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
Meringue
Harvest of the day
Courgette
Coriander, parsley
Tomatoes
Runner beans
Edible flowers for the meringue
Egyptian courgettes with dukkah sprinkle
Ingredients
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
Method
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.
Ingredients
120 grams (½ cup) aquafaba (chickpea water)
160 grams (¾ cup) sugar
Method
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
Grow Dundee 