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Langoustines with Turkish salad, roasted garlic and blackened spring onion haydari
Serves 4-6 Starters and mains
Ingredients
- 20 langoustines
- 1tbsp sea salt flakes
- 1tbsp extra virgin olive oil
- sumac, for dusting
- 10g butter
- Turkish flatbreads crisped up in the oven, to serve
For the haydari
- 250ml Greek yoghurt, strained through muslin for at least 3 hours or, ideally, overnight
- 5 spring onions, trimmed
- 5 garlic cloves, peeled
- 1tsp olive oil for roasting, plus 1⁄2tbsp extra for the yoghurt
- sumac, for dusting
For the Turkish salad
- 3 tomatoes, deseeded and finely chopped (include a mix of coloured tomatoes if possible)
- 1 long red pepper, deseeded and finely chopped
- 2 red chillies, deseeded and finely chopped
- 1 green chilli, deseeded and finely chopped
- 1 Lebanese cucumber,around half the peel removed, deseeded and finely chopped
- 1 banana shallot, finely chopped
- 1tbsp chopped parsley
- 1tbsp chopped mint
- 2tsp pul biber
- 2tsp pomegranate molasses
- 1tsp red wine vinegar
- 60ml extra virgin olive oil
- Turkish flatbreads crisped up in the oven, to serve
Method
Preheat the oven 200C/400F/ Gas 6. To make the haydari, lay the spring onions and the garlic on an oven tray and toss them in the oil. Roast for 25 minutes until charred. Cool, then chop the darkest parts of the onions (the green ends) finely and, if preparing in advance, put in a sealed jar to keep them crisp. Chop the rest of the onions and all the garlic as finely as possible and put in
a mini-processor with half the strained yoghurt and the extra oil and purée. Tip into a bowl and fold in the remaining yoghurt and a few sea salt flakes. When ready to serve, scatter over the reserved pieces of spring onion, then dust over a little sumac.
To make the Turkish salad, put the chopped tomatoes, pepper, chillies, cucumber and shallot on
a board and chop a little more to mix together well. Put into a bowl and add all the other ingredients with 1tbsp of the oil. Leave for 20 minutes for the flavours to develop.
Drain off any excess liquid, put into a serving bowl and mix in the rest of the oil. Season to taste.
To cook the langoustines, bring a large pot of water to the boil and add 1tbsp of sea salt flakes. Cook the langoustines 4-6 at a time. Plunge them into boiling salted water and bring back to the boil, watching carefully, and cook for 3 minutes. Lift them out with a slotted spoon into a bowl. Continue with the other batches of langoustines in the same way.
Serve whole with the salad, the haydari and crisp flatbreads.
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