Makes 4 large portions
As soon as summer arrives, we all want to add some sunshine to our meals. How about using that hummus in your fridge in a brand new way?
Hummus is an effective way of adding some protein and good fats to dishes. For an extra Middle Eastern feel, add purple olives or dry-cured black olives.
In the Middle Ages, cumin seed was thought to enhance love and fidelity, so it is said to have been carried by wedding guests as a sign of luck. It has a pungent flavour, which works well with tahini and chickpeas.
You will need...
1 broccoli, cut into quarters
6 olives (black or purple)
1 tablespoon wholegrain mustard
2 tablespoons olive oil
2 tablespoons hummus
4 tablespoons cider vinegar
1/2 teaspoon ground cumin
Let's get going...
- Place the central chopping attachment into the bowl of the processor.
- Place the broccoli in the bowl and replace the lid. Pulse until thickly chopped, then tip into a waiting bowl.
- Add the courgettes and olives and pulse until small chunky pieces before adding to the broccoli in the bowl.
- Next, change your chopping tool to the flat ‘chopper’ blade. If you prefer, you can chop by hand, grater or a spiralizer for a lovely ribbon effect. Feed the carrots into the opening at the top while turning the food processor on until thinly sliced. Add to the mix.
- Put the mustard, olive oil, hummus and vinegar into an empty jam jar. Place the lid on and shake vigorously. This will be a thick consistency – if you need to thin it, add a little more vinegar.
- Pour over the slaw and mix well. Sprinkle with the cumin and sea salt.
Morph your slaw (pictured)
- Pan-fry cubed chicken pieces for 5–7 minutes, or skewer the meat and grill for 8 minutes.
- Pile the slaw and chicken on to a flat bread.
- Top with natural yoghurt and a sprinkle of cumin.
Toppers for your slaw
Balance this higher fat dish by TOPPING with a lean protein source, such as fish, turkey or chicken.