Preheat the oven to 200˚C/180˚C fan/gas mark 6. Cover a baking tray in tin foil and brush olive oil all over the foil. Place 1 chopped head of caulifower and 10 peeled garlic cloves on the tray and place in the oven. Flip after 20 minutes and return to the oven. Remove the garlic 10 minutes later. Roast the cauliflower for an additional 15 minutes. Allow to cool. Place in a food processor with 15-16 oil-packed sun-dried tomatoes, 4 tbsp tahini, 4 tbsp olive oil, 4 tbsp lemon juice, ½ tsp cumin and some salt and black pepper. Whizz for about 4-5 minutes, stopping to scrape the sides occasionally, until the mixture forms a hummus texture. Place in a bowl and garnish with extra cumin and olive oil.
Roasted carrots with cumin and honey
Preheat the oven to 220˚C/200˚C fan/gas mark 7. Peel 6 carrots and chop into 5cm lengths. In a bowl, toss the carrots with 2 tsp olive oil and some salt and pepper. Roast for 20 minutes, flipping the carrots over halfway through. In a bowl, combine 1 tsp olive oil, 1 small handful of chopped parsley, the zest of 1 lemon, 1 tsp honey, ½ tsp chilli flakes, ¼ tsp cumin and some seasoning
When the carrots are ready, push them together in the centre of the baking tray and pour the honey mixture on top, stirring everything around to fully coat.
Serve immediately or at room temperature.
Spiced toasted almonds
Preheat the oven to 180˚C/160˚C fan/gas mark 4. In a bowl, combine 300g raw unsalted almonds with ½ tbsp ground cumin, ½ tsp chilli powder, ½ tsp dried coriander, ½ tsp salt, a pinch of cinnamon, a pinch of black pepper and 2½ tbsp olive oil. Toss to coat the almonds. Cover a baking tray with parchment paper or tin foil and spread the almonds in a single layer on top. Bake for 15 minutes or until toasted and fragrant and toasted. Remove from the oven and allow the almonds to cool before serving. Store in an airtight container.
Cumin citrus ‘slaw
In a blender, combine 4 tbsp lime juice, 4 tbsp orange juice, 1 tsp cumin, ¼ chilli powder, 2 chopped garlic cloves and 120ml olive oil. Process until smooth. Place 1 shredded head of green cabbage in a colander set over a bowl, sprinkle with salt and rest for 10 minutes. Add the cabbage to a large bowl and toss with 4 grated carrots and 1 very thinly sliced green chilli. Add the dressing, toss well to combine and season to taste. Refrigerate until needed, then garnish with freshly chopped coriander.
In a bowl, combine 2 tbsp cumin powder, 2 tsp salt, 1½ tsp garlic powder, 1 tsp cayenne powder and ½ tsp ground coriander. Set aside. Pat 450g chicken thighs dry with kitchen paper and trim any excess fat. Rub a generous amount of the spice mixture all over both sides of each thigh. Brush a large griddle pan with oil and place over a medium heat until a drop of water sizzles when you flick it in. Place the chicken thighs in the pan, and don't move them for 10 minutes.
Flip the thighs and cook for 6-10 more minutes, or until cooked throughout. Remove from the heat and season with the juice of 1 lime and a handful of fresh coriander. Rest for 5 minutes, then serve with rice.
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