< Previous167 D re sse d f or it Add the chopped herbs, avocado, spices, garlic, lemon juice, water, sugar and mustard to a blender. Blitz on high until everything is looking properly blitzed – depending on the power of your blender this can take a fair bit of whizzing. Once incorporated, add the olive oil and apple cider vinegar and blitz again – this will emulsify the dressing and stop it from splitting. It should be a vibrant green and seem a little aerated. Season generously with salt and freshly ground black pepper. Keeps, covered, in the fridge for 1 week. HG_FromSaltToJam_04 PAGES_FINAL_SI.indd 167HG_FromSaltToJam_04 PAGES_FINAL_SI.indd 16731/10/22 8:23 am31/10/22 8:23 am custom fractions method 1 /8 1 /4 1 /2 3 /4 166 D re ss ed f or it This dressing is fresh, vibrant and my kind of add-on to almost every meal. I know many iterations have been around the traps but, in terms of versatility, it was a must-include in the book. I’ve kept this vegan, but if you are chasing a bolder umami hit simply add three anchovies with the initial ingredients and continue with the recipe as normal. Green goddess dressing To make 750 ml (25½ fl oz/3 cups) 1/2 bunch coriander (cilantro), rinsed and chopped 1 bunch flat-leaf (Italian) parsley, washed, dried and chopped 1/2 bunch spring onions (scallions), green parts only, washed, dried and chopped 1 avocado 1/2 tbsp onion powder 1/2 tbsp ground coriander 2 small cloves smoked garlic 25 ml (¾ fl oz) lemon juice (juice of 1/2 large lemon) 200 ml (7 fl oz) water salt pinch of caster (superfine) sugar 1/2 tbsp honey mustard 150 ml (5 fl oz) olive oil 5 tsp apple cider vinegar To make 1.5 litres (51 fl oz/6 cups) 1 bunch coriander (cilantro), rinsed and chopped 2 bunches flat-leaf (Italian) parsley, washed, dried and chopped 1 bunch spring onions (scallions), green parts only, washed, dried and chopped 2 avocados 1 tbsp onion powder 1 tbsp ground coriander 3 cloves smoked garlic 50 ml (13/4 fl oz) lemon juice (juice of 1 large lemon) 400 ml (131/2 fl oz) water salt 1/2 tbsp caster (superfine) sugar 1 tbsp honey mustard 300 ml (10 fl oz) olive oil 50 ml (13/4 fl oz) apple cider vinegar To make 2.25 litres (76 fl oz/9 cups) 11/2 bunches coriander (cilantro), rinsed and chopped 3 bunches flat-leaf (Italian) parsley, washed, dried and chopped 11/2 bunches spring onions (scallions), green parts only, washed, dried and chopped 3 avocados 11/2 tbsp onion powder 11/2 tbsp ground coriander 5 small cloves smoked garlic 75 ml (21/2 fl oz) lemon juice (juice of 1 large lemon) 600 ml (201/2 fl oz) water salt 3/4 tbsp caster (superfine) sugar 11/2 tbsp honey mustard 450 ml (15 fl oz) olive oil 75 ml (21/2 fl oz) apple cider vinegar HG_FromSaltToJam_04 PAGES_FINAL_SI.indd 166HG_FromSaltToJam_04 PAGES_FINAL_SI.indd 16631/10/22 8:23 am31/10/22 8:23 am Salt to Jam_Txt 22-11-08TEXT BLACKBlackYellowMagentaCyan txt166Salt to Jam_Txt 22-11-08TEXT BLACKBlackYellowMagentaCyan txt167167 D re sse d f or it Add the chopped herbs, avocado, spices, garlic, lemon juice, water, sugar and mustard to a blender. Blitz on high until everything is looking properly blitzed – depending on the power of your blender this can take a fair bit of whizzing. Once incorporated, add the olive oil and apple cider vinegar and blitz again – this will emulsify the dressing and stop it from splitting. It should be a vibrant green