Place these dishes on a large tray and serve with small cos lettuce leaves, radishes, mint and warm naan bread.
Serves: 4
INGREDIENTS
1 x 400 gram tin cooked chickpeas, drained and rinsed
3 tablespoons sesame seeds, toasted
1⁄2 teaspoon sesame oil
2 cloves garlic, crushed
1⁄2 cup yoghurt
1⁄4 cup chopped mint
finely grated zest and juice 1 lemon
1⁄2 teaspoon sugar
1 teaspoon cumin seeds, toasted
1 teaspoon garam masala
sea salt and freshly ground pepper
METHOD
Serve with a Spiced Prawns with Mango Salad as an Indian Platter.
Put all the ingredients in a food processor and blend until smooth. Season.
Tip into a serving dish and drizzle with extra yoghurt, olive oil, toasted sesame seeds and mint.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!