Although I’m impatientely waiting for the new Delicous magazine, the edition of September has still attractive recipes to try out. Ottolenghi learned me how to mix ingredients for an awesome salad, the fattoush. The recipe of today combines that wonderful salad with a green pea humus and shrimps, great!
For 2p, blanch 450 grams of frozen peas (keep 1 table spoon seperate) in salted water. Rinse with cold water, drain and mix the peas with 2 table spoons of tahini paste, the juice of 1 lemon, 1 garlic clove and a drizzle of olive oil. Add some water, or olive oil to obtain a smooth paste. Store in the fridge.
Halve 2/4 pitas. Put on baking paper. Brush some olive oil on each side. Bake in the oven at 200° for 5 mins. Turn halfway.
Slice 1 cucumber, 1 red onion and 3 tomatoes. Add some white balsamic vinegar, pepper and salt. Mix and allow to rest for approx 15 mins.
Chop 1 garlic clove, 1 teaspoon of spicy paprika powder and 300 grams of peeled shrimps in the blender. Bake the mixture shortly in a drizzle of olive oil.
Mix the tomato cucumber salad with baby spinach.
Spread the humus, the salad with the bread, the humus and the minced shrimps on a large plate and finish with a few whole peas and za’atar. Nice nice!
Doc V's Healthy Kitchen 