Ingredients

• 2 x 400 g tin of chickpeas
• 3 small cloves of garlic, crushed
• 2 tablespoons tahini paste
• juice of 1 small lemon
• 6 tbsp extra virgin olive oil plus a little to serve
• 1 pickled beetroot, cut into chunks
• small handfull of mint leaves, chopped
• 1tsp ground sea salt
• paprika, to serve

Method

1. Drain chickpeas reserving the liquid
2. Rince the chickpeas under cold water, put a hand full to one side and place the rest into a food processor
3. Add the garlic, tahini, lemon juice, beetroot , 6tbsp of the chickpea liquid and most of the mint (keep a little back for presentation)
4. Turn on the food processor and slowly poor in the oil. (You may need to scrape down the sides during the process, yurn off the processor if you do)
5. Once the mixture is smooth poor into a serving dish
6. Place the reserved chickpeas on top and drizzle with a little olive oil
7. Sprinkle with a little paprika and scatter with the remaining mint
8. Serve with some toasted pitta or vegetable crudite

Ingredients

• 170gm medium egg noodles
• 2 cloves of garlic, crushed
• 2 tsp freshly grated ginger
• juice of half a lime
• 170gm Tinned crab meat
• 160gm cooked prawns
• 2 shallots, thinly sliced
• 3 spring onions, thinly sliced
• 210 gm tinned bean sprouts (or fresh if you have them)
• 1 handful coriander, chopped
• 1 small handful mint, chopped
• 2 red chillies, sliced (with or without seeds)
• 2 tbsp light soy sauce
• 1 tbsp vegetable oil

Method

1. Place noodles into a plastic tub and cover with boiling water and cover. Leave for 5 to 10 minutes till they are soft.
2. Heat the oil in a wok on a medium to high heat
3. Add the garlic, ginger, chillies and shallots and fry for a minute not allowing them to burn
4. Add the prawns, soy sauce and bean sprouts and fry for a further two mins tossing the ingredients frequently
5. Add the noodles, crab meat, two thirds of the spring onion and mint. Toss ingredients cooking for a further minute
6. Serve and garnish with the rest of the spring onions