Perfect platter with hummus and simonim

Simonim platter

Ingredients

Beetroot

Pomegranate seeds

Dates

Leeks

Carrots

Butternut

Beetroot

⁠⁠Beans

Apples

Hummus

Coriander or parsley

Method

⁠Beetroot hummus

Store bought or homemade hummus;

Peel and roast beetroot in foil for about 40 minutes until able to prick with a fork;

Blend beetroot with hummus until smooth. Add a little olive oil and seasoning – Maldon salt, sumac, and onion powder.

⁠Beans

Wash and dry fresh green beans, then trim the ends;

Heat a cast iron skillet over a high heat, and add a small amount of olive or avocado oil;

Add the green beans in a single layer, and let them sit undisturbed for one to three minutes;

Flip over and do the same on the other side;

Season with salt and pepper and a little lemon juice.

⁠Leeks and dates

Clean and slice leeks and dates;

Peel a few cloves of garlic;

⁠⁠Sauté or roast leeks and garlic in olive oil until soft and bake covered until it looks like a confit for a smoother confit;

Mix leeks and garlic. Season with sumac, zatar, and salt seasonings;

Pulse in a blender.

⁠Carrots

Baby carrots;

Clean and roast with olive oil, date syrup, and herbs of choice till tender, crunchy, but not soft.

⁠Butternut

Cut butternut into cubes;

Roast with olive oil, cinnamon, salt, and pepper (at 200°C) for 25-35 minutes until golden and tender.

Plating

Spoon the hummus on a platter in swirls;

Drizzle olive oil in the centre;

Top with each simonim. I like to do it in rows

Garnish with zatar, parsley, and a few chilli flakes

Pomegranate chicken

Ingredients

Chicken pieces or a whole chicken

2 Tbsp smoked paprika

Salt and pepper

1 Tbsp cumin

½ Tbsp cumin seeds

1 Tbsp mixed herbs

Minced garlic

3 or 4 chopped shallots

Chopped coriander

If you’re lucky enough to have pomegranate molasses, ½ cup (substitute with equal parts date syrup and lemon juice). Blend.

Method

Coat the chicken with olive oil;

Combine all ingredients into a paste;

Coat the chicken (every crevice) with the paste, including under the skin;

Place in a roasting tray with baking paper;

Marinade overnight.

Preheat oven to 180 degrees;

Roast for about an hour;

Baste often with the paste;

Garnish with pomegranate seeds, preserved lemon – make or buy at Shulas – and a mixture of parsley, coriander, and thyme.