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Serves 3 - 4

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Harissa Dry Spice Blend

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• 4 teaspoons cumin seed
• 4 teaspoons coriander seed
• 8 tablespoons dried chilli, chopped finely
• 4 teaspoons smoked paprika
• 2 teaspoons seas salt
• 1 teaspoon caraway seeds
• 1½ teaspoons garlic powder

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In a frying pan place the seeds and toast them till they become fragrant but be careful not to let them burn.

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Place all the seeds in a mortar and pestle or coffee grinder and blitz. Mix all the ingredients together and keep in sealed container.

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Tahini Sauce

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• 300 ml tahini paste

• 2 cloves garlic, roughly chopped

• Juice of 2 lemons

• Pinch of salt

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Pop all ingredients in a tall plastic container and add about 300 ml of warm water and blend with a stick blender until smooth and creamy.

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If too thick, add a little more water.

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Salad

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• 2 sweet potatoes
• half butternut squash
• 2 avocados
• 6 spring onions
• 150 grams of rocket (4 good handfuls)
• 2 tablespoons pumpkin seeds
• 1 tablespoon dried thyme
• 1 teaspoon sumac powder
• Pomegranate molasses

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Pre-heat the oven to 350F (180C).

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Slice the sweet potatoes into 2-inch rounds and the butternut squash into similar size slices.

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Place onto a baking tray and drizzle with 2 tablespoons of olive oil, sprinkle with the thyme and sumac.

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Bake for 1 hour or until tender and allow to cool.

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Serves 4

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Roasting the vegetables until they are caramelised will enrich the flavour of this delicious soup.

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• 2 medium sweet potatoes, washed and chopped
• Half a medium butternut squash, de-seeded and peeled
• 1 small bulb fennel, chopped
• 1 red pepper, de-seeded and chopped
• 1 red onion, chopped
• 3 garlic cloves, finely chopped
• 1 tablespoon cumin seeds
• 4 Tbsp of olive oil
• Handful coriander
• 1 tablespoon chopped root ginger
• 2 stalks of celery, chopped
• 1 Tbsp of garam masala
• 1 tsp of curry powder
• 1 tsp sea salt
• 600 ml of chicken or vegetable stock
• 200 ml coconut milk
• 1 teaspoon fresh lime zest
• Coriander for garnishing

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Pre-heat the oven to 350F (180C).Ìý

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Place all chopped vegetables except celery and ginger in a baking tray and drizzle with 2 tablespoons of olive oil. Sprinkle with cumin seeds and season with a little salt. Bake for 1 hour or until tender.

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Remove from oven and set aside to cool.

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Meanwhile, in a large saucepan, heat the remaining olive oil over a medium heat. Add the celery and ginger and fry, stirring often, for 5 minutes.

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Add garam masala and curry powder. Fry, stirring constantly with a wooden spoon, for 30 seconds. Remove the saucepan from the heat.

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Add stock and bring to the boil. Turn the heat down to medium-low and cover. Simmer for 15 minutes.

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Add the vegetables and coconut milk, and roughly blend to your preferred consistency with a stick blender.

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Simmer soup over a medium heat for 5 minutes, and serve with a sprinkle of lime zest and coriander leaves.Ìý

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• 2 ripe avocados
• 125 ml coconut cream
• 50 g raw cacao powder or organic cocoa powder
• 2 teaspoons rice malt syrup
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon

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Whizz everything in a food processor until completely smooth.

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Pop into small serving dishes – espresso cups are ideal, and put in the fridge to chill for around two hours.

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If desired decorate with edible glitter, desiccated coconut or fresh berries.