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Tabouli Salad
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Ingredients:
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Method:
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- 1/3 cup Sunsol Sesame
Seeds
- 2 cups parsley, chopped
- 1/4 cup shallots, finely chopped
- 1/4 cup mint, finely chopped
- Juice 1 lemon
- 1 tomato, finely chopped
- 1/4 cup pine nuts
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- Mix all ingredients together.
- Serve as a side dish or use as a
kebab filling.
Serves 4
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Crispy Sesame Chicken
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Ingredients:
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Method:
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- 6 chicken fillets
- 1/2 cup plain flour
- 3/4 cup milk
- 1 cup Sunsol Sesame
Seeds, toasted
- 1 tbsp parsley, chopped
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- Remove excess fat from chicken.
- Roll chicken in flour then dip in
milk.
- Repeat step 2.
- Roll in seeds and parsley until
covered.
- Place chicken on a non-stick tray.
- Bake uncovered in a moderate oven
until cooked.
- Serve hot or cold.
Serves 4
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Nutty Ice - cream
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Ingredients:
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Method:
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- 1/2 cup macadamias, roasted
- 1/2 cup almonds, blanched whole
- 1/2 cup cashews, raw
- 1/4 cup Sunsol Sesame
Seeds
- 1/2 cup pecans
- 2 tablespoons L.S.A. Mix
- 1 cup milk
- 1 teaspoons cold pressed oil
- 2 teaspoons vanilla essence
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- Place nuts and seeds in a blender.
- Add remaining ingredients and blend
on high speed until the mixture is smooth.
- Pour into 4 individual dessert
glasses and cover with cling wrap.
- Place in the freezer and wait until
set.
- Serve with fresh fruit, whipped cream
and crushed nuts.
Serves 4
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Sesame & Lentil
Pastries
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Ingredients:
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Method:
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- 4 sheets fillo pastry
- 50g margarine
- 3 teaspoons Sunsol Sesame
Seeds
Filling
- 2 teaspoons margarine
- 3 chopped spring onions
- 3 tablespoons red lentils
- 2 teaspoons fresh basil, chopped
- 2 cloves garlic, crushed
- 3/4 cup water
- 30g chopped almonds
- 1/2 cup bean sprouts
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- Melt margarine in a saucepan, add
garlic and spring onions and stir on low for 3 minutes.
- Add lentils, basil and water and
bring to boil.
- Reduce heat and simmer for 25
minutes.
- Remove from heat, stand for 20
minutes. Mix in almonds and sprouts.
- Layer the fillo sheets and brush each
layer with melted margarine.
- Cut into 10 cm wide strips, place
equal amounts of filling onto the end of each strip.
- Fold the corner of the pastry into a
triangle: continue to fold end over end maintaining
triangle shape.
- Sprinkle tops with sesame seeds and
bake in a hot oven for 15 minutes.
Serves 4
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