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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.