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Portobellos With Chickpeas and Tahini (Serves 2) Ingredients: 2 large portobello mushrooms (about 450g) 2 tablespoons plus 1 teaspoon extra-virgin olive oil, divided 2 garlic cloves 2 teaspoons ground sumac 2 tablespoons fresh lemon juice 1/2 teaspoon fine sea salt, or more to taste One can use no-salt added chickpeas, drained and rinsed 2 tablespoons tahini 1 tablespoon fresh thyme leaves 2 teaspoons sesame seeds 2 teaspoons sesame seeds Method: Position a rack in the middle of the oven and preheat to 220 degrees. Wipe the heads of the mushrooms with a damp paper towel. Cut out the stems, then place the mushrooms, gill side up, on a rimmed baking sheet. Score the inside of each mushroom all over with the tip of a knife, to allow the oil to penetrate, then drizzle 1 tablespoon of the olive oil onto the mushrooms. Using a mortar and pestle, crush the garlic, then pound in 1 tablespoon of the olive oil, plus the sumac, lemon juice and salt. (If you don’t have a mortar and pestle, you can finely chop or press the garlic, and make the paste in a bowl.) Mash half of the chickpeas into the oil and garlic paste. Stir in the tahini, thyme, and half of both types of sesame seeds, if using. Taste, and season with more salt if needed. Fill the mushrooms with the chickpea paste, then cover each with the remaining whole chickpeas. Drizzle with the remaining 1 teaspoon of olive oil and scatter with the remaining sesame seeds. Bake for 20 or 30 minutes, until the mushrooms are just tender when pierced with a fork. Serve warm.
Portobellos With Chickpeas and Tahini
Ceviche-Style Shrimp Cocktail With Green Grapes (Serves 4) Ingredients: 450g medium shrimp, peeled and de-veined 1 cup seeded and diced English cucumber 1 cup (about 170g) halved green grapes 3 large scallions, thinly sliced, light green and white parts only 1 medium jalapeño chilli, seeded and finely chopped 1/2 cup fresh lime juice (from about 5 limes) 1/4 teaspoon kosher salt 1/2 cup fresh coriander leaves Method: Bring a large pot of water to a boil and prepare a large bowl of ice water. Cook the shrimp in the boiling water until they are just cooked through, 2 to 3 minutes. Using a large slotted spoon or spider, transfer the shrimp to the ice bath to cool completely, then drain well. Chop each shrimp into three pieces. Transfer the shrimp to a large bowl and add the cucumber, grapes, scallions and jalapeño. Season with the lime juice and salt and toss to combine. Cover and refrigerate for 1 hour, stirring every 20 minutes. Add the coriander just before serving and toss to combine. Serve cold.
