20 Plant Green Shakshuka With Garden Peas, Lentils, Whipped 'Feta', Avocado, Dukkah, Fresh Dill & Flatbread

Method

1. Take out a saucepan and a large frying pan.
2. 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.
3. Once the lentils are cooked, add the garden peas and cook for a further 1-2 minutes. Season with salt and pepper to taste.
4. 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.
5. Remove the stone from the avocado and slice thinly. Pick the dill leaves off the stems.
6. 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!

Highlighted = a make-ahead base; that's where it goes in.