Hoofdgerecht
Beetroot Hummus with Grilled Lamb Chops, Purslane Salad and Roasted Potatoes
1 u 30 minVoor 6Nutri-Score C€€€
C
1 u 30 min
1 u 30 minBeetroot Hummus with Grilled Lamb Chops, Purslane Salad and Roasted Potatoes
wat je nodig hebt
Ingrediënten
chickpeas (boiled or canned, drained)Voorraadkast1,2 kg
beetroot (roasted)Groente en fruit3 stukken- tahini (sesame paste)Voorraadkast360 ml
salt (1 tsp for hummus, 1 tsp for butter)Kruiden en specerijen2 stukken- lemon juice (freshly squeezed)Groente en fruit60 ml
garlic (cloves)Groente en fruit2 stukken
ice cubesOverig120 g
olive oil (for hummus)Voorraadkast60 ml- purslane (leaves only)Groente en fruit150 g
- mint (fresh leaves)Groente en fruit15 g
- fresh zaatar (green, chopped)Groente en fruit15 g
- green onions (sliced)Groente en fruit3 stukken
cucumber (diced)Groente en fruit1 stuk
radishes (thinly sliced)Groente en fruit6 stukken- pomegranate (seeds only)Groente en fruit1 stuk
- lemon juice (for the dressing)Groente en fruit45 ml
- olive oil (for the dressing)Voorraadkast60 ml
sumacKruiden en specerijen5 g- pomegranate molassesVoorraadkast15 ml
black pepper (ground)Kruiden en specerijen2 g
unsalted butter (at room temperature)Zuivel340 g- cumin seedsKruiden en specerijen6 g
- fennel seedsKruiden en specerijen6 g
- black peppercorns (whole)Kruiden en specerijen6 g
- red chili flakesKruiden en specerijen2 g
- salt (for the flavored butter)Kruiden en specerijen5 g
lamb chopsVlees12 stukken
potatoes (large, thickly sliced)Groente en fruit5 stukken- olive oil (for the potatoes)Voorraadkast60 ml
- salt (for the potatoes)Kruiden en specerijen5 g
- black pepper (for the potatoes)Kruiden en specerijen2 g
- garlic (whole bulb, crushed)Groente en fruit1 stuk
- rosemary (sprigs)Groente en fruit4 stukken
- lemon juice (for the potatoes)Groente en fruit15 ml
per portie
Voedingswaarden
1.087kcal
- Koolhydraten
- 57 g
- Eiwitten
- 35 g
- Vetten
- 80 g
wat je gebruikt
Keukengerei
Keukenmachine
Oven
Bakplaat- Soeppan
Koekenpan
Mengkom
Vergiet
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 6
Grill the lamb chops
- Season the lamb chops and grill them to your liking.
- Brush generously with the flavored butter while still hot.
- Stap 7
Serve
- Spread the beetroot hummus on a platter.
- Arrange the lamb chops, purslane salad and roasted potatoes alongside.