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DIY Ethiopian Sharing Platter


Ethiopian sharing platters feature a number of small dishes, all designed to be eaten together as one meal. The idea is to make a variety of different dishes and pile small spoonfuls of each onto freshly made injera pancakes.


INJERA PANCAKES


MOROCCAN- SPICED SALMON


This Moroccan-spiced salmon is a protein-rich, filling recipe that brilliantly combines the flavours of Morocco with the beautiful delicacy of the fish. It's also deceptively easy to cook, making it perfect for a quick yet sophisticated evening meal.


SERVES 4 4 skin-on salmon fillets


1 red pepper, deseeded and diced


1 yellow pepper, deseeded and diced 1 red onion, diced Low-calorie cooking spray


Sea salt and freshly ground black pepper 1 lemon


FOR THE SPICE MIX 2 tsp ground ginger 1 tsp ground cumin 2 tsp ground coriander 1tsp ground cinnamon 1tsp ground white pepper Half tsp ground allspice Half tbsp ground turmeric


1 Mix all of the spice mix ingredients together and set aside.


2 Preheat the oven to 200C/180C fan/gas 6.


3 Place the peppers and onion on a baking tray. Spray with some low-calorie cooking spray and season with salt and pepper.


4 Coat the top of each salmon fillet with the spice mix and place the fillets on top of the veg on the baking tray (you can keep


54 | THE WEST COUNTRY FOODLOVER


any remaining spice mix in an airtight container for another time).


5 Cut the lemon in half lengthways and cut one half into eight slices. Arrange two slices on each piece of salmon and season with a little salt. Squeeze the remaining lemon half over the fish.


6 Place in the oven and cook for 20 mins, or until the fish is cooked through.


7 Remove from the oven and serve the spiced fish fillets with the roasted vegetables.


Previous two recipes: Pinch of Nom: 100 Slimming, Home-style Recipes by Kate Allinson and Kay Featherstone, published by Bluebird


Injera are Ethiopian fermented pancakes that are made using teff flour. Teff comes in white and reddish varieties, but the lighter the colour of the teff the more expensive it is to buy. Teff is often mixed with sorghum, a far cheaper grain. It can be a challenge to make an authentic injera as teff flour is not easy to find, so you’ll need to buy it online. You will need a good nonstick pan (approx 22cm diameter) with a tight-fitting lid. You will not use all the starter to make a batch of injera, so you can freeze and then unfreeze the starter for when you next want to make another batch of injera - before using just feed with more teff flour and leave to become bubbly again.


FOR THE STARTER 175g teff flour 420ml warm water


FOR THE INJERA 250g teff flour 400ml warm water 8 tbsp starter 1/8 tsp bicarbonate of soda


VEGAN


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