Toss the cornflour, plain flour and oysters in a bowl with half a teaspoon of salt, and set aside. Yotam Ottolenghi is chef/patron of Ottolenghi and Nopi in London. Meanwhile, make the caraway oil. It is a Middle Eastern sauce that can work well with different dishes, ranging from grilled meat to sandwiches. I think there is too much bread in the tarator sauce. So good! Preparing tarator sauce (basic Lebanese tahini sauce); Step 1 - Place tahini, lemon juice, salt, and water in a bowl and whisk together until all combined and a thick sauce is achieved. I will publish it the next time I make it but in the meantime this is what you basically do: For a side for 4. As this Instagrammer says so well: "This dish feels both healthy and decadent.". Hi Koko, Thanks for your comment and I agree its a fantastic dish, especially for entertaining. Spread out on a large, parchment-lined baking tray, cover tightly with foil, and bake for . Take off the heat and add 1.5 cups of cous cous, a large pinch of salt and a good knob of butter. Whirl the blender until the consistency is smooth, about 30 seconds. Browse online for more. Remove from the heat, and add the nutmeg, cheese, half a teaspoon of salt and a good grind of pepper. Meanwhile, heat the oven to 240C (220C fan)/475F/gas 9. Basically cous cous that has some lightly caramelised onions, finely chopped parsley and golden sultanas mixed through it. Rinse them under very cold water and pat them dry with . Blitz all the herb oil ingredients with a third of a teaspoon of salt, until smooth. Serves four. In a small bowl. Peel half the skin off the aubergines, so they resemble a zebra pattern. Lastly, top evenly with the kataifi mixture and bake for 35 minutes. Transfer to a bowl, turn the heat to medium-high and add the remaining tablespoon of oil. In the meantime, heat the oven to 180C/350F/gas mark 4. Instructions. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Instructions Step 1 In a blender or food processor, combine the tahini, lemon juice, cup water, and the garlic; process on high speed until smooth and completely white, 2-3 minutes. Making again for Christmas dinner .. Use a spoon (or a Falafel spoon) to form the falafel paste into flattened balls. Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes. Yotam Ottolenghi's Portobello Steaks and Butter Bean Mash. Scatter the flaked salt and half the zaatar over the potatoes, toss to coat evenly, then transfer to a platter. Baked Eggs with Greens and Chile. Begin by cutting the ends of the carrots. Heat a thick bottomed frying pan over medium heat. tarator sauceTarator is a Lebanese Tahini sauce made with only a handful of vegan ingredients. This greener-than-green hummus is no side dipthe crisp dolmades on top turn it into a full meal. 5 /5. Tarator is also the perfect dipping sauce for Turkish fried mussels and is an ideal accompaniment for spiced fried fish, pita sandwiches, and a meze platter . Once the aubergines are cool enough to handle, scrape out the flesh and discard the skin. For the Cashew Tarator, place the cashews into a bowl and cover with warm water. ingredients Units: US 2 cucumbers (about 500 g or 1 lb) 500 g plain yogurt (1 lb) 3 -4 garlic cloves 2 -3 tablespoons of crushed walnuts (optional) 1 bunch fresh dill oil salt water (optional) directions Cut the cucumbers into cubes and put them in a bowl. mustardwithmutton. 3. Service was great, place was clean and food was good. 18 shucked oysters, patted dry; reserve the liquid from the shells, 3 large cloves garlic, peeled and thinly sliced, Long shaved strip of skin from 1 lemon, plus the finely grated zest of 1 lemon (avoid the white pith), 3 tbsp baby capers (or regular capers, roughly chopped). In this stunning new cookbook Yotam and co-writer Ixta Belfrage break down the three factors that create flavour and offer innovative vegetable dishes that deliver brand-new ingredient combinations to excite and inspire. Tarator ( in Bulgarian, or in Macedonian, or tarator in Albania) is one of the most traditional dishes of Bulgaria. To make the tarator, put the bread in a medium bowl, add 125ml cold water, then leave to soak for 10 minutes, until the bread is very mushy. You could of course use a whole side of salmon that will easily feed 6-8 people and the leftovers are delicious. - After 3 hours, drain the excess liquid and cover the squid rings with flour. per page. By region Levant. Photograph: Johanna Parkin for the Guardian. Heat the oven to 240C (220C fan)/475F/gas 9. If you want nothing more than a hop across the Channel, a classic moules marinires, with its butter-softened shallots, thyme and bay, plus some white wine or dry cider, will do the trick. These portobello 'steaks' are roasted slowly, along with garlic, onion, chipotle chilli, and olive oil, to impart a deliciously