Middle Eastern Feast with Katie and Michael Quinn
Green tahini sauce 100g of tahini 30g of parsley, roughly chopped 1 small clove of garlic 4 tbsp lemon juice Flaked sea salt
Roasted cauliflower 1 large cauliflower trimmed and broken down into florets 1 tbsp ground cumin 1 tbsp ground coriander 1 tsp sumac 2 tbsp olive oil Flaked sea salt Black pepper 1 lemon cut into wedges
Dukkah 70g hazelnuts 2 tbsp sunflower seeds 1 tsp fennel seeds 1 tbsp cumin 3 tbsp coriander seeds 1 1⁄2 tbsp sesame 1 tbsp nigella 1⁄2 tsp salt 1 tsp sweet paprika
Tabbouleh 100g pearl barley 1 cucumber 2 tomatoes 100ml olive oil 1 teaspoon coriander seeds, crushed 1⁄2 teaspoon cumin seeds 200g flat leaf parsley 4 spring onions 2 cloves garlic, minced 50ml lemon juice Salt and pepper
Date and coriander slaw with toasted pumpkin seeds 1⁄2 head red, savoy or white cabbage 200g pumpkin Smoked paprika Olive oil 6 Medjoul dates, pitted and chopped 1 pomegranate 1 bunch fresh coriander 1 lemon - juice and zest Salt and pepper
Green tahini Blitz tahini, parsley and garlic in a food processor. Add 100 ml of water and add lemon juice. Blitz again until
Roasted cauliflower Mix cauliflower in a large bowl with oil ,all ground spices, salt and pepper. Once combined, spread out onto a large parchment lined tray. Make sure not to over crowd. Roast in oven at 200 until soft and golden brown while still retaining some bite. Remove and set aside to cool.
Dukkah Preheat oven to 160 Roast hazelnuts for 20 mins, add sunflower seeds after 10 mins. In a pan on medium heat dry toast fennel seeds after 30 seconds or so add cumin tosat until they start to pop. Empty seeds into a bowl. Do the same to the coriander seeds,sesame and nigella. Mix in a bowl with salt and paprika. Can be stored in an airtight container for up to a month.
Tabbouleh First toast the barley for around 8 minutes at 180, shaking the tray a couple of times to make sure it doesn’t burn. Bring the barley to a deep golden colour - this will make the flavour nutty and more complex. Then simmer the toasted barley in plenty of salted water for around 30 minutes, til tender but with a bite. Remove from the heat and drain, then rinse with plenty of cold water. Chop the parsley and spring onions very finely, and dice the tomato and cucumber as small as you can. Place in a bowl with the garlic, spices and barley. Whisk together the lemon juice and olive oil, season well and dress the salad just before serving.
Date and coriander slaw with toasted pumpkin seeds Start by cutting off the root of the cabbage, then cut into quarters. Then core and shred the cabbage as finely as you can. Once shredded, put in a large bowl and leave to the side. Toss the seeds with the spice, salt and a good drizzle of oil, then toast for around 8 minutes at 160. Pick out the pomegranate seeds and finely chopped coriander, dates pour in the lemon zest and juice. toss together with the cabbage. At this point season your salad with salt and pepper to taste. Add to a serving bowl and garnish with the toasted seeds.
