Join in weekly during lockdown for a 30-minute cook-along cooking class with Chef Lisa Davies.
Classes are live on Facebook or you can pre-register for Zoom webinar.
On the menu, this week is Roast Cauliflower with tahini dressing.
What you will need:
Ingredients - for two
1 cauliflower, broken into very small florets and stem chopped into 1cm pieces
1 red onion peeled and sliced
1 red or green chilli
Pinch of cayenne pepper
1 tin chickpeas, drained and rinsed - optional
Drizzle of honey
Generous glug of rapeseed or olive oil
1/2 teaspoon of smoked paprika
Pinch of cayenne pepper or chilli powder
Mixed greens or arugula for the salad
For the dressing
3 tbsp tahini
200ml natural yoghurt
Juice of 1/2 lemon
Zest from 1/2 lemon
Olive oil
To serve
2 tbsp toasted pumpkin or sunflower seeds or sesame seeds
Coriander or mint