Pittas with dukkah-coated quail eggs, chickpea and chorizo salad and mint yoghurt dressing

Serves 4 Starters and mains

Advertisement

Method

To make the dressing, mix the yoghurt, garlic and mint together in a small bowl. Season to taste with sea salt and freshly ground black pepper and set aside.

To make the dukkah, toast the hazelnuts in a dry frying pan over a low heat for 1-2 minutes until golden. Remove from the pan and repeat with the sesame seeds. Transfer the nuts and seeds to a food processor (or use a pestle and mortar). Toast the coriander and cumin seeds in the pan for 1-2 minutes, until fragrant. Add to the hazelnut mix and grind until you have a fairly coarse but even mix – over processing will make the mixture go oily. Season with 1tsp sea salt and freshly ground black pepper to taste. Stir in the paprika. Transfer to a large bowl.

Bring a saucepan of water to the boil and cook the quail eggs for 2 minutes. Remove from the pan and cool under cold running water, then carefully peel. Gently toss the eggs in 1tbsp of the oil, and roll in the dukkah until coated. Set aside.

Preheat the oven to 190°C/ 375°F/Gas 5.

To make the salad, heat the oil in a frying pan over a gentle heat and add the onion and chorizo. Fry for 2-3 minutes, until the chorizo starts to release its colour into the oil. Stir in the tomatoes and cook for a further 3-4 minutes, until hot and just starting to give at the edges. Stir in the chickpeas and cook for a further 2-3 minutes. Add the spinach and toss until just wilted. Season to taste with sea salt and freshly ground black pepper.

Meanwhile, split the pitta breads horizontally, brush with the remaining 1tbsp oil and bake in the oven for 5 minutes until crisp and golden.