meaty flavour and texture. Or head down to the south-east of France, and bake your mussels Provence-style, with a scattering of parsley, gruyre and breadcrumbs on top. What makes this sauce so wonderful, is how creamy and delicious it is, while being dairy-free. lovers but this piece of writing is genuinely a good article, keep it up. 430ml lager1kg mussels, well washed, with broken ones discarded100g plain flour1 tsp dried chilli flakes tsp bicarbonate of sodaSalt1 egg yolk400ml sunflower oil1 lemon, cut into 4 wedges, to serve, For the walnut tarator 50g walnuts30g fresh white breadcrumbs1 garlic clove, peeled and crushed1 tbsp white-wine vinegar70ml olive oil. The dish itself does sound wonderful though, and I hope to try it out soon! Get the recipe here. Notes You can add a bit more of water if you would like to have a runnier texture for the sauce. Then Bring 2 cups of chicken or vegetable stock to a boil in a medium saucepan. The world may be your oyster, but sometimes the most comforting things are those you find at home. Add the. Scatter half the salsa over the salmon and serve the fish warm or at room temperature with the rest of the salsa in a bowl on the side. Put the oil into a large saut pan and place on a medium high heat. Broccolini is one of my favourite side dishes, especially when its roasted so the leaves go crisp and it gets just the right amount of char. Step 1 Soak the bread in water and squeeze dry. Serve topped with a sprinkling of dried oregano. Rice Cakes: Step 2 Cook rice in a large saucepan of boiling salted water,. 24 pork chipolatas, each . It can be served with ice. I had the beef kabob wrap, my husband had the chicken shawarma and we shared the fattouch salad. I guess I will just have to guess at how much garlic to use. Remove the foil and leave the aubergines to cool to room temperature. 1 small shallot, finely chopped. I am copying it here below. Let it stand for 10 minutes. If too thick, beat in 1 tablespoon ice-cold water. 48 reviews of Tarator Mediterranean Grill "Such a beautiful restaurant! These will sit particularly well at the Easter table, but bookmark them for any future roasts, too. Oil: Use olive oil or extra virgin olive oil. Which wine/grape variety/region would you recommend to pair this recipe ? squeeze of lemon juice. Pour in the wine, stock and sugar, add a third of a teaspoon of salt, and bring to a boil. . Cover with foil and bake for 35 minutes. Wash and peel the carrots as needed. Serves four. 150g natural yoghurt To make the tarator, preheat the oven to 160C. Put the flour into a shallow dish. Very easy & versatile dish to make, w. Add enough cold water to get the tarator as thick as you like it. Add the water and keep simmering for another 3 minutes. Taste and adjust seasoning. Put the aubergines in a large bowl and cover with two and a half litres of cold water. Then add the spices and fry for another minute. Simple, easy & healthy vegetarian dish from 'Ottolenghi Flavour Cookbook' to inspire healthier convenient home cooking. Roast for 25 minutes, then gently turn them over and roast for another 25 minutes, until deeply golden and crisp. Put the flour into a shallow dish. This recipe was created to accompany Sauteed Sea Bass. Yotam Ottolenghis fetuccine with oysters and lemon. Cucumber: Use English cucumbers for this recipe. This tahini-based sauce serves as the foundation for mezes like hummus and baba ghanouj throughout much of the Mediterranean, but it's also a wonderful sauce in its own right, showing its. (Can be made 2 days ahead. Prep 10 min Cook 45 min Serves 12-15. Stir regularly. Place the bread into a bowl and cover with cold water and soak for 5 minutes. The base ingredients are tahini, freshly squeezed lemon juice, salt and water which are whipped up in minutes. Toss, stir through the basil and serve at once. (Alternatively, heat the grill to its highest setting, put the aubergines on a foil-lined tray and grill for about an hour, turning every 20 minutes or so, until deflated and charred all over.) Now when I hear someone say that, especially Maeve whose had her fair share of incredible meals, I get very excited. (LogOut/ Serve it with shawarma, fish, falafel, kefta or over vegetables. Was also wondering if you can recommend accompaniment for it which grain do you think would be good with it? This gives me more control over how thick or thin the dressing is. This Turkish carrot dip, also known as Carrot Tarator, Carrot Tzatzki or Havuc Tarama, is one of my favorite recipes. Pour the oil into a medium saucepan and put on a medium heat. Serves six to eight. 