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Share plate with hummus, spiced cauliflower and shredded lamb (Diabetes)
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Ingredients
- 200 g dried chickpeas
- 1 tsp bicarbonate of soda
- water, to soak
Spiced roast cauliflower
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- ½ tsp fennel seeds
- ¾ tsp paprika
- ½ tsp chilli powder, to taste
- ground black pepper, to taste
- 750 g cauliflower, cut into florets
- 1 tbsp extra virgin olive oil, to taste
Zhoug
- 1 tsp caraway seeds
- 2 tsp cardamom pod, seeds only
- 1 tsp black peppercorns
- 3 garlic cloves
- 6 fresh green chillies, deseeded
- 40 g fresh coriander, leaves and stems only, stems chopped into thirds
- 10 g fresh flat-leaf parsley, leaves only
- 30 g freshly squeezed lemon juice
- 40 g extra virgin olive oil
Hummus and shredded lamb
- 1200 g boiling water
- 500 g boneless lamb shoulder, cut into 3 cm pieces
- 140 g freshly squeezed lemon juice
- 1 tbsp white wine
- 1 tsp onion powder
- ½ tsp ground black pepper
- 1 tsp dried oregano
- 1 tsp sumac
- 100 g tahini
- 1 garlic clove, to taste
- 80 g ice cubes
Whipped feta
- 75 g feta cheese
- 100 g ricotta
- 2 tsp extra virgin olive oil
Assembly
- ½ tsp ground cumin
- ½ tsp sweet paprika
- 2 tbsp extra virgin olive oil, to drizzle
- 6 sprigs fresh flat-leaf parsley, leaves only
- 40 g toasted pine nuts
- 30 g pomegranate arils, to garnish
- flatbread, wholemeal, toasted, to serve (see Tips)
- Nutrition
- per 1 portion
- Calories
- 1508 kJ / 361 kcal
- Protein
- 16.1 g
- Carbohydrates
- 31.1 g
- Fat
- 12.3 g
- Saturated Fat
- 4.4 g
- Fibre
- 7.9 g
- Sodium
- 434 mg
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