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Discover how simple it is to introduce our superfoods and snacks into your favourite meals.

We’ve selected some sweet and savoury feel-good recipes that we think you’ll love!

Now its your turn to give them a try and share your creations with us. Don’t forget to tag us @NaturesHeartUK.

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Gnocchi Recipe
Lunchbox with Chuna Crunch Wraps, carrot sticks, cucumber slices and a container of crunch
A plate of broccoli bites with a creamy dip
A stack of crackers made using Nature's Heart Salt & Vinegar Crunch
Two jars of strawberry and avocado salad in front of a picnic basket
A bowl of salsa with tortilla chips
A plate of summer rolls
Green Falafel Balls on a plate with Salad
Tomato Galette on a serving board next to a pack of Nature's Heart Crunch
A bowl of tomato soup, with a slice of bread, topped with Nature's Heart's Crunch
Sharing board with vegetables, tortilla chips, garlic whipped feta, and Nature's Heart Crunch
Bowl of Sweet Chilli Sprout Cabbage Slaw
A bowl of roasted broccoli, pea, and quinoa
zhoug roasted aubergines with crunchy chickpeas and goldenberry pumpkin seed buckwheat salad
garlicky kale tahini and almond salad
spiced pumpkin chia soup
coronation cauliflower with goldenberries
edamame and miso hummus with smoky pepitas
crunchy spicy chickpeas
oriental inspired cauliflower steaks
lentil pasta with aubergine
veggie meatballs beanballs
aubergine pickle
pumpkin seed pesto
A bowl of salsa with tortilla chips

Sweet Chilli Salsa

Feeds 4 | Preparation time 15 minutes

What to do:

1. For the corn: chop the con off the cob or drain a tin of sweetcorn and pat dry. Heat 1 tsp olive oil in a large frying pan and add the corn with a pinch of salt. Fry for 5-10 minutes till charring.

2. For the tortilla chips: preheat the oven to 160Fan/180ºC. Chop the tortillas into triangles and rub with 1 tsp olive oil, some salt and pepper. Bake for 10 minutes on a lined tray in an even layer, flipping over halfway through cooking time so they cook evenly. Allow to cool for the crispiest tortilla chips.

3. For the salsa: prepare, slice and chop all the components.

4. For the dressing: stir together all the ingredients.

5. To serve: to a large mixing bowl add the black beans, avocado, pepper, tomatoes, cucumber, spring onion, herbs and charred corn. Pour over most of the Sweet Chilli Crunch and pour over the dressing. Toss well and sprinkle over the rest of the Crunch. Serve with the tortilla chips straight away.

6. Enjoy as it is, or keep in the fridge in a sealed container for 2-3 days (the crunch will soften over time) and keep the tortilla chips separate in a container at room temperature for 1-2 days.

 

Recipe by: @nourishing.amy
 

Ingredients:

  • For the Salsa

  • 1 ear of corn (or 160g corn, drained weight)

  • 2 large wholemeal tortillas

  • 2 tsp olive oil

  • 1 tin black beans

  • 1 avocado, small cubes

  • 1 bell pepper, small cubes

  • 160g cherry or plum tomatoes, in 1/4

  • 100g cucumber, chopped small

  • 2 spring onions, sliced

  • 2 tbsp freshly chopped herbs

  • 2 packs Sweet Chilli Crunch

  • For the Dressing

  • 1 tbsp olive oil

  • 1 lime, juiced

  • 1 tsp maple syrup

  • 1 tsp apple cider vinegar

  • 1/4 tsp ground cumin

  • salt and pepper

Next recipe

Sweet Chilli Crunch

Enjoy all the nutrition of crunchy edamame, peas, broad beans and seeds with an irresistible sweet chilli flavour.
One portion (50g.) gives you: 

  • 1 of your 5 a day
  • 12g of Protein
  • 9g of Fibre
  • Vegan
  • No artificial colours or flavours
Sweet Chilli thumbnail