Cocoa, prune & yogurt breakfast pots
Blitzed prunes layered with live yogurt, cocoa and toasted hazelnuts.
Roast aubergine on garlic dal
Whole roasted aubergine halves collapsing over garlicky red lentil dal with crispy onions.
Ingredients
Servings 2
Quantities scaled from the original (2 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Roast the oiled, cumin-dusted aubergine cut-side up at 200C fan for 35 minutes.
- Step 2
Simmer lentils, turmeric and stock 20 minutes.
- Step 3
Sizzle garlic and cumin seeds in the last oil; pour over the dal.
- Step 4
Aubergine on top; crispy onions, coriander, lime, chapatis.
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Nutrition per serving
| Calories | 470 kcal |
|---|---|
| Protein | 20g |
| Carbohydrates | 64g |
| – of which sugars | 10g |
| Fibre | 12g |
| Fat | 15g |
| – of which saturates | 1.8g |
| – of which omega-3 | 0.4g |
| Calcium | 110mg |
| Iron | 6.2mg |
| Salt | 0.6g |
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