BEETROOT TZATZIKI:
120g raw beetroot, peeled and grated
100ml Greek yoghurt
2 tbsp NOMU MAYU
1 clove garlic, crushed
Zest and juice of one lemon
4 sprigs of thyme, chopped
FETA & CHILLI DIP:
70g Greek feta, finely crumbled
1 red chilli, deseeded and chopped
2 tbsp freshly chopped basil
2 tbsp freshly chopped parsley
3 tbsp NOMU Extra Virgin Olive Oil
Juice and zest of half a lemon
NOMU Spicy Chilli Grinder
BABA GANOUSH:
3 large young aubergines
1 whole head of garlic
4 tbsp NOMU Extra Virgin Olive Oil, plus more to drizzle
1 tsp NOMU Spanish or Cajun Rub
1 handful fresh parsley, roughly chopped
Squeeze of lemon juice
BEETROOT TZATIKI:
Blanch the beetroot in salted boiling water for 2 minutes. Drain in a colander and rinse under cold water.
Combine the rest of the ingredients and mix until smooth. Add the beetroot, a squeeze of lemon juice and season to taste.
FETA & CHILLI DIP:
Combine all of the above ingredients and season to taste.
BABA GANOUSH:
Preheat the oven to 200°C.
Place the aubergines and head of garlic on a baking tray and rub with olive oil. Place in the oven (or over hot coals) and cook until charred on the outside and completely soft inside.
Cut the aubergines in half, scoop out the flesh and place in a food processor. Squeeze a few cloves of roasted garlic out of their skins and add to the aubergine together with the remaining ingredients. Process to form a rough puree or simply mash
with a fork. Season to taste.
BEETROOT TZATZIKI:
120g raw beetroot, peeled and grated
100ml Greek yoghurt
2 tbsp NOMU MAYU
1 clove garlic, crushed
Zest and juice of one lemon
4 sprigs of thyme, chopped
FETA & CHILLI DIP:
70g Greek feta, finely crumbled
1 red chilli, deseeded and chopped
2 tbsp freshly chopped basil
2 tbsp freshly chopped parsley
3 tbsp NOMU Extra Virgin Olive Oil
Juice and zest of half a lemon
NOMU Spicy Chilli Grinder
BABA GANOUSH:
3 large young aubergines
1 whole head of garlic
4 tbsp NOMU Extra Virgin Olive Oil, plus more to drizzle
1 tsp NOMU Spanish or Cajun Rub
1 handful fresh parsley, roughly chopped
Squeeze of lemon juice
BEETROOT TZATIKI:
Blanch the beetroot in salted boiling water for 2 minutes. Drain in a colander and rinse under cold water.
Combine the rest of the ingredients and mix until smooth. Add the beetroot, a squeeze of lemon juice and season to taste.
FETA & CHILLI DIP:
Combine all of the above ingredients and season to taste.
BABA GANOUSH:
Preheat the oven to 200°C.
Place the aubergines and head of garlic on a baking tray and rub with olive oil. Place in the oven (or over hot coals) and cook until charred on the outside and completely soft inside.
Cut the aubergines in half, scoop out the flesh and place in a food processor. Squeeze a few cloves of roasted garlic out of their skins and add to the aubergine together with the remaining ingredients. Process to form a rough puree or simply mash
with a fork. Season to taste.
41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
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