脆脆紅蘿蔔希臘包 Crunchy carrot pittas

Crunchy-carrot-pittas

份量Serve:  6

材料 INGREDIENTS
6條 紅蘿蔔 6 medium carrots
1束 新鮮芫荽 a bunch of fresh coriander
2湯匙 芝麻 2 tablespoons sesame seeds
1湯匙 罌粟子 1 tablespoon poppy seeds
6塊 全麥希臘包 6 wholemeal pittas
1個 橙 1 orange
2個 檸檬 2 lemons
初搾橄欖油 extra virgin olive oil
海鹽 sea salt
現磨黑胡椒碎 freshly ground black pepper

做法 Method
1.  預熱焗爐至攝氏130度/ 華氏250度/ 煤氣-半度
Preheat the oven to 130°C/250°F /gas ½.

2.  把紅蘿蔔皮刨去
Use a Y-shaped peeler to peel the carrots on a chopping board.

3.  揀去芫荽莖,葉切碎
Pick the coriander leaves and finely chop them, discarding the stalks.

4.  將罌粟子及荽莖葉放到易潔鑊用中火烘烤,不時翻動,烘3至4分鐘或至輕微金黃,然後放置沙律碗內
Place a small non-stick frying pan on a medium heat, add the seeds and leave them to toast for 3 to 4 minutes, or until lightly golden, tossing regularly, then tip them into a salad bowl.

5.  蘿蔔刨粗絲,並與芫荽葉一拼加入沙律碗內
Coarsely grate the carrots using a box grater, then add them to the salad bowl along with the coriander leaves.

6.  將希臘包放在焗盤上,焗數分鐘至暖和
Pop the pittas onto a baking tray and into the oven for a few minutes to warm through.

7.  製作醬汁,將橙皮刨出,放入小碗內
To make the dressing, use a microplane to finely grate the zest of the orange, then add it to a small mixing bowl.

8.  橙對切,搾出橙汁於小碗內,用手隔開果渣
Cut the orange in half and squeeze in the juice, catching any pips with your hand.

9.  檸檬對切,搾出1 1/2個檸檬的汁,再加上5湯匙初搾橄欖油於小碗內
Cut the lemons in half and squeeze in the juice from 1½ lemons, then add 5 tablespoons of extra virgin olive oil.

10.  於小碗內加入少量鹽和胡椒碎,用叉攬勻
Add a tiny pinch of salt and pepper, then mix well with a fork.

11.  醬汁和沙律碗內材料拌勻,如需要可多加檸檬汁
Pour the dressing into the salad bowl and toss everything together well, adding a squeeze more lemon juice if you think it needs it.

12.  穿上隔熱手套,取出希臘包,伴上沙律,加上自家製豆醬(請參考薄荷乳酪醬食譜), 自由配搭自己的希臘包
Use oven gloves to remove the pittas from the oven, then serve with the zingy salad, and some homemade houmous (see Minty yoghurt dip recipe), and let everyone stuff and build their own pittas.
More about this recipe: http://www.jamieoliver.com/recipes/vegetables-recipes/crunchy-carrot-pittas

Special thanks on translation: Ms Ida Lam

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