Taste & Flavors - - CONTENT -

Sa­vor­ing Le­banon with Souheil Ghazal of Le Royal Ho­tels – Beirut

Serves 4 Prep/cook­ing 20 mins

• 600g peeled shrimp • 1kg pota­toes • 300g av­o­cado • 100g fresh co­rian­der • 80g spring onions • 100g cherry toma­toes • 60g radish • 60g purslane leaves • 5g chopped gar­lic • 80ml lime juice • 100ml olive oil • 5g salt • 1g black pep­per • 1g white pep­per • Toasted Le­banese bread, cut into rounds, adding sumac and fried in oil Boil the shrimp for five min­utes and then leave them to cool in ice. Cut the pota­toes into cubes and boil for 20 min­utes. Mash very well after they've cooked. Add the chopped co­rian­der, chopped spring onions and chopped gar­lic to the mashed pota­toes and mix the in­gre­di­ents with olive oil and the lime juice. Sea­son with salt, white and black pep­per. Sea­son the av­o­ca­does with lemon and salt. To serve, place the mashed pota­toes on the plate and add the shrimp on top. Gar­nish the plate with purslane, radish and cherry toma­toes.

Vi­brant, fresh and sat­is­fy­ing, tra­di­tional dishes get a new spin for the sea­son, with

Ex­ec­u­tive Chef Souheil Ghazal of Le Royal Ho­tels – Beirut at the helm

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