110.00. Ive cooked the cous cous dish so many times and as luck would have it Ive never taken any photos hence the lack of a recipe. Remove from the oven and carefully turn the salmon skin side up. Remove half the clams from their shells, discarding the empty shells. Heat the oil in a large saute pan on a medium-high flame. To make the Tarator sauce: In a blender, drop 1/2 cup of water, 1/2 cup of lemon juice, 1/2 cup of tahineh and 1 teaspoon of mashed garlic (with a teaspoon of salt). Whisk until fully combined. If you prefer a staycation, start a festive meal with angels on horseback oysters wrapped in streaky bacon. Crush 1 large or 2 small cloves of garlic with a tsp of salt. Cauliflower shows its soft side in this velvety-smooth and just-rich-enough soup topped with cheesy, mustard-y croutons. - Let them rest in the fridge for at least 3 hours. It seemed gluey. Chop the walnuts very finely and put in a mixing bowl with the coriander, onion, chilli and sumac. Christmas in a Bag. You can use this sauce on pretty much anything: all kinds of meats, seafood, veggies. Preheat the oven to 100C. 1. Cut the aubergines in half widthways, and then again lengthways into 3-4cm-wide wedges. Prise open the aubergines, so they look like long canoes, then sprinkle the insides with a generous pinch of salt. Yoghurt Whipped Tahini Put them in a large saucepan, add cold water to cover, then add the table salt and one of the rosemary sprigs. Sear the lamb, in batches if need be, for four minutes, turning regularly to brown it all over. Place the garlic on a large square of aluminium foil, drizzle over a teaspoon of oil and add a pinch of salt. Difficult. Taste and adjust seasonings as desired. Mix the olives, capers, preserved lemon, basil and parsley leaves, olive oil and lemon juice in a small bowl, then add an eighth of a teaspoon of salt and mix again. teaspoon ground sumac Remove and leave to cool. Add the passata, chili, garlic, sugar, tsp of salt and some black pepper. It's a good lunch waiting to happen (as it did for many of our readers). Divide the aubergine wedges between individual plates, or arrange them on one platter, and spoon almond sauce on top. I adapted the sauce recipe from Saveur. Oysters, too, can take you to Asia: the tapioca starch-thickened oyster omelettes of Malaysia are one of my all-time favourite street foods. Make sure the mussels have no remaining pieces of beard or debris. Greg Maloufs Salmon Tarator Perfect for the EasterTable, An Old Fashioned Tea Time Treat Date & WalnutLoaf, Persian Kotlet Delicious Breaded MeatPatties, Something for the Weekend Ina Gartens Rigatoni with Sausage &Fennel. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Pour on the lemon juice and oil, season with salt and pepper and mix well. Take off the heat and leave to cool for 15 minutes. Mix each envelope of Falafel mix with 120ml / cup of water. - Mix and rub the squid rings until they are foamy and tender. I, for one, feel exactly the same way. Cut off and discard the top quarter of the head of garlic, so the cloves are exposed. Cover and refrigerate. But even if your dreams of flight cant be realised, dinner is a great way to transport you abroad. Tarator is pretty simple, and requires only tahini, garlic, lemon juice and parsley. Set aside. Thanks I have made this so many times over the last month. When cous cous is ready lightly fluff it all up with a fork, stir through the onions, raisins and a large handful of chopped parsley. Discard the oregano from the sauce, then spoon it into the aubergines, filling them as much as you can; dont worry if some sauce spills out around them its kind of unavoidable. Spread the walnuts out on a baking tray and roast for 8-10 minutes shaking them around from time to time so they colour evenly. Serves four. Sign up for upcoming news, recipes and gifts from Ottolenghi. This sauce is so easy to put together. Bring to a boil, then turn down the heat to medium-high and cook for 10-15 minutes, until the potatoes are easily pierced with a knife. Remove from the heat and use a slotted spoon to lift the clams into a large bowl. Serve at room temperature with some extra sauce on the side. Followed your steps exactly and wow! Sprinkle over the last of the parsley and serve. Serves four. I always mix the tahini, lemon juice, and other ingredients first, then gradually add the water while mixing. If you've got trouble downing seafood, tarator sauce also works well as a dip . 2. Browse our online shop, were you can buy anything ranging from our beautiful tableware collection to any ingredients you may need. Tarator sauce (also referred to simply as tahini sauce) can be served with a wide array of dishes, from steamed vegetables to Middle Eastern specialties like falafel and kofta. 