North African Herb and Coconut Relish
Photography by Becky Nunes.
Serve as a dip with flatbreads or swirl through thick, plain yoghurt to make a less intense flavour. Add a spoonful to a basic vinaigrette to make a salad dressing. Stir into soups and tagines. Serve alongside lamb, beef, chicken and fish.
INGREDIENTS
1 tablespoon fenugreek seeds, soaked overnight in cold water
1 red capsicum, roasted, peeled and chopped
1 teaspoon caraway seeds, toasted
2 tablespoons desiccated coconut, toasted
3 green chillis, seeded, roughly chopped
3 cloves garlic, roughly chopped
1 cup packed coriander leaves
1 cup packed flat-leaf parsley
1 tablespoon pomegranate molasses
1/3 cup olive oil
sea salt and freshly ground pepper
METHOD
Drain the fenugreek seeds and place in a food processor with the capsicum, caraway seeds, coconut, chillis, garlic, coriander and flat-leaf parsley. Process to form a paste. With the motor running, drizzle in the pomegranate molasses and olive oil to make a thick relish. Season. Pour into a jar and add a thin layer of olive oil to cover the top. Seal tightly and refrigerate. Makes about 1½ cups
Fenugreek seeds: used widely whole or ground in Asian and southern European cuisines. Available from specialty grocery stores or Indian supermarkets.
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