XLFLATBREADSWITH
CHICKPEAPESTO
SERVES 4, AS A LIGHT MEAL
(^1) / 4 tspsumac,plusextratoserve
Finelygratedzestandjuiceof1 lime
3 eschalots,thinlyslicedinto rings
(weuseda mandoline)
(^1) / 4 bunchmint,leavespicked
(^1) / 4 bunchcoriander,leavespicked
2 tbsextravirginoliveoil
Basil leaves, to serve
FLATBREADS
480gself-raisingflour, sifted
1 tspcastersugar
320gGreekyoghurt
Extra virgin olive oil, to brush
CHICKPEAPESTO
2 cupslooselypacked flat-leaf
parsleyleaves
50groastedalmonds,chopped
1 garlicclove,crushed
Zestandjuiceof1 lemon
(^1) / 2 cup(125ml)extravirginoliveoil
400g can chickpeas, rinsed, drained,
Forthechickpeapesto,placeparsley,
almond,garlic,zest,juiceandoilin a food
processor,andwhizuntilsmooth.Add
three-quartersofthechickpeasandpulse
untilroughlychopped.Transfertoa bowl,
seasontotasteandstirtocombine.
Fortheflatbreads,combineflourand
sugarin a bowlwitha pinchofsaltflakes
andstirtocombine.Addyoghurt,anduse
yourhandstocombine.Turnoutonto
a lightlyflouredworksurfaceandknead
untilsmooth.Restdoughfor 30 minutes.
Tomakethesalad,placesumac,lime
zestandjuicein a smallbowlwiththe
eschalotandherbsandoil.Seasonto
tasteandtosstocombine.Setaside.
Halvedoughand,workingwithone
portion at a time, roll out to an oval
shapeabout40cmx 17cmand2mm
thick.Whateversizeyougowith,make
sureit fitsonyourchargrillpan.Brush
bothsideswitholiveoilandseason.
Preheata chargrillpanorbarbecue
overhighheat.Chargrillflatbreadfor
1-2minutesononesideoruntilgolden.
Turnandcookfora further1-2minutes
oruntilgoldenandcooked.Topwiththe
pestoandherbsalad,andscatterwith
extrasumac,remainingchickpeas and
basil leaves to serve.
MUSHROOMBRUSCHETTAWITH
GARLIC& MACADAMIAPESTO
SERVES 4, AS A LIGHT MEAL
2 tbsextravirginoliveoil,
plusextratodrizzle
80gunsaltedbutter
1 garlicclove,bruised
500gmixedmushrooms(weused
oyster,shiitakeand enoki),
trimmed,sliced
2 thymesprigs
Juiceof^1 / 2 a lemon
1 x 620gsourdoughbaguette,
cut diagonally into thick slices
MACADAMIA& GARLICPESTO
1 bunchflat-leafparsley,leavespicked
(^2) / 3 cup(100g)roastedmacadamias,
finelychopped,plusextra to serve
2 garliccloves,crushed
Zestandjuiceof1 lemon
(^3) / 4 cup (180ml) extra virgin olive oil
Forthemacadamiaandgarlicpesto,place
alltheingredientsin a foodprocessorand
whizuntilsmooth.Seasontotaste.
Heatoilandbutterin a largefrypan
overhighheat.Whenthebutterfoams
addgarlic,mushroomandthyme.Cook,
stirringoccasionally,for4-5minutesor
untilmushroomsstarttobrownand
absorb the butter. Add lemon juice.
Season,setasideandkeepwarm.
Meanwhile,preheata lightlygreased
chargrillpanorbarbecueoverhighheat.
Chargrillsourdoughin batches,for1-2
minutes,turninghalfway,untilcharred.
Drizzlewithextraoliveoil,thenseason.
Spreadsourdoughwithpesto,topwith
mushroomandscatterextramacadamia
toserve.Placeremainingpestoand
mushrooms in small bowls alongside.
ROASTEDHASSELBACKSWEET
POTATOESWITHHEMPSEED PESTO
SERVES 4-6, AS A SIDE
5 (200geach)sweetpotatoes,skin on
1 bunchbasil,leavespicked
200gsemi-driedtomatoes
1 tspeachtoastedfennel, coriander
andsesameseeds
1 garlicclove
Juiceof1 lemon
(^1) / 2 cup(125ml)extravirgin olive oil,
plusextratodrizzle
90ghempseeds,toasted
(^1) / 2 bunchrocket,stalksremoved
150g feta, crumbled
Preheatovento200°C(fan-forced).Cut
slicesintoeachpotato,3-6mmapart(do
notcutallthewaythrough).Placesweet
potatoona largeoventray,drizzlewith
oliveoilandseason.Roastfor1 hourto
1 hour 25 minutesoruntilcooked and a
littlecrispyontheoutside.
Meanwhile,tomakethepesto,place
basil,semi-driedtomatoes,spicesand
sesameseeds,garlic,lemonandoliveoil
in a foodprocessor,andwhizuntilsmooth.
Transfertoa bowl,seasonand stir through
hempseeds.Setaside.
Removesweetpotatofromovenand
transfer toa platter.Spoonoverhemp
pesto,andscatterwithrocketandfeta.
Drizzlewithextraoliveoilandscatter
with sea salt flakes to serve.
“THESERECIPESUSEINGREDIENTSTHAT
PEOPLEHAVEINTHEIR PANTRIESANYWAY
- CAPERS,A BITOFPARSLEY– THEY’REALL
THROW-TOGETHER RECIPES, REALLY.”delicious.com.au 95