Green hummus
15 MINUTES | SERVES 6-8
EASY |
GF
;OPZ PZ H ]LY` KP LYLU[ O\TT\Z ÅH]V\Y ^PZL MYVT the traditional variety. I really love the vibrant colour but the punchy combination of herbs also gives it a unique flavour that pairs well with crudités, lettuce leaves and pitta bread. It’s also perfect as a filling for sandwiches and wraps. Mostly, though, I like to dip raw carrots into it, as the sweetness works really well, but then again, for a girl like me, hummus can always be eaten on its own by the heaped spoonful.
chickpeas 2 x 400g tins, drained and three-quarters of the brine of 1 tin reserved
lemon 1/2, juiced, plus more to taste
garlic 2 cloves
flat-leaf parsley a small bunch
coriander a small bunch
tarragon Ω a small bunch, leaves picked
tahini 2 tbsp
sea salt flakes Ω tsp
pitta bread to serve
nigella seeds 1 tsp to garnish
olive oil
• Put the first eight ingredients into a blender with plenty of freshly ground black pepper (if using a food processor you will need to mince the garlic and roughly chop the herbs first) and blitz, adding the reserved brine until smooth.
• Check and adjust the seasoning, adding more lemon juice to taste. Serve garnished with the nigella seeds and a drizzle of olive oil.
PER SERVING 105 KCALS | FAT 4G
SATURATES 0.5G | CARBS 9.7G | SUGARS 0.4G
FIBRE 4.1G | PROTEIN 5.5G | SALT 0.3G acidity but in a gentle and well-rounded capacity. Here, it makes the perfect dressing for this simple salad of tomatoes, and the ginger adds another flavour dimension.
red onion 1 small, finely chopped
baby plum tomatoes 200g, halved
salted peanuts 2 handfuls
coriander a small bunch, roughly chopped DRESSING
ginger 7cm piece, finely grated
olive oil 2 tbsp
tamarind paste (look for an unsweetened one) 1 heaped tbsp
light soy sauce 1 tbsp
runny honey 1 tbsp (see cook’s notes)
• Mix all the dressing ingredients together in a small bowl with some seasoning. Add the onion and leave to soak for about 20 minutes to soften.
• Put the tomatoes, peanuts and coriander in a bowl. Pour over the onion and dressing, and mix together well. Serve the salad at room temperature.
COOK’S NOTES
Substitute agave syrup or caster sugar for the honey to make this recipe suitable for vegans.
PER SERVING 121 KCALS | FAT 8.3G
SATURATES 1.4G | CARBS 7.7G | SUGARS 7G
FIBRE 1.6G | PROTEIN 3.1G | SALT 0.5G 2 heaped tsp pul biber chilli flakes
(see cook’s notes)
labneh 400g (or use greek yogurt strained in a muslin bag overnight – see cook’s notes) ready-made crispy onions or shallots a generous handful
dill 2-3 sprigs, finely chopped
• Remove the steak from the fridge an hour before cooking. Put it into a bowl with the mint, garlic powder, cumin, celery salt and a generous amount of pepper, and mix well. Pour in the olive oil and mix again. Leave to marinate for 10 minutes while you heat a large frying pan over a medium-high heat.
• Add the meat to the hot pan and cook for 1 minute on each side, then transfer to a small plate and season with salt. Turn off the heat and wipe the frying pan with kitchen paper. Return the pan to a low heat and add the butter. Once melted, stir in the pul biber a little until the butter turns red, then remove the pan from the heat.
• Spread out the labneh or strained greek yogurt on a large plate. Lift the steak off the plate using a slotted spoon and shake off the excess juices, then arrange on the labneh or yogurt before pouring the spiced butter over the steak. Scatter over the crispy onions followed by the dill and serve immediately.
COOK’S NOTES
Labneh is a soft cheese made from straining yogurt. You can buy it readymade in Middle Eastern grocers, or make a similar product by straining greek yogurt. To make the recipe above, mix 500g of greek yogurt with 1 tbsp of sea salt flakes, then spoon into a large muslinlined sieve. Leave to strain overnight in the fridge. Pul biber are dried, fruity chilli flakes with a mild heat, available online and in Middle Eastern supermarkets.
PER SERVING 399 KCALS | FAT 31G
SATURATES 11G | CARBS 7.9G | SUGARS 0.7G
FIBRE 0.8G | PROTEIN 21.8G | SALT 1G
Simply