Raw Veggies Appetiser
(0 votes)
(0 votes)
Health Score:
91 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
8
- For the spicy spinach dip
- 2 Tbsps olive oil
- ½ cup Pine nuts
- ½ onion (minced)
- ground Cumin
- ground cilantro
- Chili powder
- cayenne pepper
- 3 cups Frozen Spinach (thawed)
- 1 cup Greek yogurt
- salt
- Cashews
- mint (to garnish)
- For the baba ganoush
- 1 large Eggplant (peeled and diced)
- 3 Tbsps olive oil
- ¼ onion (peeled and diced)
- 1 clove garlic cloves (crushed)
- fresh Basil
- Caper (to garnish)
- For the saffron alioli
- 1 pinch Saffron (about 20 strands)
- 1 ½ Tbsps warm water
- 2 large egg yolks
- 1 large garlic clove (minced)
- ¼ tsp salt
- ¾ cup extra-virgin olive oil
- 2 tsps fresh lemon juice
- freshly ground Black pepper
- cloves (to garnish)
- To serve
- Chocolate stick
Preparation steps
1.
For the spinach dip: Heat olive oil in heavy based pan. Add the pine nuts and minced onion and cook over a high heat until the onion is softened and transparent and the pine nuts golden.
2.
Add the cumin, coriander, chilli powder, cayenne pepper and cook for 1-2 minutes. Transfer to a bowl
3.
Squeeze the spinach until very dry and chop coarsely. Discard any woody bits.
4.
Stir the spinach and yoghurt into the onion mixture. Season with salt and garnish with cashew nuts.
5.
Place in a bowl, cover with clingfilm and chill until ready to serve.
6.
For the baba ganoush: Preheat oven to 225°C | 425F | gas 7.
7.
Heat oil in an ovenproof pan. Add the aubergine and onion and fry until softened.
8.
Add the garlic and place pan in the oven and cook for 10 minutes.
9.
Remove the aubergine from the oven and blitz in a food processor with the basil and a drizzle of olive oil. Blitz to a paste.
10.
Transfer to a bowl, cover with clingfilm and chill until ready to use. Garnish with capers
11.
For the saffron aioli: Soak the saffron threads in warm water for 15-20 minutes.
12.
Combine the egg yolks, garlic and salt and whisk to combine.
13.
Very slowly add the olive oil, continuously whisking until half the oil had been added.
14.
Gradually continue adding the remainder of the oil. Add the saffron and its soaking water, stir well.
15.
Clean the saffron soaking bowl out with the lemon juice to catch any remaining saffron. Whisk the lemon juice into the aioli. Season with pepper.
16.
Cover with clingfilm and chill until required. Garnish with sliced garlic cloves.
