Roasted broccoli and crunchy chickpea salad with lemon and chilli marinated feta Roast broccoli salad with crispy chickpeas and feta

Hugely exciting news. Dum dum duuum, “We’ze Be Ballin” our girls basketball team finally won our first match on Tuesday!!! Hells yes…we played like hyperactive rockstars and there were plenty of crashing body slams and fighting off girls to get the ball, it’s just no fun without a bit of competitive violence on the court!

We have two weeks off for school holidays and then we have to play every team again, and hopefully now we have learned how to actually play we might not lose 20-60 to the other teams. I will be doing sneaky practising on the weekends and it’s a good excuse to watch shitty American B-Ball movies.

Anyhooo, here’s a really yummy wintery warm salad that we have been making stupid amounts in our house. Making crunchy chickpeas is new to me and my gosh they are yummy, you can eat them just as a salty snack too.  

continued… Roast broccoli salad with crispy chickpeas and feta Roast broccoli salad with crispy chickpeas and feta
Marinated feta
1 pack of feta into small cubes
50 ml of extra virgin olive oil
zest of 1 lemon
½ teaspoon of chilli flakes
Plenty of black pepper
1 garlic clove, minced
1 can cooked chickpeas 400g
1 teaspoon of ground coriander
sprinkle of salt
1 tbsp cooking oil of choice
2-3 cups of cubed pumpkin (roughly, just roast a big hunk)
1 small head of broccoli chopped into small florets 
1 tsp coriander seeds
2 tbsp cooking oil of choice
Lemon dressing
½ lemon juices
2 tbsp olive oil
1 tbsp yoghurt
pinch of salt and pepper
fresh coriander, just a small amount roughly chopped through

Firstly mix the oil in a jar with all the ingredients apart from the feta. Cube the feta up and then put it in the jar with the oil and very gently shake about so the marinade coats all the feta. You can now leave it out until needed or for best results keep it in the fridge for 2 days – a week. You will only need about half the feta, so you can keep the rest in the fridge for another salad day!

Preheat your oven to 180˚C. Rinse the chickpeas and dry them with some kitchen towel. On a baking tray mix the chickpeas with the ground coriander salt, and oil and bake in the oven for about 30-40 mis until they are crunchy.

Cut your pumpkin into small cubes and roast in the oven with some of the oil and all the coriander seeds. It will take roughy 45 mins depending on the size and oven temp but you just want it nice and golden.

Roast the kale and broccoli on a separate tray with the rest of the oil and some salt. It should take about 10-15 mins to get nice crispy.

When everything is cooked, combine in a big bowl, toss with half the feta, fresh coriander and drizzle the lemon dressing over the top.

Et Voila a super warm roasted salad!

Asian inspired beetroot soup with coconut milk and ginger Beetroot soup

During the last month I have started what I have wanted to do for ages…a Supper Club!! It has been so much fun and mainly a little disorganised getting the dinners going. Apparently most people start doing small clubs and invite 5-8 people but we went full throttle and started with 15 people and then went up to 20…which is quite a lot of people to fit into your living room!! There was a lot of last minute getting guests to bring forks and extra chairs but we nailed it and had such a funny time. On Friday I set up the party in my boyfriends office which is very funky, lots of pallets around the place and funny lampshades. I wanted to make this one a really pretty dinner so I headed out to the park and picked loads of foliage to decorate, as well as a million more jars to add to my massively growing collection and of course twinkly lights!

The party was a huge success and I was slightly worried as when I was delivering my Moroccan style feast I realised that the entire main course was vegan not just vegetarian totally by accident. It turns out Kiwi men are not so keen on not having meat in their meals so I quickly nipped out to get some feta to go on the beetroot salad as a disguise. We set up a nice little pretend fire on the tv to cosy it up and I managed to not set fire to the place with all the tea lights I hid about the place horaaaay! I was also hugely excited because town is now busy as people arrive for the winter so there was an opening party that we hit up after. There was loads of fun dancy hip hop playing so I didn’t leave the dance floor until I was dragged out at 2am with a cap on backwards throwing all kinds of gansta moves out of the bag.

