Broad Bean Dip with Goat’s Cheese and Preserved Lemon Salsa
Indulge in this delectable summer dish that is sure to impress. Whether you’re hosting a barbecue or need a delicious side, this broad bean dip with goat’s cheese and preserved lemon salsa is a winner. Prepare ahead of time and assemble just before serving, making sure to bring everything to room temperature first.
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Serves: 4
Ingredients:
– Salt and black pepper
– 400g frozen broad beans, defrosted and shelled
– 200g frozen peas, defrosted
– 2 garlic cloves, peeled and crushed
– 2 tbsp lemon juice
– 3 tbsp good olive oil, plus extra to finish
– 10g mint leaves, thinly shredded, plus a few extra for garnish
– 1 green chilli, deseeded and finely chopped
– 5g dill, finely chopped
– 10g parsley, finely chopped
– 120g soft goat’s cheese, crumbled
For the salsa:
– 1 green chilli, deseeded and finely chopped
– 2 tbsp preserved lemon, flesh removed and skin finely chopped
– 2 tbsp sumac
– 2 tbsp good olive oil
Instructions:
1. Bring a medium pan of salted water to a boil. Add the broad beans and peas, blanch for a minute, then drain and refresh under cold water. Drain again.
2. Place the beans and peas in a food processor and pulse for 10-15 seconds, making sure to scrape down the sides of the bowl midway. The texture should be fairly rough with some whole beans and peas remaining.
3. Stir in the garlic, lemon juice, olive oil, shredded mint, chilli, dill, parsley, salt, and pepper.
4. In a separate bowl, combine all the salsa ingredients.
5. Spoon the dip onto a platter and spread it out slightly. Top with the salsa and crumbled goat’s cheese. Finish with some mint leaves and a drizzle of olive oil. Serve at room temperature.
Note: This recipe can be customized to suit your taste preferences. Feel free to add more herbs or adjust the seasoning as desired.
Braised Eggs with Pitta, Tomatoes, and Za’atar
Start your day with a flavorful and satisfying breakfast or brunch. This dish is not only delicious but also a great way to use up stale bread. With minimal ingredients, it’s a quick and easy option that will leave you wanting more.
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Serves: 2
Ingredients:
– 2 pitta
– 4 tbsp olive oil
– 4 spring onions, trimmed and thinly sliced
– 2 medium tomatoes, roughly chopped
– 1 green chilli, deseeded and finely chopped
– Salt and black pepper
– 4 large eggs
– 2 tsp za’atar
Instructions:
1. Open the pitta to create two separate rounds, then tear them into bite-size pieces (about 2cm x 3cm).
2. Fry the pieces of bread in three tablespoons of olive oil for about five minutes. Remove from the pan and drain on a plate lined with kitchen paper.
3. Pour the remaining tablespoon of oil into the hot pan. Add the spring onions, tomatoes, chilli, salt, and pepper. Saute for about three minutes, stirring occasionally.
4. Return the pieces of bread to the pan. Crack in the eggs and sprinkle with sea salt. Cover the pan and cook for about five minutes until the egg whites are just set.
5. Spoon onto plates or serve family-style straight from the pan. Sprinkle with za’atar and drizzle with olive oil.
Toasted Orzo with Prawns, Ouzo, and Marinated Feta
Transport yourself to the shores of Greece with this delightful dish inspired by fresh seafood and traditional flavors. Perfect for a late-summer meal, enjoy the combination of toasted orzo, succulent prawns, ouzo, and marinated feta. Complete the experience with a chilled glass of ouzo with water and ice.
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Serves: 4
Ingredients:
– 150g feta, broken into 1-2cm pieces
– ½ tsp Aleppo chilli flakes
– 2 tbsp dill, finely chopped
– 4 tbsp olive oil
– 270g orzo
– 4 garlic cloves, peeled and thinly sliced
– 1 tbsp arak or ouzo
– 1 x 400g tin chopped tomatoes
– 450ml vegetable or chicken stock
– Zest of 1 lemon
– Salt and black pepper
– 450g raw shelled prawns
– 10 large basil leaves, torn
Instructions:
1. In a medium bowl, mix the feta with Aleppo chilli, half of the dill, and two tablespoons of olive oil. Set aside.
2. Heat a large pan and add the orzo. Dry-fry, stirring often, for five minutes until golden brown. Transfer to a bowl.
3. Return the pan to the heat and add the remaining two tablespoons of oil. Stir in the garlic and remaining chilli, frying for a minute until the garlic starts to brown lightly.
4. Add the arak or ouzo and let it bubble for a few seconds. Then add the tomatoes, stock, lemon zest, salt, and pepper. Bring to a boil.
5. Stir in the toasted orzo, cover, and cook over medium-low heat for 15 minutes or until the orzo is cooked, stirring occasionally.
6. Stir in the prawns and cook for two to three minutes until they turn pink and are cooked through. Add the basil and remaining dill.
7. Serve with marinated feta sprinkled on top.
Note: This dish can be customized by adding other ingredients such as olives, roasted peppers, or fresh herbs.
Fennel, Kohlrabi, and Coriander Salad
This refreshing salad is a perfect choice for those looking for a light and flavorful option. If you’re not a fan of fennel, feel free to substitute it with another vegetable like turnip, radish, or carrot. Enjoy the combination of textures and flavors in this simple yet satisfying dish.
Preparation Time: 20 minutes
Maceration Time: 20 minutes
Serves: 4
Ingredients:
– 2 medium kohlrabi
– 1 large fennel bulb
– Salt and black pepper
– 250g Greek yoghurt
– 1 green chilli, deseeded and finely chopped
– 1 garlic clove, peeled and crushed
– 1 tbsp grated orange zest
– 2 tbsp lemon juice
– 1 tbsp olive oil, plus extra to finish
– 15g coriander, roughly chopped
– 10g mint leaves, thinly shredded
– 1 tsp dried mint
Instructions:
1. Peel and halve the kohlrabi. Trim the fennel and cut it in half lengthways through the root. Thinly slice the kohlrabi and fennel using a mandoline, ideally. Place in a colander set over a bowl.
2. Sprinkle half a teaspoon of salt over the kohlrabi and fennel, toss well, and set aside for 20 minutes.
3. In a bowl, whisk together the yoghurt, chilli, garlic, orange zest, lemon juice, olive oil, salt, and pepper.
4. Stir the kohlrabi and fennel mixture into the yoghurt. Add the fresh coriander and mint.
5. Transfer the salad to a platter. Sprinkle with dried mint and drizzle with olive oil before serving.
Note: This salad can be adjusted to suit your taste preferences by adding other ingredients such as toasted nuts or seeds.
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