Sesame fried Greek Style Cubes with chickpeas

An original and tasty recipe made with our Nurishh Plant-Based Cubes.



1 aubergine, sliced into thick rounds

1 bunch spring onions, thickly sliced

1 400g tin of chickpeas, drained with the water reserved

150g Nurishh Greek Style Cubes

50g plain flour

70g sesame seeds

200-300ml light olive oil for frying

2 handfuls parsley, roughly chopped


For the dressing

1 small lemon juiced

5tbsp extra virgin olive oil

1tsp honey

1tsp ground sumac

S & P to season

*ingredients containing allergens

made with
Plant-Based Cubes
Plant-Based Cubes


Toss the aubergine and spring onions in a little olive oil. In a hot griddle or frying pan fry the aubergine in batches for 2 mins each side until a little charred and soft. Then fry the spring onions for 1 min each side until charred. Place the vegetables in a warm serving dish, add the drained chickpeas to the pan with a little more olive oiled a splash of water and cook for 5 mins until warmed through and beginning to soften, add these to the vegetables.

Place the flour, chickpea water and sesame seeds each in a separate shallow dish. Toss the Nurishh Greek Style Cubes first in the flour then the water then finally roll in the sesame seeds making sure to coat them all over. Heat a medium sized frying pan with oil coming up to roughly 1/4 of the sides. When the oil is shimmering fry the cubes in small batches on a high heat for 1min, then turn the cubes and fry for a further min until golden. Set aside on kitchen towel to drain.

Mix the ingredients for the dressing together. Toss the vegetables with the parsley and dressing, top with the Greek Style Cubes and drizzle over a little extra honey and another pinch of sumac to serve

…and enjoy!