We hosted Christmas at our house this year, with a few of Cindy's solid unit of measurement joining us for a laid-back lunch. We looked to Ottolenghi for ideas of course of written report - Cindy's postal service side past times side upwards volition showcase the sweetness spud recipe nosotros made - but nosotros also delved dorsum into Community for this fancy cauliflower dish.
I made it tardily on myself past times making the baba ghanoush a twenty-four hours early on - you lot could in all probability produce it piece everything else was going on, but my multi-tasking skills aren't upwards to 3 concurrent processes. Besides, a twenty-four hours inwards the refrigerator does wonders for the flavours of the baba ghanoush.
When you lot combine all the bits as well as pieces, you lot air current upwards with a wonderful combination of flavours - smoky eggplant, bursts of sweetness as well as tangy pomegranate, coriander as well as golden roasted cauliflower. I left the lentils a chip also long inwards the saucepan, as well as thus they lacked a chip of texture, but otherwise this was fantastic. It's a chip much for a schoolhouse night, but a fantastic pick when you're trying to print guests or taking something to a picnic. Added bonus: nosotros had heaps of baba ghanoush leftover to smear on toast as well as crackers.
Smoky baba ghanoush with roasted cauliflower, lentils & pomegranate
(from Community past times Hetty McKinnon)
two pocket-size cauliflowers, cutting into florets
3 tablespoons olive oil
300g puy lentils
i loving cup babe spinach
pocket-size bunch coriander
juice of one-half a lemon
i pomegranate, seeds extracted
pomegranate molasses
common salt as well as pepper
baba ghanoush
4 eggplants
4 tablespoons tahini
two cloves garlic, minced
juice of i lemon
3 tablespoons yoghurt
five tablespoons olive oil
common salt as well as pepper
Make the baba ghanoush past times roasting the eggplants straight over the open fire of gas hobs (or nether a hot grill if you lot don't bring a gas stovetop).
Give the eggplants 5-10 minutes, turning regularly until the skins are totally charred. Once they've cooled down, peel the pare off as well as popular the flesh as well as juices into a large bowl.
Mash the eggplant roughly with a fork, leaving it a chip chunky. Stir through the tahini, garlic, lemon juice, yoghurt as well as olive fossil oil as well as combine thoroughly. Taste as well as flavor with common salt as well as pepper.
Preheat the oven to 200°C.
Coat the cauliflower florets inwards 3 tablespoons of olive fossil oil as well as generously flavor with common salt as well as pepper. Pop them inwards a baking tray as well as roast for one-half an threescore minutes until golden.
While they're roasting, ready your lentils - 20 minutes or as well as thus inwards boiling H2O should bring them tender without beingness overcooked. Drain them.
Combine the cauliflower, lentils, spinach, coriander, the residue of the olive oil, to a greater extent than common salt as well as pepper as well as lemon juice inwards a bowl.
Serve the cauliflower salad amongst a large dollop of baba ghanoush as well as scatter pomegranate seeds over everything. Finish off with a drizzle of pomegranate molasses as well as enjoy.
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