This dish is great as it is, or served as an easy side dish with barbecued lamb chops, say, or, best of all, wrapped in the flatbread recipe that follows.
Ingredients
(serves four)55ml tahini
55ml water
Juice of ½ lemon
1 clove garlic, grated
Sea salt
450g courgettes, sliced 1cm thick lengthwise
3 tbsp olive or rapeseed oil, plus more for drizzling
Freshly ground black pepper
3 tbsp fresh mint leaves, shredded
For the flatbreads
- 250g plain flour, plus extra for dusting
250g strong white bread flour
5g easy-blend yeast
10g salt
1 tbsp good-quality olive oil (plus extra for glazing; optional)
325ml hot water, or an equal mixture of hot water and natural yogurt
For the glaze (optional)
½ tsp cumin seeds
½ tsp coriander seeds
20g unsalted butter
2 tbsp olive oil
A good pinch of smoked paprika
the courgettes
First make the dressing, which is a cinch - just whisk together the tahini, water, lemon juice, garlic and a pinch of salt, then set aside.
Brush the courgettes with oil, sprinkle with a little salt and grill over medium coals until lightly charred and tender - about four minutes on each side.
Arrange the courgettes on a plate, drizzle over some of the tahini dressing and a splash or two of oil, a few grinds of pepper, some salt flakes and a sprinkling of mint. Serve immediately.
the flatbreads
These breads, which were devised by Dan Stevens, one of the chefs at River Cottage, are perfect with grilled food, with or without the spicy glaze.
If you want to make a glaze for your flatbreads, start with that; otherwise, skip this and go straight to the next paragraph. Heat a small frying pan over a medium heat, and when hot toast the cumin and coriander seeds for a minute or so until they release their fragrance. Grind with a pestle and mortar. Melt the butter, whisk in the olive oil, the ground cumin and coriander, and the paprika. Brush the glaze over the breads just before putting them on the grill, or do so just after they come off the grill - both approaches work well.
To make the flatbreads, mix all of the dry ingredients in a bowl and make a well in the centre. Tip the water (or the yogurt/water mix) into this well, pour in the olive oil, and mix together. Knead the dough until smooth, silky and elastic, then brush it with oil, cover and leave to rise until doubled in size. Deflate the dough, then leave to rise a second time, again until almost doubled in size.
Tear off pieces of dough the size of small lemons. Using plenty of flour on both your hands and the worksurface, shape them into rounds and roll out to 3-4mm thick. Leave each one to rest for five minutes or so.
Brush the flatbreads with the seasoned butter glaze or olive oil (both optional), then cook over a hot barbecue for four to five minutes, turning once, until puffed up and just beginning to char. Serve at once.
Original post
No comments:
Post a Comment