Snacks

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 teaspoons ground cumin
• 1/4 teaspoon dried chilli flakes
• 180g red lentils, washed

• 270g sweet potato, peeled and diced
• 650ml vegetable stock
• 1 tablespoon chia seeds
• ½ cup natural yoghurt
• 2 tablespoons chopped coriander

1. Heat oil in a medium saucepan. Saute onion for 2 minutes. Add spices and continue to saute for another minute.

2. Add lentils, sweet potato and vegetable stock and bring to a simmer. Cover and allow to simmer for 15-20 minutes, until sweet potato is tender. Stir frequently.

3. Remove from heat, stir in chia seeds and allow to cool. Blend with a stick mixer until almost smooth.

4. Stir in yoghurt and coriander. Serve with crispy pita wedges.

• 70g slivered almonds
• 40 g hazelnuts
• 30g shredded coconut
• 20g sesame seeds
• 1 tablespoon white chia seeds
• 1 teaspoon cinnamon

• 3/4 teaspoon ground ginger
• 3/4 teaspoon ground cardamom
• 2 ½ tablespoons brown sugar
• Greek style yoghurt or pure cream
• Mixed tropical fruits, cut into dipping shapes

1. Place almonds and hazelnuts in a non-stick frypan and toast for 2-3 minutes over a medium heat. Add coconut, sesame seeds, chia seeds, and spices. Continue to cook until all ingredients are golden and dukkah is fragrant. Stir frequently. Remove from heat and allow to cool.

2. Place cooled mixture and sugar in a food processor and process until chopped well.

3. Serve dukkah with a bowl of yoghurt or cream and tropical fruits. Dip fruit first into the yoghurt or cream and then into the dukkah.

Makes 1 1/2 cups

• 1 cup diced mango flesh
• 1/2 cup lite coconut milk
• 1/2 cup plain yoghurt
• 1/2 cup skim milk or soy milk
• 1 tablespoon white chia seeds

• 1 tablespoon honey
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1 handful ice cubes

1. Place all ingredients in a blender and blend until smooth. Serve in a tall glass with a straw.

Serves 2