Zhuzh with Zhoug.
You can have Zhuzh with Zhoug using 27 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Zhuzh with Zhoug
- Prepare of Zhoug.
- It's 1 of –3 whole jalapenos,sliced thinly.
- It's 2 of fat garlic cloves.
- Prepare 1 bunch of coriander.
- You need 1/2 bunch of parsley.
- Prepare 1/2 tsp of cardamom.
- You need 1 tsp of black cumin seeds.
- It's 1/8 tsp of salt.
- It's 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.
- It's of Tostado.
- Prepare 2 of large tortillas.
- It's 1 tbsp of zhoug (recipe above).
- Prepare 2 tbsps of fresh Greek basil leaves.
- You need 1 tbsp of fresh mint leaves, finely shredded.
- Prepare 1 of small corn on the cob.
- Prepare 2 of spring onions, sliced.
- Prepare 1 tbsp of black cumin seeds.
- It's 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).
- It's 75 g (3 oz) of queso fresco.
- Prepare 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.
