A FEAST AL FRESCO

MAKE OUT­DOOR ENTERTAINING A BREEZE THIS SUM­MER WITH SIM­PLE DIPS AND TASTY CRISPS. THREE CHEERS TO THAT!

Food - - Food + Copper Kettle - PHOTOGRAPHY MICHAEL & VANESSA LEWIS

1 CREAMY ARTICHOKE DIP with Cop­per Ket­tle Spe­cial Re­serve Sea Salt & Black Truf­fle PREP TIME 15 MINS MAKES 1 LARGE CUP

1 Into the bowl of a high speed blender place ½ cup pick­led artichoke hearts (drained), ¼ white onion diced, 2 ta­ble­spoons lemon zest and juice, plus ½ cup sour cream. Cover and pulse un­til the artichoke is well blended and the mix­ture is smooth. 2 Tip into a small bowl, stir in 2-3 ta­ble­spoons grated parmesan and 1 tea­spoon finely chopped chives. Sea­son with salt and pep­per.

3 Taste to check the sea­son­ing, add a lit­tle more lemon zest and grated parmesan if needed.

2 SUM­MER SALSA with Cop­per Ket­tle Spe­cial Re­serve Sea Salt & Black Truf­fle Cop­per Ket­tle Ku­mara Sea Salt & Dukkah Spice PREP TIME 30 MINS MAKES 2 CUPS

1 Cut 1 and a ½ av­o­ca­dos in half length­ways, re­move the stones and use a large spoon to scoop each avocado half from the shell. Use a sharp knife to cut the avocado into neat cubes. Re­peat and trans­fer to a large bowl, cover with 1-2 ta­ble­spoons lime or lemon juice, toss lightly and put aside. 2 Cut down ei­ther side of 1 fresh mango to re­move flesh from the stone, use a large spoon to scoop the mango skin away from the skin. Use a sharp knife to cut the mango into small neat cubes the same size as the avocado. Add to the bowl of avocado.

3 Re­move pulp from 2 toma­toes, cut into neat cubes and add to the bowl of salsa.

4 Cut 1 small red chilli into very small cubes by cut­ting into ba­tons and dic­ing finely, add with half a medium-sized, finely diced red onion, ¼ tea­spoon salt and fresh ground pep­per. Stir gen­tly to mix. Chill to serve.

3 PINE NUT & ROSE­MARY HUM­MUS with Cop­per Ket­tle Ku­mara Sea Salt & Dukkah Spice PREP TIME 20 MINS MAKES 1.5 CUPS

1 Into the bowl of a high speed

blender place 3 ta­ble­spoons toasted pine nuts, ¾ cup drained chick­peas, 1 tea­spoon chopped rose­mary, 1 clove minced gar­lic, 2 tea­spoons tahini paste, 3 ta­ble­spoons olive oil, 3 ta­ble­spoons lemon juice and 1-2 ta­ble­spoons boil­ing wa­ter. 2 Cover and pulse un­til the pinenuts and chick­peas have bro­ken down. You will need to stop, stir and start again a few times to in­cor­po­rate all the in­gre­di­ents.

3 Add 2 ta­ble­spoons nat­u­ral yo­ghurt, 1 finely sliced spring

onion, ¼ tea­spoon salt and freshly ground pep­per then cover and pulse once or twice to blend the flavour through. If the hum­mus is too thick, thin it down with a lit­tle ex­tra wa­ter or lemon juice.

4 Tip into a small bowl, smooth the hum­mus and cre­ate a slight dip in the cen­tre. Driz­zle ex­tra vir­gin olive oil into the cen­tre. Sprin­kle over 1 ta­ble­spoon toasted pine

nuts and ¼ tea­spoon sumac spice.

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