A delicious middle Eastern mezze-style sharing spread.
Preparation time
overnight
Cooking time
10 to 30 mins
Serves
Serves 4
By Matt TebbuttFrom Saturday Kitchen
Ingredients
For the yoghurt
- 500g/1lb 2oz Greek-style yoghurt
- 1 lemon, zest (use the juice below)
- 1 tbsp chopped fresh mint
- salt
For the aubergine and tahini purée
- 2 aubergines, blistered over an open flame to soften
- 30g/1oz tahini
- 1 lemon, juice
- 1 garlic cloves, crushed
- 400g tin chickpeas
- 200g/7oz puy lentils, cooked
- 100g/3½oz quinoa, cooked to packet instructions
- 100g/3½oz bulgur wheat, cooked then toasted
- 50g/1¾oz pine nuts, toasted
- 3 tbsp olive oil
- 1 tbsp sherry vinegar
- 2 tbsp chopped fresh parsley
- 2 tbsp chopped fresh dill
- 1 tbsp Dijon mustard
- salt and freshly ground black pepper
To serve
- 2 pitta bread, grilled and torn
Method
To make the herby yoghurt, mix together all the ingredients in a bowl with a pinch of salt. Hang overnight in a muslin or clean J cloth for at least a few hours in the fridge to drain and firm up.
To make the aubergine and tahini purée, skin and chop the aubergines. Mix together in a bowl with the lemon juice, garlic and tahini. Taste and season with salt and freshly ground black pepper. Add everything to a food processor and blend to a smooth purée. Set aside.
In a bowl, toss the cooked pulses together with the pine nuts, oil, vinegar, herbs and mustard. Taste and season with salt and pepper as needed.
To serve, spoon the aubergine and tahini purée into a serving bowl. Spoon over the dressed pulses and finally break over some of the homemade cheese. Serve with the grilled, torn pitta bread.
