National Vegetarian Week pt.II

It was my daughter's birthday yesterday so we had a sunny family picnic and I got to indulge in one of my favourite hobbies - cooking and trying out new recipe ideas! It was, of course, a vegetarian meal and I want to share with you four of the recipes I've been working on and that were very well received. Each recipe below serves between 4 and 8 people as part of a picnic/buffet.


Feta, Bulgur and Squash Gem Salad

• 1 Pack feta, crumbled
  
• 1 butternut squash, peeled, deseeded and cut into small chunks
• 200g (dry weight) bulgur, or you could use quinoa or couscous
• 2 Red peppers, deseeded and cut into large chunks
• 3tbsp rapeseed oil 
• 2 Handfuls dried cranberries
• 100g Toasted/dry-fried pumpkin seeds
• 1 small bunch each fresh mint and parsley leaves

1. Pre-heat the oven to Gas 7/220C/425F
2. Cook the bulgur according to pack instructions (this normally takes 30mins) and leave to cool
3. Boil the squash for 10 minutes before draining and placing onto an oven tray with the peppers and coating in the oil - cook for 30 minutes until the peppers are charred and the squash is golden and crisping
4. Remove the squash and peppers from the oven and place the peppers into a bowl of cold water immediately before peeling off their skins
5. Leave the squash and peppers to cool in the fridge whilst you mix together the bulgur, cranberries, seeds and herbs
6. Once the squash and peppers are cool, add them to the other ingredients and serve.

Orzo, Tomato and Herb Salad

• 200g (dry weight) Orzo pasta, boiled for 8 minutes and left to cool
• 2tbsp Extra virgin olive oil
• 2tbsp Red wine vinegar
• 1 Large punnet cherry tomatoes, halved
• Handful fresh dill, leaves removed
• 1 Pack fresh chives, chopped
• 2tbsp Capers

1. Mix the ingredients and voila! Ready to serve

Lemon and Garlic Hummus

• 1 1/2 Tins chickpeas, drained
• 3 Garlic cloves, lightly steam-fried in about 100ml water, not oil - don't let them brown
• Juice and zest of 1 lemon
• Salt and black pepper
• Extra water, depending on preferred consistency

1. Blitz the ingredients together, adding water as you go to achieve a smooth consistency
2. Season with salt and pepper to taste, and serve

Hot and Smoky Hummus

• 1 Tin butterbeans, drained
  
• 1/2 Tin chickpeas, drained
• 1 Garlic clove, lightly steam-fried as above
• Juice of 1/2 lemon
• 3tsp Smoked paprika
• 3tsp dried chilli flakes (depending on how hot you want the dip)
• Salt and pepper
• Extra water, depending on preferred consistency

1. Blitz the ingredients together, adding water as you go to achieve a smooth consistency
2. Season with salt and pepper to taste, and serve