The Hemsleys were part of the recent food revolution and our obsession with the sisters show no sign of stopping now that Melissa Hemsley has released a new book; Eat Happy.
The book is centered around fast, simple, healthy feelgood food based around accessible ingredients, leftovers and
innovative recipes that everyone can cook and enjoy Her recipes are also inspired by a fusion of food influences from around the globe and give a nod to Melissa’s Filipino mum.
Speaking about this recipe she said: “Fried eggs go perfectly here, but if you’re making this for more than two people, scrambled eggs are best as they are much quicker and easier to do for a group. The Chickpea Wraps (p.190) are super fast to make so start with these and enjoy the leftover wraps for packed lunches during the week.”
You will need:
4 Chickpea Wraps (p. 190 Eat Happy or any wrap of your choice)
1 tbsp butter or ghee
1 tsp smoked paprika
1 tbsp tomato purée
1 x 400g tin of beans, drained and rinsed
Flesh of 1 avocado, thinly sliced
Sea salt and black pepper
Coriander leaves, to serve
1 red chilli, to serve
- Lay two chickpea wraps on each plate so they are overlapping slightly.
- Heat a wide frying pan to high, add half the butter, the smoked paprika and tomato purée and fry over a medium heat for 1 minute before stirring in the beans. Heat through for 2–3 minutes, then season with salt and pepper to taste and divide among the chickpea wraps. Lay the sliced avocado on top.
- Wipe the pan clean with kitchen paper and melt the remaining butter. When the butter has melted, crack in the eggs and cook over a medium-high heat for 3–4 minutes until the whites are becoming crisp around the edges but the yolks are still runny. Season with salt and pepper to taste, then add an egg to each of the wraps and drizzle over the salsa. Serve sprinkled with the fresh coriander and chilli.
Taken from Eat Happy by Melissa Hemsley (Ebury Press)