Spring Buddah Bowl with KOO Peas in Brine Daltjies
For the KOO Peas in Brine Daltjies
Chickpea flour 180g
Cake flour 2 tbsp
Baking powder 1 tsp
Cumin and coriander (ground) 1 tbsp
Turmeric 1 ½ tbsp
Chili flakes 1 tsbp (optional)
Sesame seeds 2 tbsp, plus extra for sprinkling
KOO Peas in Brine 1 cup
Spring onion 5, thinly sliced
Coriander 1 large handful, roughly chopped
Spinach 1 cup, finely chopped
Salt and freshly ground black pepper, to taste
XL Egg 1, lightly whisked
Water 1 cup
Canola oil for frying
For the pickled radish
White wine vinegar 1 cup
Water ½ cup
Granulated sugar 3 tbsp
Whole peppercorns 1 tbsp
Thyme 5g
Radish 50g, thinly sliced
For the green emulsion
Olive oil ½ cup
Juice and zest of one lemon
Dijon mustard 1 ½ tbsp
Honey 1 tbsp
Basil and flat-leaf parsley ½ cup each, roughly chopped
To assemble
Sugar snaps 1 cup, finely sliced
Cucumber 1 large, deseeded and roughly chopped
Avocado 2, roughly chopped
Butternut 2 cups, roughly chopped and roasted with olive oil, paprika, salt and pepper
Goat’s cheese or feta 300g, broken into chunks
Pea shoots, fresh basil leaves and thinly sliced spring onion, to serve
- Combine all the dry ingredients in a mixing bowl. Add the KOO Peas in Brine, spring onion, herbs and spinach, season well with salt and pepper and mix well. Stir in the egg and enough water to form a soft cake-like batter.
- Heat about 5cm canola oil in a large frying pan, wok or small pot. Use a tablespoon to drop small amounts of the batter into the hot oil (test that the oil is hot enough by placing a nail-sized amount in the oil; if it sizzles, the oil is ready).
- Fry on each side for roughly 3 minutes or until golden brown. Drain on kitchen towel and season again with salt and some more sesame seeds. Keep warm.
- Combine all the ingredients for the pickled radish, except for the vegetable, in a small pot. Bring to the boil and add the radish. Remove from the heat and set aside.
- Make the emulsion, by placing all the ingredients in a jug blender and pulse until smooth – alternatively place them in a jug and blend with a stick blender (you are welcome to add more lemon juice or a little water if the mixture struggles to blend). Season well.
- Divide the rest of the ingredients and pickled radish amongst 6 bowls to assemble. Top with 2 -3 warm KOO Peas in Brine daltjies and some green emulsion.