Posted on August 04, 2015 by Jenny Cromack

 

I love cooking, and for Christmas last year, I was really fortunate that a group of my personal training clients bought me a subscription to Veggie – a vegetarian cookery magazine. It was quite funny when the first one I received in the post had a picture of a big raspberry tart on the front! Despite this, there are some really good, healthy recipes in the magazine (so thank you Sam, Carol and Heather!)

I always try to choose to make one new recipe a week, it doesn’t have to be a fancy meal which takes hours to make. It might just be a new filling for a frittata, like this week, or a different sauce to go with a stew or a new bean burger recipe.

This week I thought I would share my new ‘favourite’ lunch – Salad with Feta and Roasted Veg Frittata and Beetroot Houmous. I love houmous and just simply adding beetroot, gives it a really nice flavour. So here is the recipe, by the way… be ready for a bright pink houmous!

   

Ingredients

1 x can chick peas (400g) drained

1 x tsp garlic

2 x tbsp tahini

juice of half a lemon

2 x tsp ground cumin

100ml extra virgin olive oil

250g x cooked beetroot.

Method

Add to a food processor and blitz until smooth! A good tip is that if you can’t get the consistency right but don’t want to add more oil, try adding a small amount of water instead. 

I served this with a feta and roasted veg frittata and salad. Here are a couple of other frittata recipes for you to try!