14/08/2021
SUMMER DINNERS - light, refreshing and delicious 😋
Tabboulleh with aubergine dip and sesame crusted pitta breads
Aubergine dip:
Ingredients
2 Aubergine
4 tbsp Tahini
1/4 cup Almond powder
2 Garlic
Handful of Mint leaves
1/2 tsp Cumin
1/2 lemon
Olive oil
Salt
Pepper
Method:
1. Poke holes in the aubergine. Rub with olive oil and grill till cooked through, turning now and again.
2. Once cooled, peel the skin and put flesh in a blender
3. Add the rest of the ingredients in the blender. Add 2 tbsp of olive oil and most of the mint leaves (leave some to garnish). Salt and pepper to taste. Blend to a smooth paste.
Crispy flat bread:
Split pitta breads length wise. Drizzle with olive oil, sesame seeds and thyme. Lightly grill
Tabboulleh
Ingredients:
100g flat leaf parsley
1/4 cup cous cous
1/4 cup olive oil
Few sprigs of mint leaves
1 lemon
1 small onion
2 tomatoes
Salt
Method:
1. Juice 1 lemon and add olive oil to the lemon juice.
2. Soak the cous cous in the lemon juice, olive oil mix. Leave for about 30 mins till the cous cous swells and softens. Add a little water towards the end if needed to soften further.
3. Wash parsley and mint. Dry with a kitchen towel. De-stalk and finely chop the leaves.
4. Dice the onion and tomatoes into small cubes
5. Mix parsley, mint, cous cous, onion and tomatoes and add salt to taste.
