Food Blog: 3 free recipes inside! 🌱

Your Memorial Day Weekend Menu

For all of our community members across the pond, we know it's Memorial Day weekend coming up! We wanted to share some summer recipes especially for you to enjoy over the weekend, whether you're getting together with friends and family, or simply using the occasion to enjoy some delicious food.

Our Creamy Bruschetta-Style Salad is a perfect choice as part of a cookout spread - serve it all up on a big platter for sharing - or as a fresh, summery starter. Follow up with Herby Garbanzo Bean Burgers, a delicious veggie option for any cookout celebrations, and our Chocolate & Raspberry Brownies make the perfect dessert.

THE SHARING PLATTER

Creamy Bruschetta-Style Salad

Creamy, crunchy, sweet and spicy, this speedy salad has it all. Sweet roasted tomatoes, crunchy sourdough, fresh basil and lima beans are layered onto a bed of creamy, garlicky yoghurt, a creative and delicious alternative to traditional bruschetta toasts.

SERVES: 4

TIME: 20 minutes

INGREDIENTS

2 thick slices sourdough bread, torn into chunks

18oz cherry tomatoes

1 x 15oz tin lima beans

1 tablespoon olive oil

¼ teaspoon dried red chilli flakes

1 small bunch basil, torn

6.5oz coconut yoghurt

2 cloves garlic, finely chopped

drizzle of balsamic vinegar

pinch of flaky sea salt

METHOD

1. Preheat oven to 475°F. Then mix the sourdough, tomatoes and lima beans with the olive oil, chilli flakes and a pinch of flaky sea salt. Wrap the garlic cloves in a square of tinfoil and place onto the tray. Tip onto a large flat baking tray. Bake for 15 minutes, tossing halfway through, until the tomatoes are soft and the bread is crispy. Remove from the oven and stir through the torn basil.

2. Once the tomatoes have roasted, take the garlic out of the foil and crush with a fork. In a bowl, mix the yoghurt and garlic with a pinch of salt. Then spoon onto a plate and top with the tomato mixture, once it's ready. Finish with a few extra sprigs of basil, a sprinkling of chilli flakes and a drizzle of balsamic vinegar.

THE VEGGIE MAIN

Herby Garbanzo Bean Burgers

These burgers are the best for a lunch or dinner in the sun. The flavour from the cilantro, sun-dried tomatoes and garbanzo beans is amazing and they taste delicious piled high with lettuce, red onion and sriracha sauce.

MAKES: 5 burgers

TIME: 40 minutes

INGREDIENTS

1 small red onion, peeled and finely diced

3 cloves garlic, roasted

1 x 15oz can garbanzo beans

5 tablespoons of gram flour

1 x 7oz jar sun-dried tomatoes

large handful of cilantro

drizzle of olive oil

pinch of sea salt

METHOD

1. Place the roasted garlic, drained garbanzo beans, gram flour, a large pinch of salt, all of the oil from the jar of sun-dried tomatoes and as many sun-dried tomatoes as you like (the more you add, the more of the sun-dried tomato flavour you will have in the burgers - we add just over half of them) into a powerful food processor and blitz until the mixture comes together to form a thick, slightly chunky mixture.

2. Add the cilantro and blitz a few times quickly until it breaks down into very small pieces and is evenly distributed throughout the mixture. Once mixed through, add the sliced red onion and mix through by hand.

3. Take two tablespoons of the mixture out at a time and shape into burger shaped patties using your hands. Once shaped, place onto a plate and continue until you have finished the mixture.

4. To cook the burgers, place a large pan over a medium-high heat and add a drizzle of olive oil. Once warm, add the burgers. Cook for 5 minutes on each side until cooked through and nicely charred on the outside. You can also finish these off in the oven for 5-10 more minutes at 350°F.

THE FRUITY DESSERT

Chocolate & Raspberry Brownies

Dense, squidgy and moreish, this fruity, chocolatey brownie is an irresistible treat. The creamy, coconut and raspberry frosting pairs perfectly with the fudgy brownie base — enjoy as a delicious dessert.

MAKES: 12 brownies

TIME: 50 minutes

INGREDIENTS

FOR THE BROWNIES

7oz 70% cocoa dark chocolate

7oz self-rising flour

3 tablespoons cacao powder

5oz coconut sugar

7.5 fl oz soya milk

2.5 fl oz vegetable/olive oil

pinch of sea salt

FOR THE FROSTING

17.5oz coconut yoghurt

2 tablespoons maple syrup

handful of raspberries, crushed

METHOD

1. Preheat oven to 400°F and line a 8″ loose-bottomed square tin with oil and baking parchment. Melt ½ of the chocolate, either in short bursts in the microwave, or in a heatproof bowl over a pan of simmering water, and then leave to cool slightly.

2. Put the self-rising flour, cacao powder, coconut sugar and pinch of salt in a bowl and mix. Pour in the melted chocolate, soya milk and oil, mixing until you have a smooth batter. Fold in the remaining chopped chocolate.

3. Tip the batter into the lined tin, level with the back of a spoon and bake for 20 minutes until set around the edges with a little wobble in the middle. Leave to cool completely in the tin before removing carefully.

4. To make the frosting, whisk the coconut yoghurt with an electric whisk for up to 5 minutes until thick enough to hold its shape. Fold through the crushed raspberries.

5. Spread the raspberry frosting over the brownie, top with some halved raspberries and cut into 12 squares.