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BUCKWHEAT AND FARRO SALAD WITH DATES, POMEGRANATE SERVES: 6 (AS A SIDE)
¾ cup (120g) roasted farro ¾ cup (135g) buckwheat kernels 1 tbs extra virgin olive oil 1 tsp ground cumin 8 Medjool dates, pitted, sliced 1 cup (150g) pistachios, chopped Seeds of 1 pomegranate Tahini dressing 2 tbs tahini 1½ tbs lemon juice Place farro and 1 cup (250ml) water in a saucepan over medium heat and bring to the boil. Cover and reduce heat to low. Simmer for 18 minutes or until all water is absorbed and grains are tender. Drain. Meanwhile, place buckwheat and 1 cup (250ml) water in a saucepan over medium heat and bring to the boil. Cover with a lid and reduce heat to low. Simmer for 12 minutes or until all the water has been absorbed and grains are tender. Drain. Place drained buckwheat and farro in a bowl. Toss to combine. Set aside to cool. For the tahini dressing, combine the tahini and lemon juice in a bowl to form a paste. While whisking, slowly add ¼ cup (60ml) water. Season to taste. Add olive oil, cumin and 2 tbs dressing to buckwheat and farro, and toss to combine. Fold through dates, pistachios, parsley and onion. Scatter pomegranate seeds over the top of the salad and drizzle with remaining dressing to serve.
from the new ew
CHARGRILLED GARLIC SERVES: 4- 6
3cm pieces cup (80ml) extra virgin olive oil plus extra wedges to serve 1 long red chilli, seeds removed, 2 cups watercress sprigs lemon zest, chilli and garlic. Cover with plastic wrap and chill for 2 hours to marinate. When ready to cook, preheat barbecue with salt, then barbecue, turning, for 2 minutes or until lightly charred and just cooked through. parsley in a bowl, then transfer to a platter and top with watercress. Serve with lemon wedges to squeeze over.
HASSELBACK POTATOES WITH PEANUT, MINT
1kg small Dutch cream potatoes cup (80ml) extra virgin olive oil Micro herbs, to serve (optional) Peanut, mint and coriander salsa ¼ cup (35g) salted, roasted peanuts 1 bunch coriander, leaves picked, chopped ½ bunch mint, leaves picked 2 garlic cloves, chopped 1 tbs brown sugar Finely grated zest of ½ lime and the juice of 1 lime cup (80ml) extra virgin olive oil Preheat oven to 220°C. Add potatoes to a saucepan of cold salted water and place over medium-high heat. Bring to the boil, then cook for 5 minutes or until slightly tender. Drain. Once cool enough to handle, use a small, serrated knife to make deep scores in the potatoes 2mm apart (do not slice the entire way through). Spread potatoes, cut-side up, in a single layer over a paper-lined baking tray and drizzle with Season and roast for 50-60 minutes until golden and crisp. Meanwhile, for the salsa, place all ingredients in a small food processor and whiz to a coarse puree. Season to taste. Place potatoes on a platter. Drizzle over salsa and scatter with micro herbs to serve.
LAMB SLIDERS WITH HARISSA
1.8kg lamb shoulder (bone in) 2 tbs harissa, plus extra to serve 2 cups (500ml) chicken stock 1 onion, quartered 1 garlic bulb, halved 1 lemon, halved cup (100g) mayonnaise 10 small brioche buns, partially split through the top Mint leaves and snow pea sprouts, to serve Preheat oven to 160°C. Place lamb in a deep roasting pan and rub all over with harissa. Add chicken stock, onion, garlic and lemon to the pan. Roast for 4 hours or until lamb is very tender. Cool, then shred lamb into pieces, discarding bone. Spread the mayonnaise inside the buns, leaves and snow pea sprouts. Serve warm. WOOLWORTHS SHOPPING LIST