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Aliums

Sumac-marinated sweet onions with whipped feta

10 minutes

Aliums

Grilled squid with crispy onions

10 minutes

Aliums

Poached leeks with creamy asparagus sauce

10 minutes

Aliums

Tempura spring onions with ibhisto

20 minutes

Aliums

5-ingredient caramelised onion tart

40 minutes

Aliums

Vegan breakfast

20 minutes

Vegan breakfast

Serves 4-6

Difficulty Easy

Prep Time 20 minutes, plus overnight soaking time

Cooking Time 20 minutes

Ingredients

For the hummus:

180 g dried chickpeas (or bambara nuts)
½ lemon, juiced
½ t ground cumin
1 T tahini
1 T extra virgin olive oil
¼ cup cold water
sea salt and freshly ground black pepper, to taste

For the cashew nut cream:

80 g raw cashew nuts
2 cups room-temperature water
sea salt, a pinch

For the paprika oil:

½ cup extra virgin olive oil
2 cloves garlic, chopped
1 t smoked paprika
sea salt and freshly ground black pepper, to taste
60 g beetroot, cut into wedges
20 g baby carrots
60 g mushrooms
60 g onions
30 g cherry tomatoes
fresh herbs, for serving
flatbreads, for serving

Method

1. To make the hummus, soak the chickpeas overnight, then drain and boil in fresh water until tender. Place in a blender with the remaining ingredients and blend until smooth. Add cold water to thin out the mixture if necessary.

2. To make the cashew nut cream, place the cashews in a glass bowl, cover with water, and soak for at least 2 hours. Transfer the nuts and most of the water to a blender, add a pinch of salt, and blend until smooth. Add more water if necessary.

3. To make the paprika oil, gently heat the olive oil in a pan, add the garlic and fry slowly for 2 minutes to maximise the flavour. Take care not to burn the garlic. Add the paprika and season, then fry gently for a further 2 minutes. Remove from the heat, and set aside to cool and infuse.

4. Roast the beetroot and carrots at 200°C for 20 minutes until tender (but not overcooked). Fry the mushrooms and onions in a little olive oil, and season to taste. Halve the cherry tomatoes.

5. Spread the hummus onto a large serving plate and top with the beetroot, carrots, cherry tomatoes, and mushrooms and onions. Drizzle with the cashew nut cream and paprika oil, and garnish with fresh herbs. Serve with the flatbreads.

Photograph: Jan Rasl
Recipes: Aaron Menezes
Food production: Khanaya Mzongwana

Find more fish recipes here.

Chicken-and-radish stew

Coconut and ginger sweet potato soup

Tuna-and-fennel pasta

Beetroot curry

Crispy shallot noodles

Sumac-marinated sweet onions with whipped feta

Grilled squid with crispy onions

Poached leeks with creamy asparagus sauce

Onion amok curry

Tempura spring onions with ibhisto

5-ingredient caramelised onion tart

Stuffed onions

Honey-glazed duck sausages

Pull-apart garlic bread

Vegan breakfast

Vegan breakfast

Ingredients

Method