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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latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.