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Sublime Avo-Hummus:

If you're like me and always on the lookout for SIMPLE food ideas, you'll love this easy dip with a twist - great for Meze platters or serve with your pre-braai munchies:

You'll need:
500g ready made Hummus - available in most good food stores or from ANAT.
1 Ripe Avocado Pear
A few dashes of Tabasco Sauce
Warm, crisp Pita Breads to serve

Simply blend all the ingredients in a food processor.
Serve with warm, crispy Pita Breads.

Enjoy!

FOR YOUR MEAT-FREE MONDAYS: VEGETARIAN SHWARMA

INGREDIENTS

1 Pita Bread (white or brown)

Filling
2 Tbs Hummus
5 Falafel Balls
2 Tbs tomatoes diced
2 Tbs cucumber diced
2 Tbs onion diced
2 Tbs gherkins diced
2 Tbs shredded cabbage

Sauces
2 Tbs Tahina
2 Tbs Tzatziki

Preparation Method
1. Slice a crescent shape piece off the top of the pita bread so as to access the "pocket" within. Discard this sliced off piece or place inside the bread to reinforce the bottom.
2. Spread the hummus on the inside of the pita bread (as you would margarine).
3. Insert the falafel balls. Spread out across the width of the pita bread.
4. Add the salad ingredients.
5. Cover all ingredients in liberal doses of Tahina and Tzatziki.

Serve with crisp potatoes wedges or chips.

Wicked Wrap Idea

Michelle, who is part of the ANAT team, discovered this recipe by accident - she was trying to heat wraps and left them in the microwave for too long and VOILA, new discovery: EASY WRAP CRISPS. Here's how:

You'll need: 5 ANAT Wraps / Tortillas, sliced into small pieces with Pizza slicer.
Olive oil
Herbs and spices of choice e.g. Salt and garlic flakes

What to do:

Place the Wrap pieces on a microwavable plate. Heat on high for 3 minutes.
Cool and serve with a delectable dip such as Hummus, Tahina or Tzatziki.

Afghani Lamb and Spinach Stew

2 tbsp. olive oil
1 large onion, finely chopped
500 grams boneless lamb stew meat, cubed
2 tsp. Salt, divided
1/4 tsp. ground black pepper
2 large cloves garlic, minced
1 tbsp. tomato paste
1/4 cup water
1 tsp. ground turmeric
1 1/2 tsp. ground coriander
1/4 tsp. ground cumin
800 grams frozen, chopped spinach (Do not defrost)
1/4 cup chopped Coriander leaves
1 1/2 tbsp. lemon juice
1 cup plain Greek-style yogurt

Sauté the Onions in the oil over a moderate heat until soft.
Rub the Salt and Pepper into the Lamb pieces
Add the lamb to the Onions and brown on all sides
Add the Ground Cumin, Ground Coriander, turmeric, Garlic, tomato Paste and water. Cover and simmer for Approximately 15 mins. If necessary add water to avoid the pan running dry.
Add the spinach, stirring continuously until defrosted, add more water if necessary to avoid the pan from running dry.
Add the Corriander leaves and lemon juice, stir and cook for another 25 minutes or until the lamb is tender. Keep adding water if necessary.
Serve with plain yogurt and warm pita bread.