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Hummus

Slaw

  • White cabbage, chiffonade 1 kg
  • Carrot, julienned 200 g
  • Shallots, sliced 100 g
  • Spanish onion, sliced 100 g
  • Capsicum, sliced 100 g

Wedges

  • Whole sweet potatoes 1 kg
  1. Hummus

    • Rinse and drain chickpeas, then place in a saucepan. Cover with cold water, then stir in bicarbonate of soda; this helps soften the chickpeas. Bring to the boil over high heat, then reduce heat to medium and simmer for 50 minutes or until tender.
    • Drain chickpeas, reserving 125ml (1/2 cup) cooking liquid.
    • Cool slightly, then process in a food processor until smooth. Add tahini, KNORR American Tomato Chilli Relish GF and lemon juice, season with salt, then process until very smooth. If the hummus is too thick, add reserved cooking liquid, 1 tablespoon at a time, until it has reached the desired consistency. (Hummus thickens as it cools, so check the consistency just before serving.)
  2. Slaw

    • Mix all ingredients together and use the hummus to combine.
  3. Meat

    • Lightly season Steak and seal on a hot grill or pan cook until desired.
  4. Wedges

    • Cut Sweet potato into desired size wedges and cook in deep fryer at 190 degree Celsius for 8 minutes or until cooked through.