Creamy Roast Potato and Dill Salad
A completely dairy- and egg-free wholefood alternative.
1 kg zucchini
100 g onions
50 g garlic
1/2 tsp chopped thyme
150 ml white wine
1 L milk
50 ml olive oil
Salt to taste
80 g sweet corn (pressed out)
40 g zucchini (grated and pressed)
2 Tbs plain flour
1/2 tsp baking powder
Pinch of cumin
1 tsp lime juice
Pinch of paprika powder
40 g halloumi (grated)
5 mint leaves (finely chopped)
Salt to taste
Ras el Hanout (North African spice mixture):
10 g ground nutmeg
10 g ground coriander
10 g ground cumin
10 g turmeric powder
10 g salt
5 g cinnamon powder
5 g sugar
7 g paprika powder
5 g ground black pepper
5 g cayenne
5 g ground cardamom
5 g all spice
Peel the zucchini, keep green skin and blanch separately to make a puree out of it.
Cut the zucchini hearts into 2 cm cubes.
Sweat onion and garlic olive oil, add zucchini and cook on a low heat for 10 minutes.
Add white wine and reduce.
Add milk and simmer for 15-20 minutes.
Blend the soup until a smooth texture, add salt and correct seasoning.
Zucchini Skin Puree:
Blanch the zucchini skin in salted boiling water, then refresh in ice water.
Blend the zucchini skin with olive oil until smooth.
Ras el Hanout:
Mix all ingredients together.
Mix egg and flour together.
Combine all ingredients in a bowl.
Take 1/4 of the mixture and blend finely. Combine remaining mixture with the blended mix.
Make quenelles and deep fry until golden brown.
Bring the soup mix to the boil, remove from the stove and add 2 tsp of green zucchini puree, blend with a hand blender until smooth soup consistency.
Place deep fried halloumi fritters and blanched green peas into a soup bowl, top with a sprinkle of the spice mix and drizzle with mint oil. Serve the soup in a jar separately.
Recipe provided by Katers Restaurant