Here is a recipe for a damn tasty asian inspired beetroot soup, because red soup is sexy, and because beetroot was on special at the supermarket and my bank account is diminishing from buying too many nuts in the most expensive town on the planet! beetroot soup beetroot soup

Makes 4 bowls
1 tbsp coconut oil
2 onions, chopped roughly
4 cloves of garlic, sliced
1 small stick of celery, roughly chopped
½ cup of roughly chopped ginger
1 stalk of lemongrass
1 tsp turmeric
1 tsp coriander seeds
3 cups raw, peeled beetroot, chopped into 3 cm chunks
1 cup coconut cream
2 lime leaves
¾ tsp sea salt
1 tbsp fish sauce
1 tbsp agave (optional if the beetroot tastes bitter)

Get a big heavy pot and on a medium heat add the onion to soften for around 10 mins.

To prepare the lemongrass, chop off the bulb at the end and peel back the outer leaves until you are left with the soft yellow bit in the centre. Slice it up and add it too the pan with the garlic, ginger, spices and cook off for about 3 mins until it smells fragrant.

Add roughly 3 cups of water and leave to simmer for 5 minutes to create a flavoured stock. Chuck in the coconut cream, beetroot and salt and let the pot simmer until the beetroot is soft and cooked….around 20-30 mins.

Stir in the fish sauce, agave and add some cracked pepper. Blend in a high speed blender like a Vitamix for the smoothest results. Serve along with some toasted seeds and if you fancy a dollop of fresh natural yoghurt! Beetroot soup

Photos Jase Hancox CoLab Creative

Chocolate and beetroot cupcakes with avocado and chocolate frosting Vegan chocolate and beetroot cupcakes

Exciting news!! On Thursday I did my first recipe post for Junior’s design blog, a very trendy kids blog which my friend Julia launched recently alongside her other home blog Studio Home which has a huuuge following, and so many hugely inspiring creatives from down under. I’m going to be posting recipes weekly for fun healthy food that hopefully kids love, I am already crazy excited at the prospect of eating fun, colourful, kids party food, let alone getting to shoot with these cool army men! I will be starting a kids section to the blog but for now head on over to Junior’s to check them out

Also exciting…I had probably one of my finest moments on the Basketball court on Tuesday. We played the best team that wins every year and has ex New Zealand players apparently so there was not much hope….but we all played awesome and even though we lost about 20-60 we were looking good! Anyway my moment of glory was when I caught the ball just as the final buzzer was about to go, shot just in time from pretty far away and scored a 3 pointer!!! It was magnificent, I felt like I was in some sort of basketball movie.

Here is the recipe I did for Junior’s for some seriously good looking and delicious chocolate cupcakes that are,  shock horror…healthy! They are perfect for kids and grown ups, you honestly can’t pick out that the icing is made of avocado or that there is even beetroot in the cake., I know this because I taste tested 3 people and none of them had a scooby! The avocado icing is also flipping incredible! Vegan chocolate and beetroot cupcakes Vegan chocolate and beetroot cupcakes

makes 1 cake or 36 mini cupcakes

Cake mix
⅓ cup coconut oil
¾ cup honey or agave
1 cup almond milk
1 tsp apple cider vinegar
1 ½ cup spelt flour
2 tsp baking powder
1 tsp cinnamon
¾ cup cocoa powder
2 cups finely grated beetroot
½ tsp vanilla
2 very ripe avocados
½ cup dark chocolate, melted
2 tbsp coconut oil, melted
2 heaped tbsp cacao powder
½ cup agave or honey
Drop of vanilla essence

Preheat your oven to 180˚C.

