NEVER APART
Fattoush salad with tuna and chick peas
PREPARE 15 MINUTES
COOK 10 MINUTES
EASY
SERVES 4
1 Prehea t th e ove n to 180°C . Cu t th e bread int o bite-size d squares, transfe r t o a bakin g tra y an d drizzl e wit h 1 tbsp oliv e oi l an d th e sumac. Tos s t o coa t the n toas t in th e ove n fo r 1 0 minutes o r unti l golden . 2 Cho p th e tomatoe s an d tos s wit h the radishes , cucumbers, lettuce , chic k pea s and toaste d bread . Flake ove r th e tuna. 3 Whis k th e remaining 2 tbs p oliv e oi l wit h the lim e juic e and
pomegranat e molasses. Arrang e th e sala d i n fou r bowls , drizzl e ove r the dressin g an d scatte r wit h parsley.
• 1 white Arabic bread • 3 tbsp olive oil • 1 tbsp sumac • 2 large vine tomatoes • ½ cup radishes, thinly sliced • 2 cucumbers, diced • 1 head romaine lettuce, sliced • 200g Goody Chick Peas • juice of 1 lime • 2 tbsp pomegranate molasses • 185g can Goody Tuna Tenderina in Lemon and Pepper • parsley, to serve
Baklava ice cream
PREPARE 15 MINUTES PLUS FREEZING
COOK NO COOK
EASY
SERVES 6-8
1 Pou r th e condense d mil k an d doubl e cream int o a bowl . Bea t wit h an electri c whis k fo r 3- 4 minute s o r unti l th e mixtur e hold s it s shape. 2 Sti r ¾ o f th e baklava
3 Drizzl e wit h th e sweet syru p the n scoo p to serve.
• 387g can Goody Sweet Condensed Milk • 1¾ cups double cream • 2 cups roughly chopped baklava • 2 tbsp Goody Arabic Sweet Syrup
throug h th e mixture the n spoo n int o a 28cm loa f tin . Sprinkl e th e remainin g baklav a o n top the n freez e fo r 4 hours, overnigh t i f possible, o r unti l set .
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