and seem a little aerated. Season generously with salt and freshly ground black pepper. Keeps, covered, in the fridge for 1 week. HG_FromSaltToJam_04 PAGES_FINAL_SI.indd 167HG_FromSaltToJam_04 PAGES_FINAL_SI.indd 16731/10/22 8:23 am31/10/22 8:23 am custom fractions method 1 /8 1 /4 1 /2 3 /4 166 D re ss ed f or it This dressing is fresh, vibrant and my kind of add-on to almost every meal. I know many iterations have been around the traps but, in terms of versatility, it was a must-include in the book. I’ve kept this vegan, but if you are chasing a bolder umami hit simply add three anchovies with the initial ingredients and continue with the recipe as normal. Green goddess dressing To make 750 ml (25½ fl oz/3 cups) 1/2 bunch coriander (cilantro), rinsed and chopped 1 bunch flat-leaf (Italian) parsley, washed, dried and chopped 1/2 bunch spring onions (scallions), green parts only, washed, dried and chopped 1 avocado 1/2 tbsp onion powder 1/2 tbsp ground coriander 2 small cloves smoked garlic 25 ml (¾ fl oz) lemon juice (juice of 1/2 large lemon) 200 ml (7 fl oz) water salt pinch of caster (superfine) sugar 1/2 tbsp honey mustard 150 ml (5 fl oz) olive oil 5 tsp apple cider vinegar To make 1.5 litres (51 fl oz/6 cups) 1 bunch coriander (cilantro), rinsed and chopped 2 bunches flat-leaf (Italian) parsley, washed, dried and chopped 1 bunch spring onions (scallions), green parts only, washed, dried and chopped 2 avocados 1 tbsp onion powder 1 tbsp ground coriander 3 cloves smoked garlic 50 ml (13/4 fl oz) lemon juice (juice of 1 large lemon) 400 ml (131/2 fl oz) water salt 1/2 tbsp caster (superfine) sugar 1 tbsp honey mustard 300 ml (10 fl oz) olive oil 50 ml (13/4 fl oz) apple cider vinegar To make 2.25 litres (76 fl oz/9 cups) 11/2 bunches coriander (cilantro), rinsed and chopped 3 bunches flat-leaf (Italian) parsley, washed, dried and chopped 11/2 bunches spring onions (scallions), green parts only, washed, dried and chopped 3 avocados 11/2 tbsp onion powder 11/2 tbsp ground coriander 5 small cloves smoked garlic 75 ml (21/2 fl oz) lemon juice (juice of 1 large lemon) 600 ml (201/2 fl oz) water salt 3/4 tbsp caster (superfine) sugar 11/2 tbsp honey mustard 450 ml (15 fl oz) olive oil 75 ml (21/2 fl oz) apple cider vinegar HG_FromSaltToJam_04 PAGES_FINAL_SI.indd 166HG_FromSaltToJam_04 PAGES_FINAL_SI.indd 16631/10/22 8:23 am31/10/22 8:23 am Salt to Jam_Txt 22-11-08TEXT BLACKBlackYellowMagentaCyan txt166Salt to Jam_Txt 22-11-08TEXT BLACKBlackYellowMagentaCyan txt167G ree n g od d ess d re ss in g 175 310 ml (10½ fl oz/1¼ cups) Green goddess dressing (page 166) 125 ml (4 fl oz/½ cup) olive oil, plus extra to drizzle 1 onion, thinly sliced 850 g (1 lb 14 oz) tinned chickpeas, rinsed thoroughly and drained 2 garlic cloves, smashed 1 tablespoon aleppo pepper, plus extra to serve 120 g (41/2 oz) crumbled Persian feta 1 cup soft herbs (I used dill and basil, but whatever you have on hand always seems to work with this) Let the green goddess dressing sit on the bench while you prepare everything so it’s not fridge-cold at serving. Heat the oil in a frying pan over medium heat. Add the onion and cook, stirring often, until it is lovely and soft and only just starting to colour, about 8 minutes. Add the chickpeas, garlic and aleppo pepper and toss gently to coat everything in the onion and oil mixture. Keep cooking, giving