Food Maths: Baracke Tahini

METHOD

1. Preheat the oven to 190°C. 

2. In a large tray, scatter over the Mediterranean veg (additionally, you can use native root veg such as carrots and onions). Sprinkle over some olive oil, season and toss together. 

3. Add the pine nuts and the chilli halloumi slices. Bake for 20-30minutes.

4. Make a quick sauce by mixing 2 tbsp of tahini, 3 tbsp of water and 1 tbsp of Greek yoghurt, and the orange zest. 

5. Season and whisk until the tahini paste is amalgamated. 

6. Drizzle over the roasted veg and chilli halloumi. 

7. Herbs are a welcome addition as a finishing flourish

METHOD

1. Empty and drain the beans tin. 

2. Lower the eggs into a pan of water. Simmer the eggs for approximately 4 minutes so they’re soft boiled. 

3. Whisk together the lemon tahini ingredients in a saucepan over low heat, keep whisking and add more water, if you need to loosen it up. 

4. Warm the wild rice mix in the microwave as instructed on the back of the packet. Mix with the drained beans, the cumin and chopped chilli. Season with salt and black pepper. 

5. To serve, pour the tahini sauce on the plates, then the beans and rice. Place the eggs on top, halved, with piles of herbs (parsley, mint, thyme). Drizzle over some olive oil.

METHOD

1. Preheat the oven at 190°C. 

2. Whisk the eggs. Whisk the butter and sugar. Then stir in the mashed bananas and tahini. Fold in the eggs. 

3. Sift in the flour and baking powder, being careful not to overmix.

4. Add a pinch of cinnamon and finally the linseeds and goji seeds. 

5. Grease or butter a tin loaf. Pour in the mixture and bake for approximately 40 minutes until the skewer comes out clean. 

6. Cool for ten minutes. Remove to a wire rack.