Spice Level: not hot
This Levantine salad comes from frying or toasting bread alongside various vegetables and herbs. Bright, crunchy and colourful especially with our incorporation of beet hummus.
Dollap and swoosh beet hummus on the bottom of your plate. Toss your greens and vegetables altogether with dressing and plate on top of hummus. Sprinkle with crispy sangaki bread and enjoy!
This baked dish is rich in vitamins (A, C, K) and iron. Fibre dense chickpeas are 65-75% insoluble fibre, providing significant support to large intestine health and the superfood quinoa is rich in protein, fibre, omega-3 fats, minerals, and phytonutrients. The recipe has added parsley, a superpowered aromatic herb that fights bacteria, parasites and fungus. This herb is packed full of vitamins and minerals.
Vitamin A: This dish supports the immune and inflammatory functions throughout the digestive tract. Carrots, kale, and parsley are excellent sources of vitamin A.
Vitamin C: Vitamin C helps prevent damage to cells and helps absorb iron in the intestine. Kale and mixed greens are excellent sources of Vitamin C.
Vitamin K: Key to helping regulate the body’s inflammatory process. Kale is the top source of vitamin K.
Iron: Eating foods rich in iron such as chickpeas and sesame seeds will help support transportation of vital oxygen throughout the body.