the pan a jiggle here and there to prevent burning and to ensure your chickpeas are getting an equal time tanning in the pan. They should look a little caramelised and crisp (ish) in spots. When done, remove from the heat and add the herbs and quickly stir to combine. Add the green goddess to a serving plate. Spoon over the chickpea mixture and give everything a lovely heave of salt and freshly ground black pepper – and another pinch of aleppo pepper for good measure. Top with the feta pieces and herbs and scatter over a pinch or so more of aleppo pepper. Drizzle over some olive oil, season again and serve. The ease of this dish – the throw-it-on carefree nature, and sensational taste of it – proves we can be less uptight about dinner and far better fed. It’s an absolute 2-minute dinner winner. Serves 6 Sorta crispy chickpeas, green goddess and feta HG_FromSaltToJam_04 PAGES_FINAL_SI.indd 175HG_FromSaltToJam_04 PAGES_FINAL_SI.indd 17531/10/22 8:23 am31/10/22 8:23 am 174 D re ss ed f or it HG_FromSaltToJam_04 PAGES_FINAL_SI.indd 174HG_FromSaltToJam_04 PAGES_FINAL_SI.indd 17431/10/22 8:23 am31/10/22 8:23 am Salt to Jam_Txt 22-11-08TEXT BLACKBlackYellowMagentaCyan txt174Salt to Jam_Txt 22-11-08TEXT BLACKBlackYellowMagentaCyan txt175G ree n g od d ess d re ss in g 175 310 ml (10½ fl oz/1¼ cups) Green goddess dressing (page 166) 125 ml (4 fl oz/½ cup) olive oil, plus extra to drizzle 1 onion, thinly sliced 850 g (1 lb 14 oz) tinned chickpeas, rinsed thoroughly and drained 2 garlic cloves, smashed 1 tablespoon aleppo pepper, plus extra to serve 120 g (41/2 oz) crumbled Persian feta 1 cup soft herbs (I used dill and basil, but whatever you have on hand always seems to work with this) Let the green goddess dressing sit on the bench while you prepare everything so it’s not fridge-cold at serving. Heat the oil in a frying pan over medium heat. Add the onion and cook, stirring often, until it is lovely and soft and only just starting to colour, about 8 minutes. Add the chickpeas, garlic and aleppo pepper and toss gently to coat everything in the onion and oil mixture. Keep cooking, giving the pan a jiggle here and there to prevent burning and to ensure your chickpeas are getting an equal time tanning in the pan. They should look a little caramelised and crisp (ish) in spots. When done, remove from the heat and add the herbs and quickly stir to combine. Add the green goddess to a serving plate. Spoon over the chickpea mixture and give everything a lovely heave of salt and freshly ground black pepper – and another pinch of aleppo pepper for good measure. Top with the feta pieces and herbs and scatter over a pinch or so more of aleppo pepper. Drizzle over some olive oil, season again and serve. The ease of this dish – the throw-it-on carefree nature, and sensational taste of it – proves we can be less uptight about dinner and far better fed. It’s an absolute 2-minute dinner winner. Serves 6 Sorta crispy chickpeas, green goddess and feta HG_FromSaltToJam_04 PAGES_FINAL_SI.indd 175HG_FromSaltToJam_04 PAGES_FINAL_SI.indd 17531/10/22 8:23 am31/10/22 8:23 am 174 D re ss ed f or it HG_FromSaltToJam_04 PAGES_FINAL_SI.indd 174HG_FromSaltToJam_04 PAGES_FINAL_SI.indd 17431/10/22 8:23 am31/10/22 8:23 am Salt to Jam_Txt 22-11-08TEXT BLACKBlackYellowMagentaCyan txt174Salt to Jam_Txt 22-11-08TEXT BLACKBlackYellowMagentaCyan txt175Next >