QUINOA-CRUSTED SUBZ SEEKH
• 250 gm potato, peeled, diced
• 100 gm fine green beans, sliced • 50 gm carrot, peeled, diced • 50 gm broccoli, broken into florets, stem diced • 50 gm green peas • 50 gm quinoa • 20 gm ginger • 2 fresh green chilli • 25 ml olive oil • 20 gm lemon juice • 15 gm red chilli powder • 25 gm pomegranate powder • 10 gm black salt • 100 gm breadcrumbs
Preheat the oven to 200°C.
Boil all vegetables (green peas separately), strain and set aside.
Pick, wash and soak quinoa for 20 minutes, then boil until cooked, drain and set aside.
Blend all vegetables, ginger and green chilli until you get a coarse paste.
Heat olive oil in a thick-bottom pan. Add the vegetable paste and cook until the mixture is thick and devoid of moisture.
Add lemon juice, red chilli powder, pomegranate powder and black salt.
Spread the vegetable mixture on a tray and leave to cool.
Add breadcrumbs to thicken the mixture.
Use skewers to shape the vegetable mixture into sausagesized cylinders (approx. 1/3 cup mixture per skewer). Roll the skewers on a plate full of boiled quinoa and press into the quinoa so it sticks.
Place in a single layer across a baking sheet, and roast at 200°C for 10 minutes.
Remove skewers and serve with tamarind sauce.