*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.
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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