Grease your cupcake tin or fill with cupcake cases. I use the mini silicone trays and grease them with a little sunflower oil and sprinkle with either cocoa powder or desiccated coconut.

On a low heat melt the coconut oil and honey in a small pan. When its all melted add the almond milk and apple cider vinegar.

Put all the dry ingredients in a big bowl, mix it about and then sieve into the wet ingredients. Stir it until smooth then add the beetroot

Thats the mix done!

Now just spoon it about ⅔ rd’s full into the cupcake tins.

Bake in the oven for 10-15 mins, they will have risen and should be springy to touch. To test you can poke with a skewer and check it comes out clean

Leave to cool and get started on the icing

Melt the coconut oil and dark chocolate in the microwave until its runny.

Spoon the flesh out of the avocado into a blender along with all the other ingredients until super smooth. Then scrape it all out into a bowl and chill in the fridge for the minimum of half an hour.

To ice use a piping bag, if you have a fancy nozzle that will make them look great! Shake over some colourful sprinkles and party away! Vegan chocolate and beetroot cupcakesPhotos Jase Hancox Co Lab

Prawn and chive dumplings with kaffir lime prawn and chive dumpling

A good start to the week, last night we had our third “We Be Ballin” basketball match and we didn’t lose nearly as badly as last week, and wait for it…..the score was 22-40 which was a ginormous improvement from the last score 4-60!! We managed to snatch a 17 year old to play on our team this week since we were playing the high school team…damn those hyper, fit, pre drinking youths!

At the weekend I went to the most delicious and super hip restaurant in Arrowtown called Chop Shop. It was easily the coolest place I have been here yet and the most delicious food ever! The town is cute too, it’s an old gold mining town and looks a bit like it’s out of the Wild West. I had an insanely good burrito with eggs and thai tempura prawns and Jase had a big plate of yummy looking dumplings which made me a total jealous pants. I lasted a whole day before I had to go in search for won ton wrappers to make my own. Boy oh boy dumplings are the best and they actually took a whole 20 mins to make. We should really just have dumplings all the time now since I bought a pack of wrappers that will last us most of the year.

continued… prawn and chive dumpling prawn and chive dumpling

Makes 8-10 dumplings ( enough for 2-3 people as a starter)

1 ½ cups of raw whole prawns, roughly chopped
⅓ cup water chestnuts
1 tsp grated ginger
½ tsp minced garlic
1 lime leaf shredded
1 tbsp finely chopped chives
1 tsp sesame oil
1 pinch chilli flakes
big pinch salt and pepper
won ton wrappers ( I used square)
Dipping sauce
3 tbsp tamari or soy sauce
1 tbsp sesame oil
2 tbsp rice wine vinegar
½ tsp finely chopped chilli, or sriracha
In a blender (small bowl of a magimix or vitamix) add all the ingredients for the dumplings. 

Pulse the mix until it is all chopped pretty fine but still has a rough texture. You will probably need to poke it around a bit so it all gets chopped.

Put a pan of water on to boil with a pinch of salt, a big one if you are cooking them all at once.

To make the dipping sauce mix all the ingredients together with a fork, if your like me and you like spice just add chilli as you like.

Lay out a won ton wrapper and fill a small bowl with water. Using your finger wet all sides of the won ton wrapper

I have tried to describe how I shaped mine below but I most likely make no sense. The best thing to do is google a little video.

I just put a teaspoon of the mix in the middle and bring all the corners together at the top and pinch all the sides together making sure there is no air in the middle and that there are no gaps, otherwise water will seep in.

To cook, boil them in simmering water for 4-5 minutes until the prawns are cooked, I did 4 mins and they were perfect. If you have a steamer then cook them the tradional way but for more like 10 mins, again a video online will show you how.

Serve them on a sharing plate with the sauce drizzled over.

