2 tbsps olive oil
1 tsp cumin seeds
2 cloves garlic, peeled and sliced very thin
1–2 small red chillies, deseeded and finely chopped
2 handfuls tenderstem broccoli, cut into whole florets with stems sliced diagonally in bite-size pieces
1 can chickpeas, drained
1 medium red onion, thickly sliced
1 medium red pepper, julienned
2 tbsps lime juice
freshly ground black pepper
handful fresh coriander (cilantro)
Heat the oil in a skillet or wok and add the cumin seeds and garlic, cooking until the garlic is translucent but taking care not to brown it. Add the chillis and broccoli and cook until tender. Add the chickpeas, onion and red pepper and saute for 30 seconds. Toss with the lime juice and serve on a platter, topped by the coriander leaves. Very refreshing!Print This Post
(serves 4 as a starter, or 2 as a light lunch)
2 globe artichokes
juice of 1 lemon
1 cup crayfish tails
2 tsps garlic-infused olive oil (or plain oil and a minced clove of garlic)
juice of 1 further lemon, maybe more
sea salt and fresh black pepper to taste
Cut off the stem of the artichoke where it’s woody, and peel the outer layer from the rest of the stem with a potato peeler, then cut off the top sort of third of the artichoke. This is because the top and outer leaves are tough and inedible.
Peel away nearly all the outer leaves, until very pale and tender ones are left. Then with a sharp teaspoon, dig in the center of the artichoke and carefully scoop out all the inner leaves and the furry, hairy bits of choke inside them. Err on the side of removing too many inner leaves, rather than leaving behind any choke, which is inedible.
Immediately plunge the artichokes in lemon water, to prevent them turning brown.
When you are ready to serve your salad, remove the artichokes one at a time, shake off the water,…read the rest of this recipe