Lebanese hummus lunch platter recipe
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Prep time: 30 minutes |
1â¯tbsp tahini
Zaâatar, to sprinkle (optional but highly recommended)
For the muhammara
2â¯tbsp dried plain breadcrumbs
1â¯tbsp extra-virgin olive oil
1â¯tbsp fresh lemon juice
1â¯tbsp pomegranate molasses, plus more to drizzle
½ tsp smoked paprika
To serve
Radishes, sliced or cut into wedges for dipping
Sheep or goatâs cheese marinated in olive oil
METHOD
Make the hummus. In a food processor, combine the garlic, lemon juice, and half a teaspoon of salt. Let it rest for at least fiveâ¯minutes so the flavour of the garlic mellows. Add the chickpeas and tahini and blend to a smooth paste. While the machine is spinning, drizzle in twoâ¯tablespoons of ice water. Stop the machine, scrape down the sides, and taste the hummus. Season with a little more salt and pepper. If youâd like it to be looser, mix in another tablespoon of ice water. Blend until sup
Spicy herby kofta platter recipe
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These lamb meatballs on skewers are boldly flavoured with cumin, sumac and harissa. The dipping sauce is both spicy and cooling â fresh green chilli brings the heat and creamy yogurt balances it. Youâll have some sauce left over, but itâs delicious served with all kinds of grilled meat or cooked vegetables.
Prep time: 25 minutes |
2â¯tbsp fresh lime juice
2â¯tsp light or dark brown sugar
½ tsp fine sea salt
For the lamb kofta
1â¯tbsp harissa
1â¯tbsp extra-virgin olive oil
To serve
5g fresh mint leaves
METHOD
Spoon the yogurt into a shallow serving bowl. In a blender or food processor, combine the mint, chilli, lime juice, brown sugar, salt and several grinds of pepper. Pulse until very finely chopped. Spoon the mint mixture on to the yogurt; you can leave as is or stir the two together. Chill in the fridge until ready to serve.
Chicken salad crostini platter recipe
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This chicken salad is held together with just enough creamy aioli and brightened up with the addition of preserved lemon, which I love for its salty and flavourful character. Chopped preserved lemon peel is wonderful stirred into rice and the brine left behind in the jar makes the best addition to a Bloody Mary.
Prep time: 20 minutesÂ
2â¯or 3â¯small garlic cloves
1â¯egg yolk
3â¯radishes, very thinly sliced
1â¯Persian cucumber, very thinly sliced
¼ preserved lemon
2â¯handfuls of rocket or other leaves
½ lemon
METHOD
First make the aioli. Using a mortar and pestle or the side of a large knife, crush the garlic and twoâ¯or threeâ¯pinches of salt into a smooth paste.