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LOVE LOCAL


ORZO & FETA STUFFED PEPPERS


SERVES 4


2 large or 4 small red peppers, halved


4 tbsp olive oil 120g orzo 300g tin green lentils, drained 2 spring onions, finely chopped 2 tbsp pomegranate molasses 120g cherry tomatoes, halved 60g feta


Half a garlic clove


A handful of roughly chopped coriander leaves and stalks Juice of half a lemon 15g toasted pine nuts Sea salt


1 Preheat the oven to 200C/180C fan/gas 6. Put the peppers in a roasting dish and rub 2 tbsp of the oil all over them. Season with salt and roast for 40–45 mins until golden and tender. Transfer to a serving dish and set aside.


2 Meanwhile, drop the orzo into a pan of boiling water. Stir well to stop it sticking and cook for 6–8 mins until tender but still with a little bite. Drain and refresh under cold running water. Drain again and tip into a mixing bowl. Add the lentils, spring onions, pomegranate molasses and 1 tbsp of the olive oil. Season with salt and mix well. Stuff the cooked peppers with the mix and spoon the remaining orzo around them. Arrange the cherry tomatoes and feta over the top.


3 Bash the garlic with a little salt into a paste. Add the coriander and bash again into a paste. Add the lemon juice, remaining olive oil and 1 tbsp of water. Mix into a dressing and drizzle over the stuffed peppers. Scatter over the pine nuts and serve immediately.


Previous 2 recipes: Saffron in the Souks by John Gregory-Smith, published by Kyle Books


TO GARNISH 35g toasted almond flakes 40g pomegranate seeds


1 Put the chicken into a casserole and cover with about 2–2.5 litres of water. Add the cinnamon, bay leaves and halved onions. Bring to the boil over a high heat. Cover, reduce the heat to medium–low and cook for 1.5–2 hours or until cooked through. Remove the chicken and leave to cool. Discard the skin and bones and shred the meat. Strain the stock and reserve for later.


2 Heat the oil in a pan over a medium heat and add the chopped onions. Cook for 10–12 mins, stirring occasionally, until golden. Add the garlic and stir-fry for 10 seconds until fragrant. Add all but a handful of the coriander and the 7 spice. Mix well and add the rice. Pour over 600ml of the chicken stock and stir together once. Bring to the boil, cover,


reduce the heat to low and cook for 10–12 mins or until all the stock has been absorbed by the rice. Remove from the heat and tip in the chickpeas. Cover and leave for 4–5 mins so that the chickpeas can warm through. Season with a good pinch of salt and add the lemon juice. Fork together.


3 To make the sauce, put the yogurt, tahini, 50ml water and the lemon juice into a small saucepan. Mix well and warm through over a low heat, stirring occasionally, for 4–5 mins. If it gets too thick, just add a little more water and mix well.


4 When you’re ready to eat, tip the rice onto a serving dish and scatter over the shredded chicken. Drizzle a little of the tarator sauce over the top and garnish with the almond flakes, pomegranate seeds and remaining coriander. Add a pinch of Lebanese 7 spice and serve immediately with the remaining sauce in a bowl.


FOODLOVERMAGAZINE.COM | 49


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