25
HUMMUS
Serves 4
75g chickpeas
5g at leaf parsley
½ tsp lemon zest
1 garlic clove, peeled
Juice of 1 lemon
½ tsp ground cumin
1 tbsp olive oil
• Place the chickpeas, parsley, lemon zest, garlic, lemon juice and the ground cumin into the work
bowl and process using the ‘Grind’ switch until combined.
• Once combined, process the mixture using the ‘Chop’ switch, whilst adding the olive oil through
the opening in the lid until well mixed and thickened.
Serving Suggestion: Serve with pitta bread or as a dip for crudités.
MONKFISH SKEWERS WITH KACHUMBER SALAD
Serves 4
Skewers
750g Monk sh tail
50ml Olive oil
Juice of 1 lemon
1 chilli
1 garlic clove
Salt and pepper
8 bamboo skewers
Mango & Walnut Chutney
2 ripe mangoes, peeled & diced
100g walnuts
1 chilli
40ml cider vinegar
40g brown sugar
Juice of 1 lemon
2cm piece of ginger, nely grated
2 cloves of garlic
1 tbsp mustard seeds
1 tbsp coriander seeds
4 green cardamon pods, crushed
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