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3.01.13
The Next Element: Pear & Fennel Salad with Moroccan Yoghurt Dressing
Recipe: Pear & Fennel Salad with Moroccan Yoghurt Dressing - from 'The Next Element' by Andy Allen. This recipe is an extract from 'The Next Element' and is printed with permission from Bloomsbury Publishing. Read the review for this book here.
A fresh Middle Eastern salad that works brilliantly with steamed fish, poached chicken or Popcorn Pork.
Serves 4
Ingredients
2 Beurre Bosc pears, peeled
1 baby fennel bulb
500ml sunflower oil
1 cup enoki mushrooms, trimmed
2 radishes, finely sliced
½ cup pitted dates, roughly sliced
2 tbs toasted pepitas
½ cup fennel fronds
Moroccan Yoghurt Dressing (see below)
Heat the sunflower oil to 180°C. Deep fry the mushrooms until crispy and brown. Season with salt while hot.
Slice the pears and set aside. On a mandoline or with a sharp knife, finely shave the fennel and set aside.
Toss the pears, fennel, radish and dates together. Serve with a sprinkle of pepitas and top with a sprinkle of the enoki mushrooms and fennel fronds.
Serve with Moroccan Yoghurt Dressing.
Recipe: Moroccan Yoghurt Dressing
This yoghurt sauce is low fat and works well with lamb or chicken dishes.
Serves 4
Ingredients
1 tbs cumin seeds
1 tbs coriander seeds
½ cup natural yoghurt
juice of 1 lemon
Toast the cumin and coriander seeds in a dry pan over a medium heat until they become fragrant. This should take around 2-3 minutes.
In a mortar and pestle, pound the seeds until they become a fine powder. Sift the seeds through a fine sieve.
Add the coriander and cumin mix to the yoghurt according to your taste. You can add as little or as much as you want depending on how strong you want the flavour of the cumin and coriander seeds to be. Add the lemon juice.
Serve with Popcorn Pork Spare Ribs, or any lamb or pork dish.
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