It was great to share the meal with some of the volunteers, and in the sun! Makes the day even more special 🙂
Menu of the day
Egyptian courgette with dukkah sprinkle
Harvest of the day
Edible flowers for the meringue
1 tbsp rapeseed oil
2 onions , halved and sliced
2 tsp ground coriander
2 tsp smoked paprika
400g can chopped tomatoes
2 tsp vegetable bouillon powder
2 large courgettes , sliced
400g can butter beans , drained or chickpea
180g cherry tomatoes
160g frozen peas or runner beans
15g coriander , chopped
For the dukkah
1 tsp coriander seeds
1 tsp cumin seeds
1 tbsp mixed seeds
25g flaked almonds
Heat the oil in a large non-stick pan and fry the onions for 5 mins, stirring occasionally until starting to colour. Stir in the ground coriander and paprika, then tip in the tomatoes with a can of water. Add the bouillon powder and courgettes, cover and cook for 6 mins.
Meanwhile, make the dukkah. Warm the whole spices, sesame seeds and almonds in a pan until aromatic, stirring frequently, then remove the pan from the heat.
Add the butter beans, tomatoes and peas to the courgettes, cover and cook for 5 mins more. Stir in the coriander, then spoon into bowls. Crush the spices and almonds using a pestle and mortar and scatter on top. If you’re cooking for two people, put half the seed mix in a jar and chill half the veg for another day.
120 grams (½ cup) aquafaba (chickpea water)
160 grams (¾ cup) sugar
Take the liquid of a can of chickpeas (aquafaba) and with a sieve strain it into a clean bowl.
With an electric whisk at full speed, whip up the aquafaba for 5 full minutes.
After the 5 minutes of whipping, add the sugar while still whipping at full speed, 2 tbsp at a time, every one minute, until you run out of sugar.
Once the sugar is all added in, whisk at full power for another 2 full minutes.
Preheat the oven to 90°C (190°F). Line a baking tray with parchment paper or a silicon baking mat.
Shape the meringues with a spoon or with a pastry piping bag.
Cook for 1h30.
Thank you Ula for the photos