian sausage rolls are made with flaky pastry stuffed with cheese, onion, potato and mushrooms for a delicious vegetarian party food treat. These delicious veggie sausage rolls are really easy to make taking just 40 mins in total (plus chilling time) to whip up. You can make a batch of 36 sausage rolls in one go making them ideal for parties or kids packed lunch boxes if you’re feeding a lot in one go. These vegetarian sausage rolls are infused with Cheddar and Parmesan so are packed full of flavour. We’d recommend serving with fresh salad or picnic food as a lunch time snack.

Vegetarian Sausage Rolls

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Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings 30

Ingredients
  

  • 325 g plain flour
  • 1/4 tsp bicarbonate of soda
  • 200 g cold butter
  • 1 egg beaten
  • 500 g potato
  • 1 tbsp olive oil
  • 1 large onion finely chopped
  • 300 g mushrooms finely chopped
  • 150 g strong Cheddar grated
  • 50 g Parmesan or vegetarian Italian hard cheese, finely grated
  • 1 tbsp thyme
  • 1-2 tbsp wholegrain mustard
  • Good pinch cayenne pepper
  • 1 tbsp sesame or poppy seeds
  • 1 egg beaten

Instructions
 

  • For the pastry, sift the flour and bicarbonate of soda into a large bowl. Coarsely grate over the cold butter and using a knife, mix into the flour until crumbly. Add the beaten egg and then enough water to form a dough that leaves the bowl clean. Cover with cling film and chill for 30 mins.
  • Microwave the potatoes on a high heat for 10 mins then set aside. Meanwhile, heat the oil in a frying pan and cook the onion for 5 mins. Add the mushroom and cook for a further 5 mins until quite dry.
  • Spoon out the inside of the potato and transfer to a bowl. Mash, season and stir through the mushroom mixture, cheese, thyme, mustard and cayenne pepper.
  • Preheat the oven to 200°C/gas 6. Cut the pastry in half, roll out on a floured surface to form a long rectangle, about 16cmx40cm. Spoon half the filling along the length of the pastry strip. Brush one edge with beaten egg then fold the pastry over and seal carefully. Cut the pastry rolls into about 15-18 pieces and place seal down onto lightly greased baking trays. Repeat with remaining pastry and filling. Brush each with egg and scatter with the seeds and bake for 20-25 mins.

Notes

These cheesy rolls are delicious served with a chunky tomato chutney.
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