6. Meanwhile, peel and roughly chop the mango. Drain the hearts of palm and chop up with the mango and cooled chicken. 7. Halve the avocados and scoop out the flesh onto the board, then top with the lettuce and rocket. Run your knife through everything a couple of times until it is all chopped and mixed together. 8. Squeeze over the lime juice, season well with sea salt and black pepper, then drizzle with extra virgin olive oil. Toss it all together, then scoop the salad into a serving bowl or platter. 9. Crumble over the feta, sprinkle with the toasted pumpkin seeds and snip over the cress. 10. Tips: Hearts of palm come from the centre of a palm tree; you can buy them tinned in most supermarkets. 11. Tips: Coriander cress, or wild coriander, is a variety of micro-herb with a lovely peppery flavour. If you can’t find it, simply use any cress you like.
Recipe Card for Thursday/ Entree Recipe Name: Chickpea Flour Pancakes with Salad With Five Spices Blended Chutney Dietary Requirement s: VG, GF, LF, DIA Key Ingredient: Chickpea flour, avocado, chutney Preparation Time: 25 mins Cooking Time: 15 mins Yield: 20 Serves Quantity Ingredients 2.5 ea 2.5 ea 1 bunch 2.5 g 10 g 1.5 kg 5 g 2 g Qty Qty Tomato & Raisin Chutney 250 g 1.5 kg 10 cm piece 1 bunch 20 ml 20 ml 5 ea (small) 20 ml 500 g 300 ml 5 g 3 g Avocado & Rocket Salad 10 ea 5 ea 2.5 ea 5 small bunch 150 g 20 ml Brown onions Fresh green chilli Fresh coriander Cumin seeds Dried pomegranate seeds Chickpea flour Ground coriander Ground turmeric Red chilli powder Sunflower oil for greasing Tomato & Raisin Chutney Golden raisins Ripe tomatoes Ginger Fresh coriander Sunflower oil Panch phoran (Indian five spice blend) Dried red chilli Tomato puree Palm sugar Apple cider vinegar Ground coriander Garam masala Avocado & Rocket Salad Ripe avocados Large grapefruit Red onion Baby rocket Olive oil Aged balsamic vinegar Method 1. Before you start, place the raisins in warm water and leave to soak for 5 to 7 minutes. 2. For the pancakes, peel and chop the onion along with the chilli. Pick and finely chop the coriander leaves. 3. Toast the cumin seeds in a dry frying pan. Lightly crush the pomegranate seeds. 4. Place it all into a bowl with the flour, ground spices and 150ml to 220ml of cold water (just enough to make a thin batter), then stir to combine. Season with sea salt, black pepper and chilli powder to taste. 5. Grease a large non-stick pan with a little sunflower oil, then cook one pancake at a time until all the batter is used up. Stack the pancakes between layers of greaseproof paper until required. 6. For the chutney, dice the tomatoes, peel and finely grate the ginger, then pick and chop the coriander leaves. Drain the raisins. 7. Heat the oil until hot. Fry the panch phoran till it crackles, then add the tomatoes, ginger, coriander leaves, raisins and the remaining ingredients.
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- Spring '20
- Olive oil, Cookware and bakeware, Cheesecake, Chili pepper, Parsley