Leek and Kale Veggie Lasagna
A twist on a classic
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50 minutes
-
Serves 4
45 mins
Serves 4
What you'll need…
- 400g chickpeas (tinned)
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 5 garlic cloves
- 1 tsp tahini
- Juice and zest of 1 lemon
- 3 tsp extra virgin olive oil
- 1 x bunch of purple sprouting broccoli
- 100g feta
- 1 orange zested
- 50g chilli
- 10g garlic
- 50g peanuts
- 500g peanut oil or vegetable oil
- 80g dark brown soft sugar
- Salt to taste
The method
1
For the hummus
Drain the chickpeas but set aside the liquid for later.
Place the chickpeas, tahini, 5 garlic cloves, lemon juice, spices and salt into a food processor and pulse until the chickpeas are broken down.
Slowly add the olive oil through the funnel and continue to pulse.
Add the reserved liquid 1 tablespoon at a time and continue to pulse until the hummus reaches your desired consistency. Finish with lemon zest and check seasoning.
2
Crispy chilli & peanut
Heat oil to 120°C. Add finely sliced garlic and orange zest. Once golden brown, pour over chilli in a heat-proof bowl with sugar, salt and peanuts and allow to cool for 30 minutes. Once cooled, check the seasoning.
3
Pan fry the purple sprouting broccoli on the highest heat with a small amount of oil until slightly tender and starting to caramelise.
4
On a large plate, place two generous spoons of hummus in the middle of the plate, place broccoli on top and garnish with your chilli and nut mix. Crumble some feta on top.
5
Optional: Finish the dish with a little more lemon zest.
Recipe by Jake Boyce, Field Kitchen Head Chef
