LENTIL TORTILLA CHIPS WITH MINTY BROAD BEAN AND FETA DIP
LENTIL TORTILLA CHIPS WITH MINTY BROAD BEAN AND FETA DIP
LENTIL TORTILLA CHIPS WITH MINTY BROAD BEAN AND FETA DIP
Ingredients
For the chips
200 g red lentils
440 ml water
2 tbsp olive oil
½ bunch parsley
1 tsp fennel seeds
¼ tsp salt
2 cloves garlic
500 g frozen broad beans defrosted
200 g feta,
2 tbsp tahini
2 tbsp crème fraîche
1 lemon
½ bunch mint
½ bunch parsley
3 tbsp extra virgin olive oil
1 tbsp sesame seeds toasted
3 tbsp extra virgin olive oil
1 tbsp sesame seeds toasted
Method
  1. Transfer the lentils to a sieve and rinse under cold water until the water runs clear. Tip them into a mixing bowl and cover with 440ml of cold water. Leave to soak at room temperature overnight.
  2. Tip the lentils and the water they were soaked in into the Liquidiser of a Compact Food Processor. Pour in the olive oil and add the parsley, fennel seeds and salt. Blend on high until the mixture is smooth.
  3. Preheat a large nonstick frying pan over a medium heat. Pour in just enough batter to coat the bottom of the pan by about ½ cm, spread it around to get an even layer if necessary. Cook for 1-2 minutes until you see the edges of the tortilla drying out. Flip and repeat on the other side.
  4. Transfer to a board and leave to cool. Repeat with the remaining batter.
  5. Preheat the oven to 190ºC. Stack the tortillas on top of each other and use a large chef’s knife to cut them into 8 wedges. Lay them out over a few baking trays.
  6. Bake the chips in the oven for 20-30 minutes, until the edges begin to turn golden brown and the tortillas turn crisp.
  7. Peel and roughly chop the garlic. Peel the broad beans. Tip the garlic and broad beans into a Compact Food Processor fitted with the Knife Blade attachment. Scoop in the feta, tahini and crème fraîche. Pick the mint leaves and add them with the parsley. Blitz everything to a smooth paste, squeezing in the juice of the lemon as it blends.
  8. Transfer the dip to a serving bowl, drizzle generously with olive oil and scatter over the sesame seeds. Serve with the lentil tortilla chips. Serves 4
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