Danie główne
Beetroot Hummus with Grilled Lamb Chops, Purslane Salad and Roasted Potatoes
1 godz. 30 minPorcje: 6Nutri-Score C€€€
C
1 godz. 30 min
1 godz. 30 minBeetroot Hummus with Grilled Lamb Chops, Purslane Salad and Roasted Potatoes
czego potrzebujesz
Składniki
chickpeas (boiled or canned, drained)Spiżarnia1,2 kg
beetroot (roasted)Warzywa i owoce3 kawałki- tahini (sesame paste)Spiżarnia360 ml
salt (1 tsp for hummus, 1 tsp for butter)Przyprawy2 kawałki- lemon juice (freshly squeezed)Warzywa i owoce60 ml
garlic (cloves)Warzywa i owoce2 kawałki
ice cubesInne120 g
olive oil (for hummus)Spiżarnia60 ml- purslane (leaves only)Warzywa i owoce150 g
- mint (fresh leaves)Warzywa i owoce15 g
- fresh zaatar (green, chopped)Warzywa i owoce15 g
- green onions (sliced)Warzywa i owoce3 kawałki
cucumber (diced)Warzywa i owoce1 kawałek
radishes (thinly sliced)Warzywa i owoce6 kawałki- pomegranate (seeds only)Warzywa i owoce1 kawałek
- lemon juice (for the dressing)Warzywa i owoce45 ml
- olive oil (for the dressing)Spiżarnia60 ml
sumacPrzyprawy5 g- pomegranate molassesSpiżarnia15 ml
black pepper (ground)Przyprawy2 g
unsalted butter (at room temperature)Nabiał340 g- cumin seedsPrzyprawy6 g
- fennel seedsPrzyprawy6 g
- black peppercorns (whole)Przyprawy6 g
- red chili flakesPrzyprawy2 g
- salt (for the flavored butter)Przyprawy5 g
lamb chopsMięso12 kawałki
potatoes (large, thickly sliced)Warzywa i owoce5 kawałki- olive oil (for the potatoes)Spiżarnia60 ml
- salt (for the potatoes)Przyprawy5 g
- black pepper (for the potatoes)Przyprawy2 g
- garlic (whole bulb, crushed)Warzywa i owoce1 kawałek
- rosemary (sprigs)Warzywa i owoce4 kawałki
- lemon juice (for the potatoes)Warzywa i owoce15 ml
na porcję
Wartości odżywcze
1087kcal
- Węglowodany
- 57 g
- Białko
- 35 g
- Tłuszcz
- 80 g
czego użyjesz
Przybory
Robot wielofunkcyjny
Piekarnik
Blacha do pieczenia- Garnek
Patelnia
Miska
Durszlak
krok po kroku
Przygotowanie
- Krok 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.
- Krok 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.
- Krok 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.
- Krok 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.
- Krok 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.
- Krok 6
Grill the lamb chops
- Season the lamb chops and grill them to your liking.
- Brush generously with the flavored butter while still hot.
- Krok 7
Serve
- Spread the beetroot hummus on a platter.
- Arrange the lamb chops, purslane salad and roasted potatoes alongside.