Ingredients
PISTACHIO, APRICOT & DARK CHOCOLATE ENERGY BARS
SERVES 16 COOKS IN 50 MINUTES DIFFICULTY SUPER EASY
• olive oil , for greasing • 75 g shelled pistachios • 100 g mixed seeds • 250 g rolled oats • 8 Medjool dates • 100 g dried apricots • 50 g quality dark chocolate (70%) • 100 ml maple syrup • 4 tablespoons smooth almond butter
Method • Preheat the oven to 180°C/350°F/gas 4. Grease and line a 20cm x 20cm square baking tin.
• Chop the pistachios, then scatter over a baking sheet with the mixed seeds and oats, and roast for 20 minutes, or until golden and toasted, turning occasionally.
• Meanwhile, destone and roughly tear the dates, and roughly chop the apricots and chocolate.
• Place the maple syrup, almond butter, dates and 150ml of water in a small saucepan over a low heat. Gently heat for 10 minutes, mashing the dates with the back of your spoon, until you have a sticky sauce.
Ingredients
• 500 g Brussels sprouts • 1 teaspoon cumin seeds • 2 teaspoons coriander seeds • 2 small red onions • 1 bulb of fennel • olive oil • 1 teaspoon sesame seeds • 25 g hazelnuts • 200 g Greek yoghurt • 1 heaped teaspoon tahini • 1 small clove of garlic • 1 lemon • 1 pinch of sumac • ½ a bunch of fresh coriander, dill and mint (20g)
Method • PPreheat the oven to 200ºC/400ºF/gas 6. • Bring a large pan of salted water to the boil over a medium-high heat. Wash and trim the sprouts, then add to the pan and parboil for 3 minutes. Drain in a colander and set aside to dry.
• Toast the cumin and coriander seeds in a small frying pan over a medium heat for 3 minutes, or until fragrant. Using a pestle and mortar, finely grind the toasted seeds with a pinch of sea salt.
• Tip most of the spice mix into a large roasting tray and toss in the sprouts.
• Peel and slice the onions, then trim and slice the fennel. Tip into the tray along with a glug of oil.
• Spread everything in an even layer – you may need two trays – and cook for 20 minutes, until tender and starting to caramelise.
• Meanwhile, return your frying pan to the heat and toast the sesame seeds and hazelnuts for 3 minutes, then grind up with the remaining spices, using a pestle and mortar.
• Combine the yoghurt with the tahini. Peel and crush the garlic and stir through, then finely grate in half the lemon zest and squeeze in half the juice (save the rest for another day).
• Taste the yoghurt and season well, then spread it evenly over the base of a large serving platter and sprinkle some sumac over the top.
• Spoon the sprout mix on top of the yoghurt mixture, scraping up the lovely crispy bits in the pan. Sprinkle the ground nuts and seeds over the top.
• Pick and finely chop the herb leaves, discarding the stalks. Scatter the leaves across the plate, then serve.
Credit all images & content:
jamieoliver.com MIDDLE EASTERN ROASTED SPROUTS
SERVES 4 COOKS IN 45 MINUTES DIFFICULTY NOT TOO TRICKY
• Tip the oats, seeds and pistachios into a large bowl along with the apricots and pour over the maple syrup mixture. Coat everything in the sticky sauce before gently folding through the dark chocolate.
• Pour the mixture into the baking tin, using a back of a spoon to press into an even layer.
• Bake for 15 to 20 minutes, or until golden, then cut into portions.
55 I INDIAN MIRROR APR 2018
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