VEGESEED STICKS
SERVES 4
Preheatovento220°C.Line2 oventrayswith
bakingpaper.Whisk3 eggsina shallowdish;
seasonwithpepper.Combine2 cupsfinely
gratedparmesanand2 Tbspchiaseedson
a largeplate.Trimendsfrom 20 asparagus
spears.Cut4 smallcourgetteslengthwaysinto
quarters.Dipasparagusandcourgetteinto
eggmixturethencoatincheesemixture.Place
vegetables,spacedslightlyapart,ontrays.
Roastfor 15 minutes,swappingthetraysover
halfwaythrough,oruntilcheeseis darkgolden
andvegetablesaretender.Serve immediately
sprinkled with salt flakes.
3 4
These seedy snacks are a nutritious
way to satisfy hunger pangs
SEEDEDFLATBREADS
SERVES 4Preheatovento190°C.Cutaroundtheedgeof
3 x 20cmpitabreads;separatehalves.Whisk
⅓cupGreek-styleyoghurtand⅓cupextra
virginoliveoilina smallbowl(don’tworry
if mixturelooksseparated).Combine2 Tbsp
crushedroastedhazelnuts,2 tspeachnigella
seedsandsesameseeds,1 tspeachcumin
seeds,crushedcorianderseedsandflakedsalt
ina smallbowl.Dividepitahalvesbetween
3 oventrays(orbakeinbatches),brushwith
yoghurtmixturerightuptotheedge;scatter
withseedmix.Bakefor8 minutesoruntil
golden. Cool. Serve with hummus.•yhg| 151F