Photos Jase Hancox CoLab Creative 

Banana and chocolate granola bars with brazil nuts and dates granola bar

Last weekend we attempted to hike to the top of Mount Roy, a mountain just outside Wanaka which loads of people climb. It was a beautiful sunny day and we plodded along up the zig zag trail to the top, playing ridiculous games…I don’t know if you know this one but we call it shag, marry, push of a cliff, then we proceed to think of three people and then make the victim choose which one they will shag, marry or push off a cliff. It’s kind of hilarious, especially when you pick really old people. So we played that for 2 hours and then realised that we were not even close to the top and we didn’t take any snacks and had a team of “hangry” hikers (a mix of hungry and angry)

We managed to get to the ridge before the top and take some pretty pictures, then some old dude in very tight hot pants told me that we were already higher than Ben Nevis which is the highest point in the UK, so I thought…job done, I have already conquered enough and we can go home because we still have a long walk down and no one likes an over achiever.

My point to that story relating to these granola bars is that if I was clever and had taken a granola bar then I would for sure have made it to the top! So make these bars and go on epic mountain climbing adventures and play my stupid game and giggle. granola bar granola bar

Makes a tray

2 tbsp chia seeds soaked in 4 tbsp water
2 cups rolled oats
½ cup buckwheat groats
1½ cup chopped nuts, brazil, walnuts, almonds, pecans…whatever you fancy or a mix
¼ cup coconut oil, melted
¼ cup honey, agave or maple syrup
60g dates
1 tsp cinnamon
2 ripe bananas
¼ cup cacao powder or organic cocoa
1 cup coconut chips or desiccated coconut

Preheat the oven to 180˚C. Mix the chia seeds with the water and stir.

In a bowl mix the nuts with the oats, buckwheat and melted coconut oil.

Toast on a baking tray for about 20-30 mins stirring occasionally until they are a bit crispy and golden…a bit like granola.

Using a blender mix the bananas, cinnamon, dates and cocoa together until smooth.

When the granola is toasted mix all the ingredients together in a bowl with the soaked chia and press into a baking tray lined with baking paper.

Bake in the oven for about 20-40 mins…all ovens are different so it’s best to just check every 5 mins after its been 20. You want the bars to be golden all over. Leave aside to cool before slicing into hunky hiker bars.

Store in an airtight container or wrap up and freeze in a ziplock.

All photos by Camilla Rutherford

Kale, carrot and beetroot salad with avocado and asian dressing Asian kale salad

This week has been a busy and hilarious one. I have been helping out some friends paint their new office which meant being high off paint fumes for most of the week and on Tuesday our basketball team “We B-Ballin” had our first match. As you can probably tell from the ridiculous name of our team we are maybe not the best players in the world. It was my first ever time playing basketball, we played Netball loads at school so figured it must be similar…it turns out the rules arn’t but we all ran around like crazy people and had a laugh. My friend Anna spent most of the game wrestling the opposition on the floor, at some moments it looked like she was spooning them until I saw her claws dug into the other girl….Yup it was pretty violent, one of our girls got a bleeding lip and a gash to the arm and most of us spent a good amount of time with our butts on the floor. The final score was something stupid like 4-60 so we were thrashed pretty badly, but I was super proud of shooting the first very fluky hoop from pretty far away.

continued… Asian kale salad

On Thursday I headed to Camilla’s wee little farm cottage (my friend that got married a couple of months ago and helped kidnap me to NZ) We did lots of cooking and I forced her to take photos since shes an uber, crazy awesome photographer, and their cottage is so freaking cute and countrysidey so we ate all day and made yummy cakes and salads and had a good gossip. They have a pretty jealous making veggie patch but since they had just got back from their month long honeymoon the veggies had gone a bit crazy. I pulled out, sorry wait no I didn’t becasue I wasn’t strong enough…Ahem, I dug out the most enormous carrot about the size of my arm and beetroots the size of my head! And I must say that her kale is the tenderest kale I have ever tasted..well done Camilla! Flossie Asian kale salad

