Seeded coconut porridge with cherry compote
Now here’s a ‘cherry’ good breakfast recipe from the N kitchen.Read more
A feast for the eyes and appetite. This dish from the N kitchen, gets a lot of love in our nurseries and now you can try it at home too. Recipe below.
100g tinned chickpeas, drained
1 broccoli heads, chopped
1 large tomato, chopped
1 avocados, destoned & chopped
200g fresh cod fillet, skinless
For the pesto:
1 bunch fresh basil
1 tsp sunflower seeds
1tsp yeast flakes
Juice of 1/2 lemon
A glug of olive oil
Preheat the oven to 200C
For the pesto, add all the ingredients to your food processor. Pulse until finely chopped and drizzle in the olive oil until the pesto comes together.
Tip the couscous into a large bowl and pour over boiling water. Cover, then leave for 10 minutes until fluffy. Leave to cool. Meanwhile, boil the broccoli for a few minutes until tender and leave to cool.
Bake the cod in the hot oven until it is opaque and flakes easily with a fork, about 15 minutes.
Mix the pesto through the couscous and add the chickpeas. Mash the chickpeas for babies and younger children. Add the broccoli, chopped avocado and chopped tomato. Top with the roasted cod and enjoy.