Step-by-Step Instructions

1. Gather saucepan and frying pan

   1 min

   Take out a saucepan and a large frying pan.

   Equipment: saucepan, frying pan

2. Blend sauce and simmer lentils

   15 min

   Add the green shakshuka sauce and baby spinach into a blender, and blend until the sauce is smooth and vibrant green. Alternatively, you can use a mixing bowl and a stick blender for this process. We deliver the sauce and spinach separately for better flavour and colour. If you don't have a blender, you can alternatively finely chop the baby spinach and stir into the sauce. Add the sauce with spinach to your saucepan and place over a medium heat along with 200ml water (double the measurement for a four person portion size). Add the red lentils and bring to a boil. Simmer on low heat for 10-15 minutes or until the lentils are tender. Add a splash of waster if the sauce thickens too much to your taste or start to stick at the bottom.

   Equipment: blender, saucepan

3. Add peas and season sauce

   2 min

   Once the lentils are cooked, add the garden peas and cook for a further 1-2 minutes. Season with salt and pepper to taste.

   Equipment: saucepan

4. Toast dukkah and warm flatbreads

   6 min

   Toast the dukkah by dry frying (without oil) in your frying pan over a medium heat for a few minutes, then set aside. Once everything else is ready, warm the flatbreads by dry frying for 1-2 minutes on each side until warm and lightly toasted. You can alternatively bake or grill them in the oven until warmed through.

   Equipment: frying pan

5. Slice avocado and prep dill

   3 min

   Remove the stone from the avocado and slice thinly. Pick the dill leaves off the stems.

   Equipment: knife, cutting board

6. Assemble and serve shakshuka

   3 min

   Divide the green shakshuka between serving bowls and top with some dollops of whipped cashew feta , sliced avocado , dill leaves and a sprinkle of the green shakshuka dukkah . Serve with a piece of warm flatbread each, and enjoy!

   Equipment: serving bowls