*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Organic roasted hulled sesame seeds (100%). Produced in a factory that handles nuts, peanuts, soya, mustard, celery and fish.
30g panko breadcrumbs
Wheat flour (gluten), yeast, Salt
Allergens
Allergens highlighted by † (sulphites, gluten, soya, sesame)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6
Cut the red onions into wedges, leaving the skins on (this helps them cook quicker)
Deseed the red pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thick strips
Top, tail and chop the courgette[s] in half lengthways, then slice finely
2
Add the chopped vegetables to a baking tray a with the balsamic vinegar, a drizzle of olive oil and a pinch of salt and pepper
Give everything a good mix up and cook for 20-25 min
Once done, carefully cut the roots from the red onion and remove the skins– this is your balsamic roasted veg
3
Meanwhile, cut the red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely
Chop the coriander finely, including the stalks
Drain and rinse the lentils
Drain and rinse the chickpeas
4
Add 1/3 of the chickpeas (save the rest for later!)and all of the lentils to a wide-based pan or pot
Add the chopped chilli (can't handle the heat? Go easy!), chopped coriander, cumin seeds and panko breadcrumbs
Add the soy sauce, a pinch of pepper and the juice of 1/2 [1]lemon, then mash until smooth
Tip: If the mixture is a little dry, try adding a splash of water
5
Line a baking tray with tin foil
Divide the mixture into 6 [12] and form into small sausage shapes – these are your spicedkoftas
Add the spiced koftas to the baking tray and drizzle them with olive oil
Put the tray in the over for 12-15 min or until beginning to brown and crisp
6
Whilst everything is cooking, add the remaining chickpeas to a food processor with the tahini, remaining lemon juice, 4 tbsp [8 tbsp]olive oil and1 tbsp [2 tbsp]cold water
Season with a generous pinch of salt and pepper and blitz until smooth – this is your homemadehummus
Tip: Add a splash more cold water if you're hummus is looking a little dry!
7
Once the koftas are beginning to crisp, add the pittas to the other side of the tray (or a separate one!) and return it to the oven for 3-4 min or until warmed through
Once done, chop the warmed pittas into triangles
8
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