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Granola:

  • Flaxseeds, ground 10.0 g
  • Water, warm 30.0 ml
  • Rolled oats 100.0 g
  • Walnuts, roughly chopped 60.0 g
  • Cashew, roughly chopped 60.0 g
  • Pumpkin seeds 60.0 g
  • Sesame seeds 30.0 g
  • Fennel seeds 10.0 g
  • Olive oil 30.0 ml
  • Chilli flakes 1.0 g
  • Honey 15.0 g
  • Water from hummus can 80.0 ml

Tofu Hummus:

  • Firm tofu, drained 500.0 g
  • Tahini 150.0 g
  • Garlic, paste 5.0 g
  • Salt 5.0 g

Plate:

  • Herb mix (zaatar, thyme, parsley), deep-fried 50.0 g
  • Sweet paprika 5.0 g
  • Pomegranate molasses 50.0 g
  • Olive oil 50.0 ml
  1. Granola:

    • Preheat oven to 180°C.
    • Soak ground flaxseeds in warm water for 5 minutes.
    • Mix all ingredients together and spread on a baking tray.
    • Roast in the oven for 25 minutes at 180°C, stirring every 5 minutes until golden crisps.
    • Remove, cool down completely and store in an airtight container.
  2. Tofu Hummus:

    • In a food processor, blend strained tofu with the other ingredients.
    • Adjust seasoning with salt.
  3. Plate:

    • Spoon or spread the tofu hummus on a serving dish.
    • Garnish with savoury granola.
    • Top with deep-fried herbs and olive oil for garnish and pomegranate molasses.