Lunch on coronation Saturday was a delicious combination of leftovers from the week before and not a savoury tart in sight…

• Sauté onions in coconut oil with smoked hot paprika and salt.
• Chop the tofu into cubes and mix into the pomegranate molasses, pepper and garlic marinade.
• Boil some bulgar wheat as per the packet instructions.
• Add the beluga lentils to the onions.
• Add the tofu with a small amount of water.
• Add the bulgar wheat and some of the cooking water
• Stir the whole mixture together, adding water and letting it evaporate away until the mixture is smooth and creamy like.
• Top with chopped pistachio nuts and pomegranate seeds.

The final product was warm, peppery, creamy, crunchy and sweet all at the same time. Very nice.