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Spicy Lemon, Almond & Chickpea Mousse

17 March 2019

 

This mousse makes a really good side dish or as part of a spring/ summer sharing platter, plenty of spice and zing make it very refreshing

Prep Time: 20 mins  Servings: 4 people


 Ingredients: For the Blood Orange Granita 

 

  • 5 large lemons
  • 2 cm piece of peeled ginger
  • 1-2 de-seeded jalapenos
  • 85g paneer
  • 480g drained cooked chickpeas
  • 3tbsp ground almond
  • 6tbsp sour cream
  • ½ tsp salt
  • 3 tbsp. olive oil
  • ½ tsp asafoetida
  • ¼ tsp freshly ground pepper
  • Flavour Magic Harissa Spice
  • 1 tbsp. chopped fresh parsley

 

Ingredients: For the Blood Orange Granita

  1. Cut the tops of the lemons and reserve to one side, scoop out the flesh (a grapefruit knife if you have one is best) Squeeze the pulp through a strainer, slice a small piece off the bottom of the lemon so it stands up also
  2. Blitz the ginger, chickpeas, almond, cheese, sour cream, salt & spices in a robo or thermo mix until it is a spoonable consistency
  3. Fill the lemons and chill ready for service

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Oliver Kay Produce
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Bolton, Lancashire, BL2 2HH

Tel: 01204 385463

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Oliver Kay Produce
Unit A, Kings Hill Park, Darleston Road
Wednesbury, West Midlands, WS10 7SH

Tel:0121 622 8837

Bidfresh Limited trading as Oliver Kay.  Registered in England
Company Registration Number: 04227047  VAT Registration Number: GB 173 9880 60

Registered Office Address: Units 10-14 Cedar Way Industrial Estate, Camley Street, London, N1C 4PD

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