Look for green çarliston peppers, or other similar varieties, in Middle Eastern food shops, though romanos will work just fine as a substitute. Yotem Ottolenghi’s giant couscous with black beans and quick pickled green peppers.Īs with many pasta and grain salads, this is a great one to take on picnics or camping, because it can be made in advance, it’s quick to assemble, it travels well and it’s pretty resilient. Giant couscous with black beans and quick pickled green peppers Arrange on a platter, top with the watercress, mint and sliced grapes, then serve with the za’atar seeds scattered over everything. When the chicken is completely cool, cut it into 1cm-wide strips, add these to the dressing bowl with the remaining two tablespoons of yoghurt, and mix gently to coat. Tip the chicken and its marinade into an oven tray lined with greaseproof paper, then roast for 25-30 minutes, until the juices run clear and the onions are slightly charred. Mix all the ingredients for the za’atar seeds and an eighth of a teaspoon of salt in a small bowl. To make the dressing, put the 50g whole grapes in the small bowl of a food processor, add all the remaining dressing ingredients except the sliced grapes, drop in an eighth of a teaspoon of salt, then blitz smooth and transfer to a large bowl. Put all the ingredients for the chicken in a large bowl with a quarter-teaspoon of salt and a good grind of black pepper, toss to combine, then set aside to marinate for at least an hour (or overnight in the fridge if you chill it, take it out of the fridge at least an hour before you want to start cooking). Serve as it is, or pile it into crusty rolls.ĥ00g boneless and skinless chicken thighsġ00g Greek yoghurt, plus 2 tbsp extra to finishġ50g red grapes, 100g thinly sliced, the rest left whole This can all be made ahead, but hold off on adding the leaves and herbs until just before serving. Yotam Ottolenghi’s chicken, grape and za’atar salad. Remove, leave to cool for at least 30 minutes, then slice and serve with the lemon wedges alongside. Sprinkle the dukkah over any remaining visible patches of custard, then bake for 25 minutes for a soft set and up to 35 minutes for a firmer one. Pour the custard into the tart shell, then drop spoonfuls of the pesto on top, keeping them apart. To make the pesto, put the oil, basil, parsley, the remaining 20g pecorino and 15g pine nuts in the small bowl of a food processor and pulse to a coarse paste.įor the dukkah, coarsely bash the seeds, hazelnuts and remaining pine nuts in a mortar. Finally stir in all the remaining beaten egg and two-thirds of the pecorino. Off the heat, gently stir in the trout and lemon zest, and leave to cool for 10 minutes. Meanwhile, put the cream, creme fraiche, spring onions, cayenne and an eighth of a teaspoon of salt in a small saucepan, put it on a medium heat and gently bring to a boil, which should take about three minutes. Using a pastry brush, brush a thin layer of the beaten egg all over the pastry shell, then return to the oven for two minutes. Carefully lift out the paper and beans, then return the tart case to the oven for 10 minutes more, until golden and cooked through. Place on a flat tray, then bake for 30 minutes. Line the tart shell with a sheet of baking paper large enough to cover the base and sides, then fill the tin with baking beans. Lift up the pastry circle, press it into the base and sides of the tin, then fold the overhang over the sides, pinch to secure and freeze for 10 minutes, until it’s cold to the touch. Roll out the pastry into a roughly 3mm-thick circle that’s at least 28cm in diameter (it needs to be large enough to line the base and sides of the tin, with some overhang). Heat the oven to 200C (180C fan)/390F/gas 6, and have ready a 24cm tart tin. Make more of the dukkah or pesto, if you like – it’s lovely to have a bit extra of both.Ĩ spring onions, trimmed and finely sliced (120g)ġ lemon, zest finely grated, to get 1 tsp, then cut into 8 wedgesĦ0g pecorino (or parmesan), finely grated It’s a real picnic winner as well: easy to slice and eat by hand, happily made in advance (not forgetting that extra 10 minutes in the oven), and it travels well, too. This one’s all about keeping the quiche love alive.
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