Impress guests with this Middle Eastern-inspired vegan dish that’s perfect for your next al fresco party
- 1 tbsp garlic, finely minced
- 1/2 cup olive oil
- 1/2 cup canola oil
- 9 cups vegetable stock (simmer 10 cups water with 500 g onion, 250 g celery, 250 g carrots and 2 bay leaves for 45 minutes)
- 1 tbsp kosher salt
- 580 g chickpea flour (weigh on a scale to make it accurate)
- 2 L canola oil for deep-frying or 3 tbsp canola for pan-frying
- Lightly brush half-size sheet pan or shallow 2-inch-thick square plate with oil and line with parchment paper.
- Sweat off minced garlic with both oils combined in a sauce pot. Don’t get colour on the garlic.
- Add in stock and bring it to a simmer. Add in salt and slowly whisk in chickpea flour. Cook on medium heat. Keep whisking to try to get the large lumps out. Cook until it pulls away from the pot, about 8 to10 minutes.
- Spread the batter on the half-sheet pan (1 1/2-inch thickness), smooth it out quickly while it’s still hot.
- Cover with another piece of parchment paper and let it cool in the fridge.
- Unmold, trim the edges first and portion into bite-sized pieces, or into desired size.
- Deep-fry the farina pieces until golden brown in canola oil, or pan-fry until all sides are golden brown and crispy on a medium-heat frying pan.
KALE SALAD AND MINT VINAIGRETTE
- 4 tbsp extra virgin olive oil
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh mint, chopped
- 1 clove garlic, finely chopped
- 1 tbsp capers, drained
- Zest of half a lemon
- 1/4 tsp ground cumin
- Pinch of black pepper
- 2 cups fresh baby kale
- Combine all of the ingredients except kale and mix well.
- Dress the kale with the vinaigrette just before serving. Check the seasoning and add salt if needed.
ESPELETTE SMOKED PAPRIKA AIOLI
- 1/2 cups vegan mayo (if you can’t find it, use plain vegan yogurt)
- 1/4 tsp espelette pepper powder (if you can't find it, use cayenne powder)
- 1/4 tsp smoked paprika
- 1/2 tsp chopped garlic
- 2 tbsp fresh lemon juice
Mix all the ingredients together.
- 3 tbsp hazelnuts, toasted
- 3 tbsp pine nuts, toasted
- 3 tbsp white sesame, toasted
- 3 tbsp black sesame seeds, toasted
- 1/4 tsp ground coriander
- 1/4 tsp ground cumin
- 1/4 tsp Baharat spice
- 1/2 tsp salt
Coarsely chop hazelnuts and pine nuts until they're broken down into small chunks. Mix all of the ingredients together thoroughly so that the salt is evenly distributed.
- Plate salad.
- Arrange the chickpea pieces on top.
- Dot with aioli then sprinkle with dukkah mix.
Makes 10 portions