Cajun Bulgur Pilaf with Lemon Yogurt and flatbread

Ingredients:

• 1 x Every's Cajun Bulgur Pilaf
• 1/2 flatbread

For the Lemon Yogurt:

• 200 g Greek yogurt
• 1 tbsp lemon juice
• 1 tsp lemon zest
• Salt and pepper to taste

Preparation:

Prepare the Cajun Bulgur Pilaf according to package instructions. For the lemon yogurt, place the Greek yogurt in a bowl. Add the lemon juice and lemon zest, and stir well. Season with salt and pepper to taste.

Serve the Cajun Bulgur Pilaf in bowls. Add a dollop of lemon yogurt on top of the pilaf. Serve with warm flatbread. Optionally, decorate with additional fresh parsley.

Coco Curry Pasta with Fresh Green Summer Salad

Ingredients

• 1 x Every's Coco Curry Pasta Bowl

For the Fresh Green Summer Salad:

• 100 g mixed salad greens (e.g., arugula, spinach, and lettuce)
• 1 cucumber, thinly sliced
• 1 avocado, diced
• 1 green bell pepper, thinly sliced
• 1 small bunch of radishes, thinly sliced
• 2 spring onions, thinly sliced
• A handful of fresh herbs (e.g., basil, mint, and parsley), chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp honey or agave syrup
• Salt and pepper to taste

Preparation

Prepare the Coco Curry Pasta according to the instructions on the packaging.

In a large salad bowl, combine the mixed salad greens, cucumber, avocado, green bell pepper, radishes, and spring onions. Add the chopped fresh herbs. In a small bowl, whisk together the olive oil, lemon juice, honey or agave syrup, salt, and pepper. Drizzle the dressing over the salad and toss gently to combine.

Serve the Coco Curry Pasta in a bowl as per the package instructions. Plate the Fresh Green Summer Salad alongside the pasta.

Sweet Lentil Dal with pickled onions and chapatii

Ingredients

• 1 x Every's Sweet Lentil Dal

For the Pickled Red Onions:

• 1 red onion, thinly sliced
• 100 ml apple cider vinegar
• 100 ml water
• 1 tbsp sugar
• 1 tsp salt

For the Chapati:

• 250 g whole wheat flour (or Atta flour)
• 1 tsp salt
• 1 tbsp vegetable oil or ghee (optional)
• 150-200 ml warm water

Preparation

Prepare the Sweet Lentil Dal bowl in a pan with 1 tbsp coconut oil.

For the pickled red onions, bring the apple cider vinegar, water, sugar, and salt to a boil in a small pot. Place the sliced red onions in a jar or bowl and pour the hot vinegar mixture over them. Let them sit for at least 30 minutes, preferably overnight in the refrigerator.

For the Chapati, mix the flour and salt. Gradually add warm water and optionally oil/ghee. Knead into a soft, elastic dough. Cover the dough and let it rest for 30 minutes. Then divide into 8-10 balls. Roll each ball into a thin circle (about 15 cm in diameter). Heat a pan. Cook each Chapati for about 30 seconds on each side until it forms bubbles and brown spots. Wrap the finished Chapatis in a cloth to keep them warm.

To serve, divide the Dal onto plates, top with the pickled onions, and serve with the fresh Chapatis.