Serves 2

1 spring onion, sliced
1 cup grated carrot
1 cup grated beetroot
2 big handfuls kale, torn into bite sized pieces
1/2 avocado
1/4 cup raw peanuts, roughly chopped
2 tbsp sesame seeds
2 tbsp tamari or soy
Asian dressing
1/2 red chilli, finely chopped
1 tbsp minced ginger, I grate mine on a microplane or chop it fine
1 lime zested and juiced
2 tbsp peanut oil
2 tbsp sesame oil
1 tbsp tamari or soy sauce
1 tbsp honey
salt and pepper

To make the dressing mix all the ingredients together in a small bowl with a fork so it all joins together. Season at the end and leave to infuse while you make the salad

Toast the peanuts in a heavy bottomed pan over medium heat until they are golden and crunchy, then add the sesame seeds until they are golden too. Take off the heat and add the soy and mix around, it should get absorbed super quick. Leave to cool.

Mix the carrot, beetroot, kale, avocado and  spring onion together in a bowl and then pour over the dressing and mix it all up.

Serve with the nuts sprinkled over the top!

If you want to bulk the salad up a bit add some brown rice or roasted sweet potato.

Bon Appetit! Asian kale saladPretty photos by Camilla Rutherford 

Raw Bounty bar


Wowzers….I can honestly say these are the most silky smooth, sexy, chocolate coated, creamy coconutty, delicious things on the planet! You need to make them right now!!

I first tried them at Vudu cafe in Queenstown and thought I had been swept off to a tropical island with monkeys in palm trees and turquoise sea. Wow I am obviously missing the sun a lot! We have an inversion layer covering Wanaka at the moment and it is depressing and grey and apparently it hangs around for weeks, downside to dreamland.

This recipe is from Mondays a new cafe in Aukland started by two health food bloggers. I cannot wait to visit and try all their riduculously good looking food now that I’ve had an amazing taster! 



Makes 20 small bars

Coconut filling
2 cups desicated coconut
1 cup coconut cream
2 tbsp agave
3 tbsp coconut oil
pinch sea salt
Raw chocolate
1 cup coconut oil
1/2 cup raw cacao powder
2 tbsp agave
pinch sea salt
Melt the coconut oil and cream in a saucepan with the agave until it is all smooth.
Mix in with the desicated coconut
Press into a small lined baking tin, preferably with square sides so that it is about and inch high. Stick in the fridge to set for half an hour then cut into mini bars and transfer to the freezer.
To make the chocolate coating, melt the coconut oil in a bain marie with the agave and when its all melted stir in the chocolate and a pinch of salt. Levae to cool for about 5 mins off the heat.
Take the coconut filling and dip it in the chocolate sauce, because of the cold it will start to set very quickly. When coated put the bars onto a baking paper lined tray and set in teh fridge for 5 mins, then add another layer of chocolate.
Sprinkle a little coconut over the top before they set to make it stick.
Store in the fridge and enjoy your little bars of tropical heaven! 
Photos Jase Hancox CoLab Creative 

Frittata with roasted pumpkin, feta, beetroot and rosemary with roasted red pepper salsa


Pretty much all my cooking at the moment is orientated around the pumpkin, something I didn’t realise  when I moved to Wanaka is that food is crazy crazy expensive, apparently a red pepper (capsicum) gets to $6 in the middle of winter! A whole pumpkin is $3-4 so I am  most likely going to start looking a little orange with the amount of soup and pumpkin salads I am eating, thank god it’s soooo delicious and versatile might I add!

Frittata is one of my new go-to recipes since it’s high in protein, super healthy and an amazing way to use up whatever is in your fridge. It is also a great lunch because you can just wrap it up and it’s easy to eat. Here is a vague recipe, just the basic ingredients really as you can make it up with whatever you fancy. Serve it alongside my dip-a-licious roasted red pepper salsa and you could even toast up your seeds to use up every last bit.


