Runner Up Dish From Belazu & Leith’s Ingredient is King Competition.
25g peeled hazelnuts
2 teaspoons coriander seeds
2 teaspoons cumin seeds
25g sesame seeds
1 teaspoon dried mint
2 teaspoons sea salt
½ teaspoon ground black pepper
1-2T olive oil
Siyez and date falafels
4 mejool dates
½ teaspoon bicarbonate of soda
2 cloves garlic
Bunch of parsley
½ egg, beaten
2 teaspoons siyez dukkah mix (see recipe above)
Olive oil/sunflower oil for deep frying
Moscatel vinegar pickled tomatoes
100g cherry tomatoes
100ml moscatel vinegar
20g golden caster sugar
½ t salt
Lamb loin fillet (optional)
200g lamb loin fillet
Verdemanda and yoghurt dressing
150g Greek yoghurt
4 tablespoons Verdemanda Extra Virgin Olive Oil
Freshly squeezed lemon juice
Heat oven to 200°C and dry roast siyez on a baking tray for 20-30 minutes until golden.
Cool and then grind to fine breadcrumbs.
Toast hazelnuts and chop.
Dry fry coriander seeds, cumin seeds and sesame seeds until aromatic.
Cool and then grind coarsely.
Heat oil in the pan and fry siyez crumbs until dark golden and crispy. Allow draining on kitchen paper.
Combine siyez crumbs, spice mix, hazelnuts, salt, mint and black pepper to taste.
Siyez and Date Falafels:
Heat oven to 200°C and dry roast half the siyez; grind finely and sieve (to get approximately 100g siyez flour).
Place the other half in salted water and bring to the boil, simmering for 10 minutes.
Finely chop shallots.
Finely chop the parsley (2 tablespoons).
Crush garlic with salt.
Pit the dates.
Drain siyez and put in food processor with dates, shallots and garlic until combined.
Remove to a bowl and mix with siyez flour, bicarbonate of soda, dukkah mix, parsley and egg to a firm paste.
Season to taste.
Roll into walnut-sized balls and flatten slightly. Refrigerate 20 minutes.
Heat oil and deep fry falafels a few at a time. They should brown in 30 seconds.
Remove and drain on kitchen paper.
Moscatel Vinegar Pickled Tomatoes:
Dissolve sugar and salt in vinegar.
Blanch in boiling water for 20 seconds, plunge immediately into iced water and remove skin.
Put tomatoes in a bowl with vinegar marinade until required.
Lamb Loin Fillet:
Crush garlic and mix with oil’
Marinate lamb loin in the mixture for 30 minutes.
Heat oven to 200°C and roast lamb for 20 minutes.
Rest and thinly slice.
Verdemanda and Yoghurt Dressing:
Mix yoghurt and olive oil.
Add lemon juice and sea salt to taste.
Arrange rocket or salad leaves on plate.
Add falafels, picked tomatoes and lamb if using.
Sprinkle with dukkah mix and micro herbs.
Serve with dressing on the plate or on the side.