Roasted garlic, lemon, chickpea and kale salad

Serves 4 as small starter or side dish

1 can chickpeas
1 bunch kale
1 Lemon
2 cloves garlic (1 clove if you don't love garlic, wtf!)
1 handful parsley

Olive oil, salt pepper

Easy, quick, delicious

1) Drain chickpeas from can and dry with paper towel, put in large bowl
2) Garlic either roasted in olive oil in the oven for best flavour and then chopped finely or simply raw (if raw, without the germ in the middle of the garlic, !! important) put in bowl
3) Remove kale leaves from the branches, cut finely and mix in large bowl with chickpeas
4) Chop parsley finely and whack it in the bowl
5) Juice of 1 lemon in the bowl, salt and pepper and olive oil
6) Grate some parmesan and mix it in the bowl

Presto, serve with fresh topping of parmesan

(If you want vegan, use vegan parmesan but it will never, ever be the same....)

Peewok's Roasted Cauliflower and Red Cabbage with Garlic Peanut Sauce

Serves 2

Ingredients

Main :

1 Head of Cauliflower
1/4 of a Red Cabbage

Sauce:
2 Big Cloves Garlic
6 Tbsp Peanut Butter
7 Tbsp Hot Water
1/2 Tsp chilli flakes


**
Olive Oil, Salt, pepper



Preparation
* Preheat oven to 180 deg
1) Cut cabbage into 1cm wide strips and cauliflower into small florets
2) Place on baking tray and drizzle with plenty of olive oil and salt and pepper, mix well
3) Place baking tray in oven for 15 minutes
4) Whilst it is baking, mix 7Tbsp hot water with 6 Tbsp of Peanut butter and 1/2 teaspoon of chilli flakes, season with salt and pepper
5) Mix the sauce with a fork until smooth
6) After the 15 minutes in the oven, mix around the cauliflower and cabbage and put the two garlic cloves coated in olive oil on the tray then return to oven
7) Cook for another 15 minutes until golden
8) In the meantime, heat water and cook your favourite rice (Wild rice mix goes well)
9) When cauliflower slightly golden and cooked take out
10) Remove roasted garlic, crush and mix into sauce
11) Serve on bed of rice then cauliflower cabbage mix and sauce on top

Voila, simple and good!

Goes well with a simple salad on the side.