Plato principal
Beetroot Hummus with Grilled Lamb Chops, Purslane Salad and Roasted Potatoes
1 h 30 minPara 6Nutri-Score C€€€
C
1 h 30 min
1 h 30 minBeetroot Hummus with Grilled Lamb Chops, Purslane Salad and Roasted Potatoes
lo que necesita
Ingredientes
chickpeas (boiled or canned, drained)Despensa1,2 kg
beetroot (roasted)Frutas y verduras3 piezas- tahini (sesame paste)Despensa360 ml
salt (1 tsp for hummus, 1 tsp for butter)Especias2 piezas- lemon juice (freshly squeezed)Frutas y verduras60 ml
garlic (cloves)Frutas y verduras2 piezas
ice cubesOtro120 g
olive oil (for hummus)Despensa60 ml- purslane (leaves only)Frutas y verduras150 g
- mint (fresh leaves)Frutas y verduras15 g
- fresh zaatar (green, chopped)Frutas y verduras15 g
- green onions (sliced)Frutas y verduras3 piezas
cucumber (diced)Frutas y verduras1 pieza
radishes (thinly sliced)Frutas y verduras6 piezas- pomegranate (seeds only)Frutas y verduras1 pieza
- lemon juice (for the dressing)Frutas y verduras45 ml
- olive oil (for the dressing)Despensa60 ml
sumacEspecias5 g- pomegranate molassesDespensa15 ml
black pepper (ground)Especias2 g
unsalted butter (at room temperature)Lácteos340 g- cumin seedsEspecias6 g
- fennel seedsEspecias6 g
- black peppercorns (whole)Especias6 g
- red chili flakesEspecias2 g
- salt (for the flavored butter)Especias5 g
lamb chopsCarne12 piezas
potatoes (large, thickly sliced)Frutas y verduras5 piezas- olive oil (for the potatoes)Despensa60 ml
- salt (for the potatoes)Especias5 g
- black pepper (for the potatoes)Especias2 g
- garlic (whole bulb, crushed)Frutas y verduras1 pieza
- rosemary (sprigs)Frutas y verduras4 piezas
- lemon juice (for the potatoes)Frutas y verduras15 ml
por ración
Nutrición
1087kcal
- Carbohidratos
- 57 g
- Proteínas
- 35 g
- Grasas
- 80 g
lo que usará
Utensilios
Procesador de alimentos
Horno
Bandeja de horno- Olla
Sartén
Bol
Escurridor
paso a paso
Preparación
- Paso 1
Make the beetroot hummus
- Blend the chickpeas, roasted beetroot, tahini, salt, lemon juice and garlic in a food processor.
- Add the ice and olive oil and blend until completely smooth and creamy.
- Taste and adjust the seasoning, then set aside.
- Paso 2
Prepare the purslane salad
- Wash and pick the purslane leaves, then place them in a bowl with the mint, fresh zaatar, green onions, cucumber, radishes and pomegranate seeds.
- Whisk the lemon juice, olive oil, sumac, pomegranate molasses, salt and pepper into a dressing.
- Dress the salad just before serving.
- Paso 3
Make the flavored butter
- Toast the cumin seeds, fennel seeds and black peppercorns, then grind them into a fine powder.
- Blend the ground spices with the butter, chili flakes and salt in a food processor until smooth.
- Set aside, or refrigerate for longer storage.
- Paso 4
Roast the potatoes
- Preheat the oven to 200 °C.
- Boil the potato slices in salted water until just tender, then drain.
- Toss the potatoes on a baking tray with olive oil, salt and pepper and roast until golden and crispy, flipping once.
- Paso 5
Finish the potatoes
- Add the crushed garlic and rosemary to the tray and roast a few more minutes.
- Remove from the oven and finish with lemon juice.
- Paso 6
Grill the lamb chops
- Season the lamb chops and grill them to your liking.
- Brush generously with the flavored butter while still hot.
- Paso 7
Serve
- Spread the beetroot hummus on a platter.
- Arrange the lamb chops, purslane salad and roasted potatoes alongside.