The Raw Food Store

Ingredients
2 red onions
2 sweet potatoes , (250g each)
3 mixed-colour peppers
4 large ripe tomatoes
olive oil
1 teaspoon cumin seeds
1 teaspoon smoked paprika
4 cloves of garlic
1 lemon
1 x 400 g tin of cannellini beans
hot chilli sauce
250 g black rice
1 bunch of fresh mint , (30g)
4 small flour tortillas
4 tablespoons natural yoghurt

Method
Preheat a griddle pan to high.
Peel the onions, scrub the sweet potatoes and deseed the peppers. Cut off a small chunk of each and put aside with one tomato (this is for the salsa later). Roughly chop the rest of the veg into 4cm chunks and halve the remaining tomatoes, then chargrill, working in batches.
Drizzle 1 tablespoon of oil into a large casserole pan over a medium-low heat and stir in the cumin and paprika.
Peel, roughly chop and add the garlic, finely grate in the lemon zest, and add the grilled veg bit by bit as they’re ready, stirring regularly.
Tip in the beans (juices and all), and 1½ tins’ worth of water, then add around 1 tablespoon of chilli sauce (or to your liking). Season with sea salt and black pepper and simmer for 30 minutes, or until thickened and reduced.
Meanwhile, cook the rice in a pan of boiling salted water according to the packet instructions.
Pick 2 sprigs of mint leaves and very finely chop with the salsa veg, then toss with the lemon juice and season to taste with salt and pepper.
Warm the tortillas on the griddle and ripple a good few shakes of chilli sauce through the yoghurt. Serve the chilli with the black rice, salsa, yoghurt and tortillas, and pick over the mint leaves. Enjoy!

Ingredients
1 small watermelon , (1.8kg)
60 g stem ginger in syrup
2 limes
½ a bunch of fresh mint , (15g)
8 tablespoons natural yoghurt

Method
Cut off the watermelon rind, then chop the flesh into chunks, picking out any seeds.
Roughly chop the ginger and place in a large sealable freezer bag with the watermelon chunks.
Finely grate in the lime zest, squeeze in all the juice, then freeze flat for at least 8 hours, or until super-hard.
When ready to serve, pick and reserve the baby mint leaves, then pick the rest into a food processor.
Tip in the frozen watermelon mixture and blitz to a pink snow (in batches, if you need to).
Serve 2 heaped tablespoons of granita per person, with 1 tablespoon of yoghurt, a drizzle of ginger syrup from the jar and a few baby mint leaves. It’s nice to use chilled plates, bowls or glasses here.