Vegetarian Lunch Bowl

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Stuck for lunchtime meal ideas? Have no fear! This delicious, healthy, vegetarian meal will hit the spot. I like to say it’s ‘a hug in a bowl.’
Serves 4

For the Bread
300g plain flour
¼ tsp salt
¼ tsp ground cumin 
1 tsp baking powder
4 tbsp yogurt 
100ml water
Zatar spice for topping

For the Hummus
400g tinned chickpeas
2 tbsp tahini 
2 garlic cloves
2 sundried tomatoes
1 tbsp oil 
½ tsp salt 
2 tbsp water

For the Cauliflower Nuggets
500g cauliflower florets
oil of choice

For the Spice Mix
4 tbsp plain flour
½ tsp salt
½ garlic powder
½ tsp black pepper
½ tsp chilli powder
2 tbsp cornflour

For the Batter
100g plain flour
50g cornflour
½ tsp garlic salt
1 tbsp soya sauce
1 tbsp chilli sauce
2 tbsp water

For the Salad
1 cucumber, roughly chopped
lettuce leaves, washed, drained, and roughy chopped
mango, peeled and roughly chopped
lime juice

For the Bread
– Place all the dry ingredients for the bread in a bowl. Pour in the water a little at a time, while you mix with you hands and stop when you form a soft dough.

– Knead the dough for 30 seconds until smooth. Place it in the same bowl, cover, and let it rest for 10 minutes.

– Divide the dough into 4 even portions. Roll each portion in a little flour and use rolling pin to flatten into a disc. Sprinkle each disc with 1 tsp of Zatar spice mix.

– Heat a large flat pan. Add 1 disc at a time and cook for 3 minutes on each side. Once cooked, spread a generous amount of butter on top. 

For the Hummus
– Place all the ingredients for the hummus in a blender and blitz until smooth.

For the Cauliflower Nuggets
– Place the cauliflower florets in a pan, cover in water, and bring it to a boil. As soon as it comes to a boil, strain the cauliflower, and set it aside to completely cool.

– Place all the ingredients for the spice mix into a large bowl. Mix well.

– Place all the ingredients for the batter in a large bowl. Mix well.

– Add the cooled cauliflower to the spice mix and gently toss to thoroughly coat them.

– Heat 2 cups of oil in a large deep pan. Place the breadcrumbs in a bowl.

– Use your left hand to dip each floret into the batter, then use your right hand to place them in the breadcrumbs. Make sure they are thoroughly coated at each stage and place them onto a plate ready to fry.

– Add the florets to the hot oil in batches and cook for 5 minutes until golden. Place them on a kitchen roll lined plate to remove any excess oil.

For the Salad
– Place all the ingredients for the salad in a large bowl,top with a pinch of salt, squeeze of lime juice, and drizzle of olive oil. Mix well.

To Assemble
–  Add 1 large tbsp of hummus to each plate.

– Distribute the cauliflower and salad evenly between each plate.

– Cut the flatbreads into 4 pieces and add to each plate. 

Time to tuck in! 

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