SWEET POTATO CRISPS

MIXED BEAN SALAD

BUTTERBEAN MASH

CHICKPEA CRACKERS

EZEKIEL BREAD

‘NACHOS’ AND DIPS

CAULIFLOWER RICE

COURGETTE PASTA

CAULIFLOWER MASHED POTATOES

CARROT RIBBON AND PESTO SALAD

Combine pesto and lemon juice in a large mixing bowl.
Using a vegetable peeler, shave the carrots into wide ribbons.
Toss carrot ribbons in the dressing, season if needed, and serve with the chopped nuts sprinkled over.