SOFT HOMEMADE PITTAS WITH HUMMUS, A PERSIAN STYLE AUBERGINE DIP, ROASTED PEPPER & FETA SALAD WITH FRESH VEGETABLES
It’s National Vegetarian Week and our resort chefs have shared some delicious vegetarian recipes for inspiration at home. Try our freshly home baked pitta breads that can be dipped in a Moroccan style hummus then topped with salad and fresh vegetables, or pittas spread with a cool aubergine yoghurt dip that is topped with pearls of pomegranate that burst with flavour on your palette. These dishes are perfect whether for lunch or dinner, served as a snack or a meal, a great way to share moments together enjoying freshly made vegetarian recipes.
Ingredients are for 4-6 to share
Ingredients - makes 4-6 depends on desired size
- 250gr strong flour
- 7gr salt
- Pinch of sugar
- 7gr instant yeast
- 160ml luke warm water
- 4 tbsp olive oil
- 50gr fine semolina or flour for dusting
Mix the flour, sugar and 130gr water and set aside for 10 minutes. After 10 minutes mix the remaining water and instant yeast and pour over the flour mix along with the olive oil. Mix the dough together for about a minute. Add the salt and continue to mix until the dough is smooth and soft.
Place the dough into a slightly oiled mixing bowl and cover with a cloth. Proof for approximately 45 minutes to 1 hour or until it doubles in size.
Meanwhile heat the oven and baking stone to 220C. Once the dough is doubled, scrape onto a floured or semolina dusted bench.
Divide the dough into 4 or 6 depends on the size you wish your pittas to be. Roll each piece into a ball and then roll into ovals. Dust with semolina or flour and cover with a cloth, rest for 5 minutes.
Once the baking stone is hot, carefully lift the pitta on the stone and bake for 5-10 minutes, it should be golden brown with some occasional blisters that are slightly burned. As soon as the pittas are ready wrap them in a clean tea towel, this will ensures they become nice and soft.
- 4tbsp olive oil or vegetable oil
- 2 large aubergine
- 1 large onion, finely sliced
- 3 clove of garlic, grated
- Salt and pepper to taste
- Pinch of turmeric - optional
- 2-3 tbsp low fat thick natural yoghurt
- Fresh mint to taste – optional
- 2tbsp pomegranate seeds
Cut the aubergine into half then brush with a tsp oil on both halves of their cut side.
Heat a large frying pan until hot and roast the aubergine on the cut side until golden, then on the skin side for another 2 minutes.
Once the aubergine is roasted place inside a baking dish. Heat the remaining oil and fry the onion and garlic until golden brown, add to the aubergine.
Season with salt and pepper.
Cover the dish with tin foil and bake for 15-20 minutes or until the aubergine is soft. Let it cool, then peel off the aubergine skin.
Place the aubergine and onions onto a large chipping board and chop coarsely. Place into a mixing bowl and stir in the yoghurt a little a time until it reaches your preferred consistency. Season to taste and add a pinch of turmeric and mint if you prefer. Spoon into your serving dish and refrigerate until needed. Bring to room temperature 20 minutes prior to serving top with pomegranate seeds.
SPICED MOROCCAN HUMMUS
- 2 garlic cloves, roasted
- 2-4 tbsp olive oil
- 240g drained tinned chickpeas
- ½ tin drained tinned white beans
- 2 tbsp tahini (available in major supermarkets)
- 3 fresh mint leaves
- 3 tbsp fresh lemon juice
- ½ tsp ground paprika
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp ground black pepper
- 2 tbsp water - optional
- Salt to taste
- ½ tsp paprika
- 2 tbsp olive oil
- 1 tbsp chickpea
- 1 mint leaf, shredded
To make the hummus thinly slice or grate the garlic. Heat the olive oil and fry the garlic until golden, ensure it is doesn't darken as this will make it taste bitter.Once the garlic is roasted place all the listed ingredients into a small blender and blend until its consistency is coarse. If the mix is too thick thin with a little water. Adjust the seasoning and spoon into your preferred serving dish. Refrigerate until needed. Bring to room temperature 20 minutes before serving, garnish.
ROASTED PEPPER & FETA SALAD
- 2 yellow peppers
- 3 red peppers
- 3 cloves of garlic
- 4tbsp olive oil plus extra for serving
- 1 tbsp chopped parsley
- 2tbsp chopped black pitted olives
- 75gr feta cheese, flaked
- Seasoning to taste
- 2tbsp sherry vinegar or white wine vinegar or lemon juice
- 2 tbsp roasted seeds or nuts – such as sunflower or pumpkin seed, pine nuts, hazelnuts or almonds, pistachios
Heat the oven to 200C. Place the whole peppers into a baking dish and drizzle with the oil. Add the whole unpeeled garlic cloves.
Bake the peppers until dark blisters forms on the skin. Remove the peppers and allow to cool so you can peel them. Discard the seeds and skin but reserve any juice that remains in the dish.
Cut the peppers into strips and put into a mixing bowl. Squeeze the garlic out of their skins and crush, add to the peppers.
Season to taste with salt and pepper and adjust the acidity to your liking with the vinegar.
Add the chopped parsley and chopped olives, briefly mix and spoon into your serving dish. Serve on room temperature and sprinkle with the feta and roasted seeds or nuts.
For the vegetables – (optional)
Red radish, spring onions, tomatoes, washed gem lettuce leaves or endives, sliced cucumbers, stuffed vine leaves* or cheese filled peppers *
(* available in most supermarkets)