for 4 person

Hummus

1 tin	chickpeas (440 g), rinsed, drained, set aside 60 g
1 dl	water
½ dl	olive oil
1	lime, all of the juice
3 tbsp	tahini (sesame paste)
1 tsp	Za'atar (spice mix)
¼ tsp	salt

Quinoa

1 tbsp	olive oil
300 g	quinoa
6 dl	water
½ tsp	salt
¼ tsp	Za'atar (spice mix)

Vegetables

1 tbsp	olive oil
¼ tsp	Za'atar (spice mix)
¼ tsp	salt
400 g	leaf spinach
200 g	frozen mange-tout
1 tsp	Za'atar (spice mix)
½ tsp	salt
1	organic lime, cut into wedges

How it's done

Hummus

Puree the chickpeas with the water, oil, lime juice and tahini, season.

Quinoa

Heat the oil in a pan, add the quinoa and cook briefly. Pour in the water, season, bring to the boil, cover and simmer over a low heat for approx. 15 mins. until just soft.

Vegetables

Heat the oil in a frying pan, season the chickpeas previously set aside, add to the pan, fry for approx. 5 mins., remove from the pan, set aside. Add a dash of oil, gradually add the spinach, allow to wilt. Add the mangetout, season, heat through. Serve the vegetables on top of the quinoa, add the hummus. Scatter the chickpeas on top, serve with lime.

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