National Vegetarian Week recipes from Tracklements

by Chef Foode - Thursday May 14, 2020 12:05 pm

It's National Vegetarian Week this week (11 - 17 May 2020) and Tracklements has created two delicious new vegetarian recipes

Falafel Pitta With Tracklements Green Tomato Chutney

mcith_Tracklements_GreenTomatoChutney-VeMade in minutes, this is a quintessential and beloved Middle Eastern snack; warm pitta bread, stuffed with crispy hot falafels, fresh salad and smothered in hummus and rich, aromatic Green Tomato Chutney. 

Super satisfying and full of goodness, it’s the perfect lunchtime nibble for the whole family. Once bitten, you’ll be smitten!

Ingredients:

6 falafel

2 pittas

2 tbsp hummus

4 tbsp Tracklements Green Tomato Chutney

1 tomato, sliced

6 slices of cucumber

handful shredded iceberg lettuce

squeeze of lemon

small handful of coriander

Method:

§  Cook the falafel as per the instructions on the packet

§  Toast the pittas and cut open to create a pocket

§  Spread the hummus on one side and the Tracklements Green Tomato Chutney on the other

§  Drop in the falafels and flatten them slightly with a fork

§  Add the slices of fresh tomato, cucumber and lettuce

§  Finish off with a squeeze of lemon (or lime!) and the coriander

Asparagus, New Potato And Radish Salad With Tracklements Strong Horseradish Cream

mcith_Tracklements_StrongHorseradish-Asp

The potato salad gets a makeover for the Summer with the addition of vitamin-rich asparagus, pepper-hot radishes and crunchy sugar snap peas dressed in a tangy, horseradish creamy (crème fraiche!) vinaigrette.  So simple, yet so impressive.

Serves: 2 - 4

Ingredients:

500g new potatoes

olive oil

salt and pepper

125g asparagus spears

handful of sugar snap peas, halved lengthways

handful chopped radishes

handful of pea shoots (if available)

small bunch of dill roughly chopped

Dressing:

130g crème fraîche

3-4 tbsp Tracklements Strong Horseradish Cream

2 tbsp olive oil, plus a little extra

1 tbsp lemon juice

1 tbsp cider vinegar

1 tbsp honey

Method:

§  Boil the potatoes in plenty of salted boiling water for 20 mins or until tender

§  Cut the potatoes in half lengthways and toss in a little olive oil and season

§  Toss the asparagus spears in a little olive oil and season

§  Set a griddle pan over a high heat until searing hot and griddle the potatoes cut side down until strong lines appear. Do the same with the asparagus

§  Arrange the potatoes, asparagus, radishes and sugar snap peas on a serving dish and top with the pea shoots and dill

§  Whisk together the dressing ingredients, season to taste and drizzle over the salad (you can make the vinaigrette ahead of time and leave in the fridge until it’s time to use)

Tracklements Green Tomato Chutney 315g RRP £3.60 and Strong Horseradish Cream 140g RRP £2.60 can be found in fine food delis and farm shops nationwide and online at www.tracklements.co.uk

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