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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As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.