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15 minute Big Chickpea Chopped Salad. Easy breezy

15 minute Big Chickpea Chopped Salad. Easy breezy satisfying summer crowd pleaser. (Not to eat with a crowd, you know what I mean. Everyone likes it!) See you tonight 7pm with @thejoyjournal for part 3 of #thefeelgoodsessions 🌈🌳. My friend Dan @vegpoweruk told me that tonnes and tonnes of tomatoes, cucumber and asparagus are going to waste at the moment (because of school and restaurant closures etc) so I'm cooking and eating as many as possible and they're my hero summer inspiration for May. .
Big Chopped Salad .
560g cooked chickpeas (any beans) equivalent of 2 tins
300g ripe mixed tomatoes
1 medium cucumber, diced
1 small fennel/2 celery sticks/radish
2 big handfuls red cabbage
250g good mozzarella or feta
1 big head of lettuce or 4 baby gem
Big handful olives, pitted and halved
1 finely diced red onion or spring onions
Big handful nuts/seeds - any you like
Big handful fresh herbs – any mix of basil, mint, parsley, coriander, dill 🌿

Honey mustard dressing:
2 tsp raw honey or maple syrup
2 tsp mustard like dijon
8 tbsp extra virgin olive oil
3 tbsp apple cider vinegar /1 juicy lemon
1 small garlic clove, very finely chopped
Sea salt & pepper, to taste .
How to
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. - Whisk the dressing ingredients in a big mixing bowl. Add the onion & cooked chickpeas. Stir & leave. (If you love raw onion, like me, save some for garnishing). - Toast the nuts or seeds for a few minutes in a dry frying pan until golden. - Chop everything else and add to the bowl but don’t mix yet. - When you’re ready to eat, mix it all up, taste for seasoning and top with the toasted nuts or seeds. Enjoy!

My third amazing guest tomorrow night is Laura Bra

Greens galore in this perky Spring soup. A sort of

Happy Birthday Lockdown Lover 🥳 @henryrelph ☀

Happy Birthday Lockdown Lover 🥳 @henryrelph ☀️

Banana Pancakes 👇🏽 Chocolate version 👆🏽 Pancakes of all kinds and using all types of flours up on my website - chickpea flour pancakes, buckwheat flour crepes, blinis, nut flour & quinoa flakes too. Happy flipping Saturday ☀️ Lemon Blueberry Pancakes 🍋
Nice and easy with frozen blueberries and ripe bananas and oat flour🍌 .

Feeds 2-3, takes 20 minutes ☕
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2 very ripe bananas (around 200g)
juice of 1/4 lemon
100g oats or quinoa flakes/buckwheat flakes
180ml any milk
1 medium egg
1 teaspoon vanilla extract (optional)
2 teaspoons ground cinnamon
1½ teaspoons baking powder
A tiny pinch of sea salt
To fry
1½–2 tablespoons butter or coconut oil
Zest 1/2 a lemon (adding half to the pancake mix & rest to sprinkle on top)
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For the frozen blueberries:
2 teaspoons maple syrup or raw honey @blackbeehoneycompany
4 handfuls (frozen) berries + your fave Yoghurt . ✔️Place all the ingredients for the pancakes (except the butter/oil) in a blender or food processor & whizz for 30 secs. Alternatively, mash the bananas with a fork & mix in a jug with all the remaining ingredients. ✔️Melt a little of the butter/ coconut oil in a large frying pan on a medium-high heat. ✔️Spoon about 3 tablespoons of the batter into the pan & use the back of the spoon to swirl into a rough circle about 1cm thick x 8cm wide. Repeat to make another two to three pancakes, depending on the size of your pan. Reduce the heat to medium & leave the pancakes to set for 1½ mins. When they start to bubble and "want to come away', flip them over & cook for 1 min on the other side. ✔️Remove from the pan and repeat with the rest of the batter, using a little more of the oil each time, until you have made eight pancakes. (Place the pancakes in a low oven to keep warm while you make the rest). ✔️Once your pancakes are made & keeping warm, whip up some coconut yog or full fat natural yog & gently heat up the frozen blueberries with 1 tbsp of water and with maple syrup, in your pancake pan until they are hot through & softening and thickened. If using raw honey, then just drizzle over at the end ✔️Serve your pancakes topped with yoghurt swirled with berry sauce

🎁🍌 Baking for the Breast Cancer Dept at St G

🎁🍌 Baking for the Breast Cancer Dept at St George's Hospital - patients, nurses, doctors, cleaners & support staff. Picked up & delivered by @futuredreamscharity who send care parcels every week to breast cancer units all over London. Shout out to my friends at @wunderworkshop @pukkaherbs @willysacv @aguademadre @renskincare who have sent lots of care boxes too & been really generous 💌
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☀️ Banana Flaxseed Almond Muffins: makes 12 medium or 48 mini muffins .
3 medium v ripe Fairtrade bananas, approx 300g (weight when peeled)
3 medium eggs
30g salted butter (if unsalted, add a little pinch of sea salt)
2 tbsps maple syrup
1 tsp Fairtrade vanilla extract
1-2 tsp ground Fairtrade cinnamon
1 tsp bicarbonate of soda
juice 1/2 lemon
220g ground almonds
25g ground flaxseed (blitz flaxseeds briefly)
2 tbsps whole flaxseed plus 1 extra tbsp for topping
small handful raisins/chopped dried fruit like dates.
Optional - Few tbsp chopped nuts or chocolate chunks.
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Preheat oven to 170C melt the butter in a small pan & allow to cool a bit.
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In a mixing bowl mash bananas to a pulp with a fork. Save 1/3 a banana and thinly slice for decoration - if you fancy
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Add the maple syrup, butter, cinnamon, vanilla extract, eggs, bicarbonate of soda and lemon juice (the lemon juice activates the bicarb). Mix well.
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Add ground almonds, ground flaxseed (I blitzed mine briefly in my blender) and 2 tablespoons of whole flaxseed, raisins (and chocolate/nuts if using) mix well.
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Grease a muffin tray or a loaf tin or line with muffin cases or a reusable parchment paper (I use this paper after baking to wrap the bread in) then pour in the batter and scatter over extra seeds for extra crunch and top with a banana slice, push in a bit.
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Bake for about 15 mins for mini muffins, 25 minutes for medium muffins and for loaf tin, about 60 minutes (insert a skewer in the middle which will come out clean when it’s baked). Sometimes I crank the heat up a little to 180C to get a golden top for the last 5/10 mins. Then let cool for 5-10 mins in their tray then turn onto a wire rack to cool for another 10 mins. I actually love banana muffins the most the day after! Store in fridge in this heat!

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