by NCIM Team | Mar 27, 2025 | Recipes
Warm Salad with Butternut Squash, Beetroot & Feta Ingredients 1 butternut squash (medium) 1 pack of precooked beetroots, no vinegar added (organic) Chili flakes Walnuts or seeds (½ teaspoon of pumpkin, and ½ teaspoon of sunflower seeds) A few springs of fresh...
by NCIM Team | Mar 27, 2025 | Recipes
Wholewheat Pasta with Broccoli, Sundried Tomatoes & Capers Serves 4 Ingredients 350g whole wheat pasta (penne or fusilli) 1 pack broccoli florets 2 garlic cloves, crushed 5-6 sun-dried tomatoes, chopped into small pieces ½ jar of capers, drained 1-2 anchovy...
by NCIM Team | Mar 27, 2025 | Recipes
Kachumber Salad (Pakistani chopped salad) Ingredients 2 tomatoes, deseeded, chopped finely 1 red onion, chopped finely 1/2 cucumber, deseeded, chopped finely 1-2 green chilli, deseeded, chopped finely 2 tbsp fresh pomegranate seeds 1/2 bunch coriander, chopped...
by NCIM Team | Mar 27, 2025 | Recipes
Roasted Cauliflower, Couscous, Sweet Potato, Chickpea & Pomegranate Salad Equipment Baking tray Bowel for mixing tahini dressing Bowl for Couscous Chopping board Ingredients ½ Cauliflower – broken up into small florets 2 medium sized sweet potatoes – chopped...
by NCIM Team | Mar 27, 2025 | Recipes
Vegan Chocolate Mousse Equipment Food processor Ingredients 300g silken tofu 2 tbsps of maple syrup 2 heaped teaspoons of raw cacao 2 heaped teaspoons of tahini 1/2 teaspoon of vanilla essence (optional) Method Blend all ingredients in a food processor. Store in...
