Give BOSH! a Shout

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms and Conditions apply.

Thank you!

Your email has been sent

Five Yum Friday

Would you like delicious recipes and other goodness delivered to your inbox every Friday?

  • Iconic BOSH! recipe ideas

  • Exciting launches & news

  • Other things we're loving

Join our Five Yum Friday list for 5 bite-sized bits of culinary awesomeness for your weekend.

Smokey Snacking Savoury Granola

Smokey Snacking Savoury Granola
Smokey Snacking Savoury Granola

This amazing savoury granola is wonderfully versatile, insanely tasty and perfect for all hours. Chuck it on a salad or just snack on a pot at the office between meals; you'll make this time and time again.

Ingredients
Method

Before you start

Preheat oven to 180* | Mixing bowl | Baking sheet lined with parchment paper

Ingredients

Ingredients

  • 250g California Almonds
  • 100g mixed seeds
  • 2 tbsp light soy sauce or tamari
  • 2 tbsp olive oil
  • 1 tbsp nutritional yeast
  • 1½ tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp chilli powder
  • Pinch pepper

Serving Suggestion - Red Pesto Couscous Salad

  • For the roast chickpeas
  • 1 400g chickpeas
  • 2 tsp smoked paprika
  • 1 tsp cumin
  • ½ tsp cayenne pepper
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • 200g couscous
  • 50g vegan red pesto
  • ½ tsp salt
  • ½ tsp pepper
  • 2 spring onions
  • 1 red pepper
  • 15g fresh parsley
  • 100g hummus
  • 50g rocket
  • 1 portion Smokey Snacking Savoury Granola

Method

  1. 1.

    Prepare the California Almonds | Spread the California Almonds out on a chopping board and roughly chop (the almonds shouldn’t be less than a quarter of their original size)

    Prepare the ingredients | Add the light soy sauce, olive oil, nutritional yeast, smoked paprika, garlic powder, onion powder, chilli powder and a pinch of pepper to the mixing bowl and stir to combine | Add the almonds and mixed seeds to the bowl and stir well until the almonds and seeds are well covered

    Bake the Smokey Snacking Savoury Granola | Spread the granola out on the baking tray, put the tray in the oven and roast for 8 minutes

    Cool, use and store | Take the tray out of the oven and transfer to a bowl (this will prevent the granola from overcooking on the hot metal tray) | Let the granola cool to room temperature, transfer to a clean sealable container and use within 12-14 days

    Serving Suggestion - Red Pesto Couscous Salad

    Before you start - Preheat the oven to 180*C | Baking tray | Large bowl

    Prepare the chickpeas | Drain, rinse and pat dry the chickpeas and put them in a bowl | Add the paprika, cumin, cayenne, apple cider vinegar, olive oil and sprinkle of salt and pepper and stir to cover and coat | Spread the chickpeas out on a baking tray, put the tray in the oven and roast for 20 minutes

    Prepare the couscous | Tip the couscous, red pesto, salt and pepper into a bowl | Pour over boiling water so that the couscous is covered by 5mm of water and stir so the pesto mixes with the water | Cover the bowl and set aside for at least 5 minutes

    Prepare the remaining ingredients | Trim and finely slice the spring onions | Halve, core and dice the red pepper | Finely slice the parsley (saving a few leaves for garnish), discarding the stalks

    Finish the couscous | Fluff the couscous with a fork, add the spring onions, pepper and parsley to the bowl and fold into the couscous | Taste and season with salt and pepper

    Time to serve | Spoon the couscous into bowls, top with the roast chickpeas, hummus and rocket | Sprinkle over the Smokey Snacking Savoury Granola and serve immediately