2- Next, prepare the mussels. Stir to combine, then leave to cool for about 15 minutes. "It's like olive oil to southern Europe." Set aside. [2] [3] Greg Malouf cooked a whole salmon and if youre feeding a crowd this would be the way to go. (1 Vote) Very easy. Serve warm, with a bowl of tarator alongside for dipping and a wedge of lemon for squeezing over. Add the egg yolk and slowly pour in the remaining lager, whisking all the time, until you have a smooth, thick batter. Spoon the caraway seed oil on top and serve with the tarator on the side for dipping. Tip the nuts into a tea towel and rub vigorously to remove as much of their papery brown skin as possible. Add the tomatoes - carefully, so that the oil doesn't spit - along with the sugar, chilli and 1/2 teaspoon of salt. Some local variations replace the yogurt with water and vinegar and nuts with bread. The Happy Foodie - Leading Recipes, News, Cookbook Reviews & Deals First, prepare the tarator dipping sauce by combing the yogurt, bread crumbs, crushed walnuts, garlic, lemon juice and salt in a chopper or food processor. Remove and set aside to cool. 2. 750g lamb leg, cut into 3cm dice 50g plain flourSalt and black pepper3 tbsp olive oil1 onion, peeled and sliced 1cm thick 2 green peppers, core and seeds removed, cut into long, 2cm-wide strips3 garlic cloves, thinly sliced1 tbsp tomato paste tsp cayenne pepper2 fresh plum tomatoes, peeled and roughly chopped2 bay leaves2 cinnamon sticks180ml chicken stock3 aubergines, pricked in several places with a sharp knife50g unsalted butter350ml whole milk tsp ground nutmeg20g kashkaval (or pecorino), coarsely grated5g parsley, finely chopped. Add a pinch of salt and mash the garlic with the side of a chief knife or the back of a tsp, until a smooth paste is formed. Mix in enough water to make thick creamy sauce. Tarator Sauce: 1 Cup: water : Cup: lemon juice: Cup: Al Wadi Al Akhdar Tahina: Salt to Taste: Preparation. To revisit this recipe, visit My Account, then View saved recipes. Bake for 17 minutes (or up to 20, if you prefer it more cooked), then remove and leave to rest for five minutes. Add the butter and, once it has melted, stir through the remaining 40g flour and cook for two minutes, until the roux is bubbling and slightly thickened. Make the sauce: In a medium bowl whisk chili sauce, soy sauce, sesame oil, vinegar, and maple syrup until combined. Make sure not to burn the garlic. Once hot, add the garlic and fry for up to 1 minute, stirring a few times, until starting to caramelise. Drain, then dry in a clean tea towel. Tarator is delicious but very rich, so leave it out if youre feeling virtuous. I might make the sauce again but use alot less bread. Check out what this delectable dish has to offer. This is by no means a classic Turkish recipe, but tarator - a thick garlic and nut sauce - features across the country. To make the walnut-sesame crumble, toast the walnuts in a hot, dry pan for 5 minutes until fragrant. Put all the tarator ingredients apart from oil in the small bowl of a food processor, add a pinch of salt and blitz to combine. Thanks CMI for the comment and so glad that you enjoyed the dish and that the instructions were helpful! Set the sauce aside to set. Change), You are commenting using your Facebook account. Set Descending Direction. Slice all your vegetables for your sandwich or platter (Tomatoes, small Lebanese pickles, pickled turnips) While the beef is cooking, prepare your Tahini sauce. Set the sauce aside to set. Remove all pin bones. With the holidays less than two weeks away, your thoughts are probably turning to family, friends and feasting. Cut the greens off of the beets, leaving about inch of the stems attached. Salt generously and set aside for half an hour. Buy delicious freshly made Ottolenghi products, hard to find pantry ingredients and signed books from our online store, delivered worldwide. Although in the ingredient list, there is no garlic listed. Pick the cooked mussels from their shells and set aside; discard the liquid and shells. Best eaten the day after its made, and served at room temperature. Put a plate on top, to keep the aubergines immersed, and leave to soak for 45 minutes. In Levantine cuisine, tarator (Arabic: ) is a sauce made from tahini, lemon juice, ground garlic, salt, and water. In Turkish cuisine, tarator is a sauce made from walnuts, bread, lemon juice or vinegar, ground garlic, and olive oil.It is often served with fried calamari. Method Shave long, alternate strips of peel off the aubergines, top to bottom, so they end up striped, like zebras. Almond Tarator August 20, 2004 save recipe 3.2 ( 5) Read Reviews This recipe was created to accompany Sauteed Sea Bass. Add the water gradually and mix well until you obtain a creamy looking sauce. Add the water gradually. Taste for seasoning. If you would like to get ahead, make this the day before and chill it, though if you do so, you may need to thin it out with a bit of water before serving. Cover tightly with a lid or foil, and bake 35 to 45 minutes, depending on the size of the beets, until tender. INGREDIENTS: 1 head of purple cauliflower, 1 head of yellow cauliflower For the tarator sauce: 3 cloves of garlic, mashed with a dash of salt juice of a large lemon 1/2 cup of tahini 1/2 cup of water (or to taste) METHOD: First step: Boil or steam the cauliflower, cut into florets, for about 5 minutes until it is tender when pierced with a fork. Simply cut them into small dice. Tarator Sauce: Step 1 Blend Almond Aioli, lemon juice, and garlic in a blender to combine; season with salt and pepper. But even if your dreams of flight cant be realised, dinner is a great way to transport you abroad. Ingredients Makes About 2 Cups 1 cup blanched slivered almonds 1 cup packed. 