With the slightly sweet & tangy flavours of the North African red chilli paste, called harissa, this loaded roasted vegetable barley is packed full of wonderful, satisfying tastes. Finished with a scattering of feta crumbles, toasted sunflower seeds & fresh oregano. You’ll barley be able to just have one serving!
This dish was a fast-favourite at HQ; and how could it not be with silken cocktail rotis piled high with coconut-creamed corn fried with chilli, garlic, ginger, lentils and quinoa. We’re serious when we say that these spring onion-topped, fresh coriander-sprinkled flavour blasts will have you drooling for more!
These ‘nachos’ are made of golden roast sweet potato, loaded with flakey kale, piles of beans and corn, melty mozzarella, and chive-y cream cheese. With a crunch of crackly onions and a bite from jalapeño to boot!
Nutty wild rice is tossed with pickled red onion and tomatoes, plus sunshine yellow corn. Topped with vibrant green beans and broccoli, and garnished with fresh chilli, toasted nuts, and drippings of sun-dried tomato pesto. Forget the pot of gold, this UCOOK dish is what’s waiting at the end of the rainbow!
Imagine a bowl of steaming noodles, swimming with green peppers and pak choi, slabs of tofu on top, and pickled radish rounds poking through. A sprinkle of fresh coriander, spring onion, and a squeeze of fresh lemon finish off this incredible dish. Tuck in, it’s all yours!
We love crispy, we love creamy, so why not bring them together? These mini roti wraps envelop crisp golden halloumi, smears of cottage cheese dotted with fresh parsley, toasted chickpeas, green leaves, and a charred corn, chilli & cucumber salsa. Little pockets of culinary perfection just waiting to be devoured!
Crispy & crumbed cauliflower is fried to golden perfection and served with a spicy Asian sweet chilli sauce for dunking. Sided with a creamy & crunchy cabbage slaw. It’s an absolute banger, Chef!
A quick & easy classic perfect for a fuss-free dinner! Spaghetti is smothered in a savoury sauce packed with olives, garlic, and chilli flakes. It’s spicier than a traditional tomato sauce but not as fiery as arrabiata, thanks to a generous dollop of crème fraîche. Talk about bliss!
Bright pink beetroot tagliatelle is doused in a rich sage butter, and tossed with lemon zest, exotic mushrooms and crumbled blue cheese. It is sprinkled with toasted walnuts for crunch, and served with a lemon wedge for a final brush of zing and freshness!
There’s no denying that many great things came out of Greece, including the magical moussaka! This veggie version is packed with awesome sweet potato rounds, a quick bechamel sauce and nutritional yeast. It really can’t get any better than this!