BEETROOT, FETA & MANDARIN
SALAD WITH DATE DRESSING
SERVES 4SERVES 4
10 baby beetroot, trimmed, 10 baby beetroot, trimmed,
stalks attachedstalks attached
2 mandarins (skin on), halved crossways2 mandarins (skin on), halved crossways
1 tbs olive oil1 tbs olive oil
100g Persian feta, crumbled100g Persian feta, crumbled
Mint leaves and torn medjool dates, Mint leaves and torn medjool dates,
to serveto serve
DATE DRESSINGDATE DRESSING
3 medjool dates, pitted, finely chopped3 medjool dates, pitted, finely chopped
Juice of 1 lemonJuice of 1 lemon
2 tbs extra virgin olive oil2 tbs extra virgin olive oil
Place the beetroot in a saucepan and Place the beetroot in a saucepan and
cover with cold water. Bring to the boil cover with cold water. Bring to the boil
and cook for 30 minutes or until tender. and cook for 30 minutes or until tender.
Drain. When beetroot is cool enough Drain. When beetroot is cool enough
to handle, rub off skins and discard to handle, rub off skins and discard
(use disposable gloves to prevent (use disposable gloves to prevent
staining). Halve any larger beetroot.staining). Halve any larger beetroot.
Meanwhile, for the dressing, combine Meanwhile, for the dressing, combine
all ingredients in a bowl. all ingredients in a bowl.
Place beetroot in a large bowl. Add Place beetroot in a large bowl. Add
dressing and toss to combine. Set aside.dressing and toss to combine. Set aside.
Preheat a chargrill pan or barbecue Preheat a chargrill pan or barbecue
to medium-high heat. Brush cut side of to medium-high heat. Brush cut side of
mandarin with oil. Add to pan, cut-side mandarin with oil. Add to pan, cut-side
down, and cook for 2 minutes or until grill down, and cook for 2 minutes or until grill
marks appear. Set aside to cool. Peel, marks appear. Set aside to cool. Peel,
then tear into pieces. then tear into pieces.
Divide beetroot, mandarin and feta Divide beetroot, mandarin and feta
among bowls. Sprinkle with mint and among bowls. Sprinkle with mint and
torn date, and serve. torn date, and serve.VINE LEAF SWORDFISH WITH VINE LEAF SWORDFISH WITH
KIPFLERS AND HALOUMIKIPFLERS AND HALOUMI
SERVES 4SERVES 48 preserved vine leaves 8 preserved vine leaves
(from delis), drained(from delis), drained
400g kipfler potatoes, 400g kipfler potatoes,
scrubbed, halved lengthways, scrubbed, halved lengthways,
larger kipflers quarteredlarger kipflers quartered
2 tsp sumac, plus extra 2 tsp sumac, plus extra
to serveto serve
1 tbs olive oil, plus extra 1 tbs olive oil, plus extra
to brushto brush4 x 150g skinless swordfish 4 x 150g skinless swordfish
steakssteaks
250g haloumi, cut into 250g haloumi, cut into
1cm-thick slices1cm-thick slices
Dill sprigs and micro parsley, Dill sprigs and micro parsley,
to serveto servePreheat oven to 180°C. Grease a baking Preheat oven to 180°C. Grease a baking
tray and line with baking paper.tray and line with baking paper.
Place vine leaves in a saucepan and Place vine leaves in a saucepan and
cover with water. Place over high heat, cover with water. Place over high heat,
bring to the boil and cook for 35 minutes bring to the boil and cook for 35 minutes
to remove the briny flavour from the to remove the briny flavour from the
leaves. Refresh under cold running water, leaves. Refresh under cold running water,
then drain and pat dry with paper towel.then drain and pat dry with paper towel.
Place potato on prepared tray. Add Place potato on prepared tray. Add
sumac and oil, and toss to coat. Season. sumac and oil, and toss to coat. Season.
Roast potatoes, turning halfway, for Roast potatoes, turning halfway, for
30-35 minutes or until tender.30-35 minutes or until tender.
Meanwhile, place the swordfish on Meanwhile, place the swordfish on
a baking tray and season with salt. a baking tray and season with salt.
Preheat a chargrill pan or barbecue to Preheat a chargrill pan or barbecue to
high heat. Wrap 2 vine leaves around high heat. Wrap 2 vine leaves around
each piece of fish and brush all over with each piece of fish and brush all over with
oil. Add to pan and cook for 2-3 minutes oil. Add to pan and cook for 2-3 minutes
each side or until the fish is just cooked each side or until the fish is just cooked
through. Remove and keep warm.through. Remove and keep warm.
Pat the haloumi dry with paper towel Pat the haloumi dry with paper towel
and brush with oil. In the same pan, and brush with oil. In the same pan,
cook haloumi for 1-2 minutes each side cook haloumi for 1-2 minutes each side
or until golden and grill marks appear.or until golden and grill marks appear.
Divide the potato, haloumi and fish Divide the potato, haloumi and fish
among plates. Scatter with dill, parsley among plates. Scatter with dill, parsley
and sumac to serve.and sumac to serve.A MELTING POTA MELTING POT doesn’t even begin to describe the scintillating blend of flavours on
display at Nour. The luminous Sydney restaurant, which opened its glass doors on Crown
Street, Surry Hills, last year, is dedicated to showcasing modern Lebanese fare, but
Israeli-born chef Roy Ner has the bandwidth for so much more. “Middle Eastern cuisine
stretches back 3000 years,” he says. “Our menu touches on Israeli, Tunisian, Yemenite,
even North African styles.” In Ner’s capable hands, and as the recipes on these pages
attest, Lebanese food is also resolutely current, seasonal and accessible.
Ner developed his skills at Aria in Sydney, where he spent seven years as sous chef.
That experience, combined with his avidity for Levantine cooking, yields many exceptional
dishes at Nour. Prawn falafel might be the most inventive appetiser of recent memory,
while hummus with smoked goat and camel sambusak (a pastry) are captivating ideas
you’re unlikely to find elsewhere. “I’ve bought four camels so far,” the chef says, beaming.
Nour means ‘light’ in Arabic and Ner, along with owners Ibby Moubadder and
Eleanor Harris, is determined to illuminate the urbane side of Lebanese food.
“We’re reinterpreting classics with a wow factor,” he says.@nourrestaurant
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