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Harissa lemon cauliflower and chickpea with mixed salad, harissa yogurt dip and naan
Step 1: chickpea Cauliflower
Add a little oil to the frying pan and place over medium to high heat.
Cook chickpea cauliflower and stir continuously for 1 minute.
Then add a little water to cover the bottom of the pan and cover with lid, cook until cauliflower is soft to your liking.
Take out of the pan and let it rest.
Step 2: Salad
Season with a pinch of salt and drizzle with a little olive oil.
Step 3: Naan
Place Naan on a plate and cover them with cling film. Heat up in microwave for 30 to 40 seconds.