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serves 4-6

8-12 eggs depending on size
1 small pumpkin, peeled, cubed
1 big beetroot, peeled and cubed
1 handful broccoli florets
½ a packet on feta, roughly 100g
2 sprigs rosemary
½ tsp cayenne pepper

Preheat your oven to 180˚C and roast the pumpkin and beetroot in a baking tray with some olive oil, salt and pepper for around 50 mins until cooked through.

Blanch the broccoli for 2 mins and then rinse under cold water, set aside

Cube the feta

Roughly chop the rosemary

Whisk the eggs with plenty of salt and pepper, the rosemary and cayenne.

Add all the veg to the egg mix and pour into a lined cake tin.

Bake in the oven for about 20 minutes until it’s firm to touch

Serve warm



This salsa is inspired by romesco which is one of my favourite sauces and also one of my favourite accompaniments to any meal, and a great dip to have in the fridge to flavour up all kinds of things. Amazing mixed into a quinoa salad.

Serves 4-6

2 red peppers, chopped into rough chunks
1 red onion, peeled and quartered
4 big cloves of garlic, unpeeled
1 mild red chilli, left whole
¼ cup of almonds
¼ cup extra virgin olive oil
1 tbsp balsamic or red wine vinegar
small handful of fresh basil leaves
sea salt and pepper

Preheat the oven to 180˚ roast the peppers, onion, chilli and garlic with a little olive oil for about 30 mins until starting to caramelise

After 20 mins add the almonds to the pan to roast too

When everything is cooked, leave to cool

Squeeze the garlic out of its skin, de seed the chilli and pulse all the ingredients together in a mixer with the balsamic, olive oil, basil and seasoning. You want to keep it with some texture so don’t over mix.

Give it a taste and check seasoning, you can always add more herbs, balsamic to taste

Serve in a bowl alongside your funky frittata!

Photos Jase Hancox CoLab Creative 

Raw peanut butter and banana cups with salted chocolate


Over the weekend it has been one big mega rain storm with howling winds. So we got a gang together and played our first game of lawn bowls, a very mature game where you roll balls (a bit like curling without the broom) and try and get it closest to the jack. It requires a fair bit of concentration and a steady lunge as well as motivation from your skip who is a team member at the other end cheering you on!. My friend Anna and I took the prize for the two best shots of the match, no talent involved just pure fluke and then proceeded to bowl the rest into the gutter. Next weekend I might have to take a little tray of finger sandwiches, biscuits and some tea, because it would be rude not too!



This morning I woke up to a a lot of excited whoops from the other side of the bed about the first snow that had fallen overnight. And low and beyond I opened the curtains and there was a big white blanket covering Wanaka which is apparently not that common, so we lit the fire, had a steaming bowl of hot cinnamon porridge and then danced on the sofa. It turns out all my living in snowy places still has not taught me to wear sturdy shoes in the snow and I wiped out big time…twice, just trying to navigate my way down the drive, then sat in the snow giggling A LOT, while surrounded by my exploded box of raw chocolates and a wet hiney.

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These little treats are inspired by these awesome similar ones that I ate in Soul Foods…my new Wanaka spiritual home, full of organicness, juices and raw galore. I managed to wangle a vague recipe out of the owner so heres my first delicious attempt.

Makes 24 mini bites

1 cup peanut butter
1/4 cup sliced banana
1/4 cup medjool dates
1/2 cup buckwheat groats
1/2 cup desiccated coconut
2 tbsp raw honey
1/2 cup coconut oil
3 tbsp cacao butter
3/4 cup cacao powder
Crunchy sea salt

Get out your mixer and using the blade whizz up the banana and dates so they are smooth

Add the buckwheat and pulse until the groats have broken up a bit.

Add the rest of the ingredients and mix until it all comes together

Press the mix down into either cupcake trays or a square dish that will fit all the mix in snuggly and stick it in the fridge.

