Zhuzh with Zhoug.
You can cook Zhuzh with Zhoug using 27 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Zhuzh with Zhoug
- You need of Zhoug.
- It’s 1 of –3 whole jalapenos,sliced thinly.
- You need 2 of fat garlic cloves.
- Prepare 1 bunch of coriander.
- Prepare 1/2 bunch of parsley.
- You need 1/2 tsp of cardamom.
- You need 1 tsp of black cumin seeds.
- It’s 1/8 tsp of salt.
- You need 1/2 tsp of chili flakes.
- You need 40 g of (1/8 cup, 1.5 oz) olive oil.
- It’s of juice from ½ a lemon.
- Prepare of Tostado.
- You need 2 of large tortillas.
- Prepare 1 tbsp of zhoug (recipe above).
- You need 2 tbsps of fresh Greek basil leaves.
- It’s 1 tbsp of fresh mint leaves, finely shredded.
- You need 1 of small corn on the cob.
- It’s 2 of spring onions, sliced.
- It’s 1 tbsp of black cumin seeds.
- Prepare 2 tbsps of edamame beans (optional).
- It’s 25 g (1 oz) of pak choi, sliced.
- It’s 500 g (1 lb) of fresh peas in the pod (100 g net).
- Prepare 75 g (3 oz) of queso fresco.
- You need 1 of avocado.
- Prepare of few sprays of olive oil.
- Prepare squeeze of lemon.
- Prepare of Shoots such as pea shoots, purple radish, garlic chives.
Zhuzh with Zhoug instructions
To make the zhoug. Place the jalapenos, garlic, coriander, parsley, cardamon, cumin, salt and chilli flakes in a pestle and mortar and grind. Add the oil and lemon juice and whiz into a coarse paste..
Preheat the oven to 200 degrees C, 400 degrees F, Gas mark 6. Spray the tortillas with oil and bake for 5-6 minutes until crispy and the edges are golden..
Meanwhile pod and cook the peas in boiling water for 2-3 minutes then drain and cool. Toast the cumin seeds in a dry pan until fragrant. Skin and peel the avocado, cut in half, remove the stone and mash roughly with a fork. Blacken the corn over a flame and remove the kernals..
Spread the avocado onto each tortilla. Scatter over the peas, edamame, corn, spring onions, queso fresco, basil, mint and cumin seeds. Drizzle with zhoug and dress with the shoots.
