2 cloves garlic, crushed
60ml chopped coriander
1 aubergine, sliced
45ml fresh mint, chopped
80g fet
a cheese, cut into blocks
salt and freshly ground pepper,
to taste
1 Pick over the lentils and discard any
stones. Wash the lentils and place in the
pressure cooker with the bay leaf, bruised
garlic, and oregano. Just cover ingredients
with water. Select High Pressure and set
the timer for 9 minutes. When audible
beep sounds, use Quick Pressure
Release to release pressure. When the
float valve drops, turn the pressure cooker
off. Remove the lid carefully, tilting away
from you to allow steam to disperse. Drain
and set aside to cool.
2 Select Sauté and sauté the onion in 30ml
olive oil until soft, add cumin and continue
frying for another 30 seconds to develop
the flavour. Turn the pressure cooker off
and allow to cool.
3 Add 80ml olive oil, vinegar, crushed garlic,
salt and pepper, lentils and chopped
coriander. Allow to sit for 20 minutes.
Taste and season as needed with
additional salt, pepper and more vinegar
if needed. Remove from the cooking pot.
4 Degorge the aubergine with a little salt.
Select Sauté and sauté in a little olive oil
until golden, then roast in the oven at
200ºC for 15 min, to cook through.
To serve, toss the lentil salad with the
mint and place on a platter. Garnish with
the feta and the roasted aubergine.
13
then garlic and ginger and sauté for 2 –
3 minutes or until toasted.
4 Add tomato puree and stir to combine.
Add the chickpeas and the reserved
125ml cooking liquid.
Add salt, cayenne
pepper and lemon juice. Select High
Pressure and set the timer for 10
minutes. When audible beep sounds, use
Quick Pressure Release to release
pressure. When the float valve drops,
turn the pressure cooker off. Remove the
lid carefully, tilting away from you to allow
steam to disperse. Select Sauté and bring
to the simmer. Allow excess liquid to
evaporate away.
5 For Bhatura bread, sift together flour and
baking powder into bowl, add egg and
yoghurt and combine together. Knead to
a soft smooth dough.
6 Cover with plastic wrap and stand in a
warm place until doubled in bulk.
7 Knead dough again and divide into eight
balls.
8 Roll out a ball on a lightly floured work
surface to 12 cm disk. Heat 1 cm of oil in
a deep frying pan until hot, and fry dough,
pressing down with a slotted spoon until
dough puffs, then turn and cook the other
side.
9 Drain on an absorbent paper-lined plate
and repeat with remaining dough.
Serve chickpeas with fried Bhatura bread,
halved green chillies, tomato wedges and
onion wedges.
LENTIL AND AUBERGINE SALAD
Recipe by Silwood School of Cookery
Serves 4
1 cup dry lentils
1
/2 bay leaf
1 whole garlic clove, peeled and
bruised
10ml fresh oregano, bruised
1 small red onion, diced
5ml ground cumin
150ml olive oil
60ml red wine vinegar
