I love a buffet ‘Ottolenghi style’ : large plates with different colors and flavors spread on a long table. The number of guests is not so important. I enjoy cooking lots of different recipes. After cleaning up the kitchen and myself, I can enjoy every single moment with the guests. But, not yet😏.
This dish is a perfect one for that kind of dinners. Slice 750 grams of courgettes. Add 4 chopped garlic cloves, 1 chopped chili and 2 table spoons of olive oil. Mix. Put in an oven dish. Bake in the oven at 180° for 30 minutes. Stir halfway and add 1 table spoon of mixed seeds.
Boil 3 eggs for 8 minutes. Rinse with cold water and remove the skin. Separate the egg yolk and the white. Crush with a fork. Mix the egg yolks with a handful a fresh herbs ( oregano and mint). Chop 1 red apple. Mix with the juice of 1/2 lemon.
Mix 120 grams of whole wheat couscous with the zeste of 1 lemon. Add some salt and cover with boiling water. Cover and allow to rest for approximately 10-15 minutes. Add the crushed egg whites and 1 can of drained chickpeas.
Once the courgettes are al dente, add the couscous mixture and the apple. Stir. Taste, add pepper and salt. Put back in the oven to heat.
Serve with the crushed egg yolks.