Green goddess-tahini salad with chilli crisp and flaxseed crackers
Ingredients
Metric
Imperial
Chipotle chilli crisp
- 400ml of vegetable oil
- 3 shallots, finely sliced
- 4 garlic cloves, finely sliced
- 4 red chillies, finely sliced
- 2 star anise
- 1 cinnamon stick
- 1 tbsp of chipotle flake
- 1 tsp smoked paprika
- 1 tsp cayenne pepper
- 1 tsp ground turmeric
- 1 tsp light soy sauce
- 1 tsp cane sugar
- 1 tsp MSG (monosodium glutamate) powder
Flaxseed crackers
- 240g of ground flaxseed
- 1 tsp olive oil
- 1 tsp salt
- 1 pinch of freshly ground black pepper
- 160ml of water
Green goddess-tahini dressing
- 1 bunch of fresh parsley
- 1 bunch of basil
- 1 bunch of fresh mint
- 1 bunch of dill
- 1 spring onion, roughly chopped
- 1 tbsp of capers
- 2 garlic cloves, roughly chopped
- 4 tbsp of tahini
- 2 tbsp of mayonnaise
- 1/2 lemon, juiced
- 2 tbsp of water
- salt
Baby romaine and fennel base
- 3 baby romaine lettuces, finely shredded
- 3 fennel bulbs, finely sliced on a mandolin
Garnish
- 1 handful of fresh fennel fronds
Method
Let the pickling liquor cool, then pour it over the shallots
Leave them to pickle for around 3 hours
Next, start on the chipotle chilli crisp
Heat the oil over a medium high heat, then once it reaches around 170°C add in the finely sliced shallots, garlic cloves, red chillies, star anise and cinnamon stick
- 400ml of vegetable oil
- 3 shallots, finely sliced
- 4 garlic cloves, finely sliced
- 4 red chillies, finely sliced
- 2 star anise
- 1 cinnamon stick
Turn the heat down to low and leave to cook slowly until the shallots turn golden brown and crisp up
Remove from the heat and allow to cool for 2 minutes
In a separate, large metal bowl combine the remaining ingredients for the chilli crisp, then carefully strain the hot oil into the ground spice mix, reserving the crispy shallots and garlic. Watch out, as the oil will bubble up as it hits the spices
- 1 tbsp of chipotle flake
- 1 tsp smoked paprika
- 1 tsp cayenne pepper
- 1 tsp ground turmeric
- 1 tsp light soy sauce
- 1 tsp cane sugar
- 1 tsp MSG (monosodium glutamate) powder
Once it stops bubbling, carefully stir with a wooden spoon
Remove the cinnamon and star anise from the crispy bits
Stir the shallots, garlic and peppers back into the chilli oil, then set aside until serving
Preheat the oven to 180°C
Prepare the flaxseed cracker base by mixing together all of the ingredients in a large bowl until a dough forms
- 240g of ground flaxseed
- 1 tsp olive oil
- 1 tsp salt
- 1 pinch of freshly ground black pepper
- 160ml of water
Roll out the dough between two sheets of parchment paper so that it is around 2 mm thick
Place the cracker base onto a baking tray and remove the top sheet of parchment paper
Use a pizza cutter to cut the crackers into triangles around the same size
Bake for around 25 minutes, until golden all over
Meanwhile, prepare the green goddess tahini dressing
Add the fresh herbs to a food processor and pulse until finely chopped
- 1 bunch of fresh parsley
- 1 bunch of basil
- 1 bunch of fresh mint
- 1 bunch of dill
Add in the remaining ingredients and blitz until smooth
- 1 spring onion, roughly chopped
- 1 tbsp of capers
- 2 garlic cloves, roughly chopped
- 4 tbsp of tahini
- 2 tbsp of mayonnaise
- 1/2 lemon, juiced
- 2 tbsp of water
- salt
Taste and season with more salt if needed, then set aside until serving
Add the shredded romaine and fennel to serving bowls and toss with half of the green goddess dressing
- 3 baby romaine lettuces, finely shredded
- 3 fennel bulbs, finely sliced on a mandolin
Top with the pickled radish, broken up flaxseed crackers, the remaining dressing and the chipotle chilli crisp
Garnish with some picked fennel fronds and serve
- 1 handful of fresh fennel fronds
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