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Banana fritters with apple spice

15 minutes

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40 minutes

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Yuzu kosho (Japanese ‘salsa’)

Name: Chickpea-and-artichoke dip
Prep time: 15 min
Cook time: PTM
Total time: 15 min
Yield: 4 servings
Cuisine: Side Servings
Ingredients: dried chickpeas, cooked according to package instructions 340 g,Italian parsley, roughly chopped 30 g,olive oil 1T,shallot, finely chopped 1,garlic, crushed 4cloves,rosemary, finely chopped 2sprigs,Woolworths chargrilled marinated artichokes 2 x 100 g tubs,Woolworths Mount Ceder extra virgin olive oil 1⁄2cup,lemon, juiced 1

By Abigail Donnelly

Serves Makes 1⁄4 cup

Difficulty Easy

Prep Time 15 minutes

Ingredients

4 limes, zested
1⁄4 cup grapefruit juice
3 spring onions
2 green chillies, finely chopped
1⁄2 t salt

Method

Mix all the ingredients. Serve with veggies, fried chicken and yakitori (grilled meat skewers).

Cook's note:This Japanese ‘salsa’ is usually made with the zest of yuzu fruit but limes also work well. It’s a beautiful seasoning for fish, meat, noodles, soups and veg dishes.

This is a test recipe

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