Serves: 2

Pepper Buddha Bowl

Pepper Buddha Bowl

Preparation time: 15 minutes

Cook time: 35 minutes


2 red bell peppers, halved and deseeded

1 orange bell pepper, halved and deseeded and sliced

4 tbsp olive oil

4 sprigs thyme, leaves picked

100g dairy-free Feta-style cheese alternative

Zest and juice of 1 lemon

Pinch of chilli flakes

1 tbsp white wine vinegar

½ tsp runny honey

400g can chickpeas, drained

½ tsp dried mint

100g cherry tomatoes, halved

30g curly leaf kale

100g stoned green olives

½ cucumber, peeled into ribbons

Preheat the oven to 200°C, gas mark 6. Toss the peppers with 1 tbsp oil, season and roast for 20-25 minutes, until the skin is blackened and the flesh is very tender.

Add the peppers to a heatproof bowl, cover with cling film and once cool enough to handle, peel and discard the skin. Then cool completely.

Transfer the roasted red peppers, thyme, 80g feta-style cheese, ½ lemon zest, 1tsp lemon juice and chilli flakes to a blender. Blitz until smooth and season to taste.

Whisk together the remaining lemon juice, vinegar, honey and 2 tbsp oil. Set aside.

Add the remaining 1 tbsp oil to a frying pan, set over a high heat, add the chickpeas and cook for 8-10 minutes, tossing occasionally, until golden. Season well and stir in the mint.

Divide the tomatoes, kale, olives, cucumber and orange pepper between 2 wide shallow bowls and spoon over the lemon dressing. Divide the pepper puree among the bowls, scatter over the chickpeas and remaining cheese and serve.

Notes – these Buddha bowls are bursting with colour, flavours and incorporate a plant-based version of the popular htipiti dip made using roasted peppers and a coconut-based alternative to cheese

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