Sum­mer ON A PLATE

Whip up Neil Roake’s Mid­dle East­ern-in­spired pitas for a feast of ex­otic flavours

Marie Claire (South Africa) - - FOOD -

METHOD Roast lamb 1. Pre­heat the oven to 180°C. 2. Pierce the skin and insert 16 halves of gar­lic deep into the holes. 3. Brush the out­side with olive oil and mus­tard and sea­son with salt and pep­per. 4. Roast the lamb un­cov­ered for 125 min­utes and rest it 10-15 min­utes be­fore carv­ing. Fried aubergines 1. Sprin­kle aubergine slices with salt and al­low to rest. 2. Rub each slice clean and brush with olive oil. 3. Cook in a fry­ing pan over medium heat un­til both sides are golden brown. Zhug hot sauce Blend all the in­gre­di­ents in a food pro­ces­sor for 2-3 min­utes un­til it forms a green paste. Tahini yo­ghurt Add all the in­gre­di­ents to a mix­ing bowl and fold un­til mixed thor­oughly. Serve chilled. To as­sem­ble 1. Fill each pita with a spoon­ful of lamb, some sliced boiled egg and aubergines, zhug and yo­ghurt. Top with pomegranate seeds. 2. Add a spread of hum­mus and some chopped salad if you’d like. Serves 6

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