A lazy Sunday meze-a-like
I love meals which can be prepared in advance and with a little prep work come together like magic at the end. This is one where everything benefits from a little marinading time.
You will need
It looks like a lot of ingrediants, but it is for four dishes.
For the hummous
- A tin of chickpeas
- A tablespoon of tahini
- A tablespoon of lemon juice
- 2 tablespoons of olive oil
For the lamb chops
- 2 lamb chops per person
- 1 teaspoon of harrissa paste for each pair of chops
For the halloumi
- A block of halloumi
- A small clove of garlic
- A tablespoon of olive oil
For the couscous
- A couple of drid figs
- A handful of dried apricots
- A sprinkle of sumac
Do
A tale in two parts
The prep
- Smear the lamb chops on one side with about half teaspoon of harissa paste each. Pop on a plate to marinade and hide away from your cats.
- Mash a small clove of garlic with a table spoon of olive oil
- Slice the hallumi about a centimeter thick
- Smear the cheese with the garlicy oil and leave to marinade
- Drain the chickpeas and reserve about a quarter of the tin
- Mash the rest in the same pestle and mortor you used for the garlic above
- Add the tahini, lemon juice, olive oil and a pinch of rock salt
- Mash until pretty smooth
- Stir in the unmashed chickpeas in and give it a bash
- Cover so it doesn’t try out
- Chop the apricots and figs, mix with the couscous and a good pinch of rock salt
Brining is all together to serve
Once again, I broke out the air fryer! It workked for pork chops, so lamb chops were the next step.
- Stick the AirFryer on 200oC and let it get up to temperature
- Pop the chops into the ArFryer in a single ayer (or standing on their edge)
- Lightly oil a frying pan and put on a low heat
- Put the halummi in to fry turning until golden
- Pour twice the volume of hot water over the couscous
- Serve liberally sprinking of chopped parsley
Result
