Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 2 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
MMMMM-------------------FOR THE PACKED PITTAS------------------------ 1 sm Garlic clove 1 sm Bunc fresh parsley 1 400 g can chickpeas; drained 2 tb Olive oil; (2 to 3) 1 Carrot 1 Clementine 1 ts Toasted sesame seeds 2 Pittas Punnet of mustard cressMMMMM--------------------FOR THE MINI SKEWERS------------------------- 6 Cherry tomatoes 6 Boncini; (baby mozzarella ; balls) 6 Basil leaves 1 Dice the butter and heat in a frying pan with the sugar over a fairly high heat, stirring until beginning to bubble and turn golden. 2 Roughly chop the cherries and stir into the pan with the oats. Cook for 1-2 minutes until the oats are well coated and turn caramel coloured. 3 Pour the mixture onto parchment-lined baking sheet and pat out to make a rough 18-20cm circle. Leave to cool and set. 4 Place the garlic clove and parsley in a food processor and whiz until finely chopped. 5 Add the chickpeas and whiz again. Slowly drizzle 2 tbsp oil followed by 1-2 tbsp water to make a velvety paste. Season to taste. 6 Coarsely grate the carrots and mix with the toasted sesame seeds and a squeeze of clementine juice. Season. Heat a griddle pan. 7 Skewer one tomato, one boncini and a basil leaf onto cocktail sticks, drizzle with oil and a squeeze of clementine juice. 8 Cook the pitta in the griddle pan for just a few seconds on each side. Cut the pitta in half widthways and ease open to make two pockets. 9 Spoon the sesame carrots and chickpea puree into the pitta halves and snip over some cress. Cut the flapjack round into eight wedges. 10 Arrange the packed pittas in a lunch box or basket with the mini skewers and a couple of flapjack wedges. Converted by MC_Buster. Recipe by: Cant Cook Wont Cook Converted by MM_Buster v2.0l.
