The Hidden Hut by Unknown

Author:Unknown
Language: eng
Format: epub
ISBN: 0000000000000
Published: 2021-11-08T06:50:42+00:00

FOR THE CHICKPEAS

4 x 400g tins chickpeas, drained and rinsed thoroughly

4 tbsp olive oil, for roasting

4 tbsp finely chopped rosemary leaves, plus extra for sprinkling

1 tbsp sea salt

2 tsp garlic powder

2 tbsp soft brown sugar

Preheat the oven to 200°C (180°C fan oven) gas mark 6. To prepare the beetroot, put the beets in a large roasting tin, then brush or roll them in olive oil so that they are well covered. Sprinkle with sea salt and the thyme leaves.

Cook in the oven for 1 hour or until the beets are soft and cooked through. Remove the tin from the oven, then leave the beets to cool. Once cooled, rub the skins away using a piece of kitchen paper — they should come away easily. Be careful of the beetroot juice while doing this, as it can stain clothing. Cut away the root and stalks, and chop the beets into 5cm chunks. Season with salt and pepper to taste and set aside until ready to serve.

Reduce the oven temperature to 190°C (170°C fan oven) gas mark 5. Spread the hazelnuts for the pesto over a baking tray and cook in the oven for 7–10 minutes until the skins have darkened and the nuts are golden underneath. Rub the nuts between two clean tea towels to loosen the skins. Pick the hazelnuts out from the skins. Blitz these in a blender or food processor, along with the other pesto ingredients. Pour into a serving bowl and put to one side.

To prepare the chickpeas, dry the chickpeas using kitchen paper, then put them in a bowl and toss them with the olive oil. Add the remaining ingredients and stir to coat evenly. Spread out the coated chickpeas on the baking tray and roast for 20 minutes or until just starting to turn golden and crispy. Sprinkle with flaked salt and rosemary leaves, and put to one side in a serving dish.

To cook the courgettes and halloumi, heat the olive oil in a frying pan over a medium heat and add the strips of lemon zest and the garlic. Bring to a simmer and then remove from the heat and set aside to allow the flavours to infuse the oil.

Preheat a griddle pan or a barbecue grill rack until it’s really hot. Once you have done this, you can discard the garlic cloves and zest from the resting infused oil. Add the lemon juice to the infused oil and dip in the courgette and halloumi slices. Cook the slices for 2–3 minutes on each side until charred and tender. Sprinkle with fresh mint and season with salt and pepper. Serve with the chickpeas, beetroot and pesto.

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