Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

STEP 1

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Take out a saucepan and a large frying pan.

STEP 2

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Add the green shakshuka sauce and baby spinach into a blender, and blend until the sauce is smooth and vibrant green. Alternatively, you can use a mixing bowl and a stick blender for this process. We deliver the sauce and spinach separately for better flavour and colour.

If you don't have a blender, you can alternatively finely chop the baby spinach and stir into the sauce.

Add the sauce with spinach to your saucepan and place over a medium heat along with 200ml water (double the measurement for a four person portion size). Add the red lentils and bring to a boil. Simmer on low heat for 10-15 minutes or until the lentils are tender. Add a splash of waster if the sauce thickens too much to your taste or start to stick at the bottom.

STEP 3

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Once the lentils are cooked, add the garden peas and cook for a further 1-2 minutes. Season with salt and pepper to taste.

STEP 4

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Toast the dukkah by dry frying (without oil) in your frying pan over a medium heat for a few minutes, then set aside. Once everything else is ready, warm the flatbreads by dry frying for 1-2 minutes on each side until warm and lightly toasted. You can alternatively bake or grill them in the oven until warmed through.

STEP 5

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Remove the stone from the avocado and slice thinly. Pick the dill leaves off the stems.

STEP 6

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Divide the green shakshuka between serving bowls and top with some dollops of whipped cashew feta, sliced avocado, dill leaves and a sprinkle of the green shakshuka dukkah. Serve with a piece of warm flatbread each, and enjoy!