Make yourself a bain marie, no naughty water touching the glass bowl on top

Add your coconut oil, cacao butter and honey to the bowl and let it all melt

Once melted stir in the cacao powder and stir in a pinch on salt, when smooth spoon it onto the top of your peanut mix

Sprinkle on a bit of crunchy sea salt and some coconut flakes.

Chill in the fridge for an hour until the chocolate has set

Snack away, and share them with your friends wahoooo

Photos Jase Hancox CoLab Creative 

Huevos Rancheros

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I have been settling in nicely in Wanaka…many a friend date and some actual new friends which is always good! I think my boyfriend Jase is getting more relaxed now he doesn’t have to constantly babysit me.

We just moved into our new house which is amazing, for the first time ever I have a walk in wardrobe, an en suite and the bath has jets in it, I feel like I have made it! Now just need to find some work to pay for a it, did I also mention that it also has views of the lake…living the dream.


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I have been having a funny time converting Jase to healthy eating. His entire family has all kinds of celiac and dairy intolerances and he has been in denial so it’s been kind of fun changing his diet and getting rid of the gluten to see how he feels. There have been a good few strops along the way but although he hated telling me the other day…it is working and he feels much better. Winner! Now I just need to find a good gluten free bread recipe so he can have cheese toasties which are apparently very important in his life.

The last week I have been playing around with Sunday brunch ideas and my recent obsession with eggs led me to make a version of Huevos Rancheros, it really is just a version because I didn’t actually know what went into it at all so made up the whole thing with a mexican theme, and apparently I am missing tortillas but thats fine because we are gluten free..phew!IMGL4504IMGL4607-1

Serves 4

1 tbsp coconut oil
1 red onion, finely sliced
2 cloves garlic finely chopped
1 tsp ground cumin
1 tsp paprika
1/2 tsp cayenne pepper
1 tin plum tomatoes 400g, whizzed up till smooth
1 small red pepper, chopped
2 handfuls of kale leaves, or spinach
1 corn on the cob, or a small tin of sweet corn
1 tin kidney beans
75g feta
4  free range eggs
1 avocado

1/2 lime juiced

1/2 chilli finely chopped
chopped coriander

Preheat your oven to 180˚C and boil the kettle. Peel off the leaves from around the corn cob and chop it into 3 chunks. Simmer in a pan of water with some salt for about 10 mins until its soft enough to slice off the corn.

While the corn is boiling put a big heavy frying pan on a medium heat. Melt the coconut oil in the pan and add the onions. Soften them up nicely and let them brown a bit, when starting to colour chuck in the spices and the garlic and stir so they don’t catch. Leave the spices and garlic to cook off a bit for 2-3 minutes, then add the whizzed up plum tomatoes and the peppers. Add a bit of seasoning and leave to simmer for 10-15 mins. The tomato sauce will lose quite a bit of water while is cooks so I filled the empty tinned tomato tin half up with water and kept adding it to keep it saucy.

Add the kidney beans to the sauce along with the kale or spinach and simmer for about 5 mins until its all bubbly and hot, then add the corn kernels and check seasoning.

Pour the mix into an oven dish and sprinkle the feta over the top. With a spoon make 4 dips in the mix to crack the eggs into. Sprinkle on a bit of salt and pepper onto the eggs and bake in the oven for about 10-15 mins until the eggs are cooked but the yolk is still runny. I just check lots so I don’t over cook them, they will carry on cooking a bit once out so best to be a bit under if you like your yolk runny.

While the beans are in the oven make the avocado salsa, just chop the avocado up into a bowl, add the chilli, coriander, lime juice and sliced spring onion and stir away. Avocado needs quite a bit of salt so season it up and give a good crunch of black pepper. If you have any tomatoes lying around chuck them into the salsa too.

When the eggs are ready, sprinkle a bit of paprika over and serve alongside the salsa.

Provecho! “Mexican version of Bon Appetit”IMGL4484-2

Photos Jase Hancox CoLab Creative