More ways to make the most of your manuka

There are many ways you can use Egmont Honey including eating it straight from the spoon, stirring into smoothies and using in raw desserts and treats!

From a delicious Chickpea Falafel Salad, to a super Banana and Peanut Butter Smoothie, or Pistachio Walnut Baklava for a delectable dessert, each recipe includes Egmont’s Manuka Honey for an added touch of luxury.

Chickpea & Falafel Salad

Prep: 15 minutes

Cook: 15 minutes

Serves 4

Ingredients

• 400g can chickpeas, drained and rinsed

• 2 tbsp extra virgin olive oil

• 5 tsp Egmont Manuka Honey MGO 250+

• 200g falafels

• 1 red onion, thinly sliced

• 2 tbsp white wine vinegar

• 100g rocket leaves

• 15g coriander, leaves only

• 2 tbsp houmous

Method

1. Preheat the oven to 200^oC, gas mark 6. 

2. Toss the chickpeas, 1 tbsp oil and 3 tsp honey in a baking tray and roast for 10 minutes. Stir the chickpeas and add the falafels to the tray and cook for a further 5 minutes.

3. Meanwhile, mix the onion with the vinegar and 1 tsp honey and set aside.

4. When the chickpeas are ready, toss together the rocket, coriander and drained onions, reserving the juice. Whisk the remaining oil and honey into the onion juice with the houmous and toss into the salad with the chickpeas. Roughly break up the falafels and gently stir into the salad.

Banana & Peanut Butter Smoothie

Prep: 5 minutes

Serves 2

Ingredients

• 2 ripe bananas, thickly sliced

• 2 tbsp smooth peanut butter

• 200ml semi skimmed milk

• 8 tbsp low fat Greek yogurt

• 2 tsp Egmont Honey MGO 250+

Method

1. Place all the ingredients in a blender and process until smooth, pour into 2 tall glasses and serve.

Pistachio Walnut Baklava

Prep: 20 minutes plus cooling and soaking

Cooks: 20-25 minutes

Makes 16 squares

Ingredients

• 50g caster sugar

• 4 tbsp Egmont Manuka Honey MGO 40+

• 200g pistachio kernels

• 100g walnuts

• 1 tsp ground cinnamon

• 50g butter, melted

• 270g pack filo pastry

Method

1. Preheat the oven to 180^oC, gas mark 4.

2. Firstly, make the sugar syrup. Place the sugar and 3 tbsp honey in a small saucepan with 100ml water, heat gently to dissolve the sugar and then boil for 3 minutes, allow to cool and set aside.

3. Meanwhile, place the nuts, cinnamon and remaining honey in a food processor and blitz to the appearance of breadcrumbs. Reserve 2 tbsp of the nut mixture.

4. Brush a 22cm square tin with butter. Cut the filo in halve to give rough squares.  Brush 1 square with butter and place in the tin, repeat with a further 4 squares of filo.  Sprinkle over half the nut mixture then repeat with a further 5 squares buttered filo. Sprinkle over remaining nuts and repeat with the final 4 squares of buttered filo, sprinkle over the reserved 2 tbsp nuts and cut into 16 squares.  Bake for 20-25 minutes until golden.

5. Spoon the cooled syrup over the baklava as soon as it comes out of the oven and allow to soak for 1-2 hours or longer if you have time before serving.