1 teaspoon freshly ground black pepper 1 clove garlic crushed with teaspoon sea salt Add breadcrumbs, 1/4 cup water, lemon juice and garlic and process until thick and smooth, about 2 minutes. The dish in question, imam bayildi (which translates as the imam fainted), has gone on to be a classic of Turkish cuisine, as has the 17th-century Ottoman sultans treat of smoked aubergine puree topped with diced stewed lamb or lamb meatballs, or hnkar begendi (sultans delight). ith the holidays less than two weeks away, your thoughts are probably turning to family, friends and feasting. Garlic: Freshly minced garlic adds a real punch of flavor. . Pour a third of the oil into a small saucepan and put on a medium-high flame. While the salmon is baking, make the salsa. Set aside. Change). This is by no means a classic Turkish recipe, but tarator a thick garlic and nut sauce features across the country. I love your clear step by step instructions. Add the garlic and spices, cook for a minute, then stir in the tomatoes, two tablespoons of water, the sugar, fresh oregano, half a teaspoon of salt and a good grind of pepper. 1. Thanks again. Return the pan to a medium-high heat, add the remaining ghee and the fresh herbs, and boil for two minutes. Salt & freshly ground black pepper. Toss the aubergines in a large bowl with 3/4 teaspoon of salt and a good grind of pepper. It is often served with falafels or beef shawarma.. Turkey. Let sit for 5 minutes then drain. Tarator Sauce There are dozens of ways to make this traditional Turkish sauce, which is delicious on roasted vegetables, falafel, sh, and meats. Once boiling, add the mussels, cover and cook rapidly for three to four minutes, until all the shells have opened up. But it is absolutely perfect with grilled or roasted veggies and so much more. Gradually add the olive oil, beating constantly, then stir in the vinegar and garlic, and season to. But it's so GOOD! Fry the aubergines for eight to 10 minutes (take care, because the oil may spit), turning regularly, until nicely browned on all sides. Bring to room temperature before serving.). 1 cup very finely shredded coriander leaves document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Enter your email address to follow this blog and receive notifications of new posts by email. Drain, discard the rosemary, then return the potatoes to the dry pan and leave to steam and cool slightly for 15 minutes. Change), You are commenting using your Twitter account. Add the Tahini, freshly squeezed lemon juice and water. Tarator Sauce Step 1 Blend Almond Aioli, lemon juice, and garlic in a blender to combine; season with salt and pepper. This is an easy dish to prepare but real time needs to be taken in finely chopping all the ingredients getting lazy with this step will result in a poorer finished product. 10. Brush the salmon with olive oil and season all over with salt and pepper. ROAST THE SWEET POTATOES: In a large bowl, mix the sweet potato with the olive oil, maple syrup, cardamom, cumin, 1/2 teaspoon of salt and a good grind of pepper. Roughly chop the flesh and put it in a colander to drain for 30 minutes. Take off the heat and set aside. View as Grid List. Whatever the reason, I love serving a whole side of fish when feeding a crowd: yes, its got the wow factor, but its also so quick and easy to prepare, bake and serve, giving you more time to spend on the sides and, more importantly, with those youre raising an Easter glass with. With the machine running, slowly add the oil until you have a thick but textured sauce, then set aside. I, for one, feel exactly the same way. Yotam Ottolenghi's Easter baked salmon, puttanesca-style, roast broccolini with almond tarator and caraway oil and roast potatoes with rosemary and zaatar. Bake the carrots for 40-45 minutes until carmelized. Tarator is a Bulgarian cold soup made with Bulgarian yogurt, cucumbers, garlic, chopped dill, sunflower oil, walnuts, and a bit of water or ice. Check ratings in your region: UK; Australia; US. And this is definitely a dish to get excited about. Finely dice your garlic. Once hot, use a slotted spoon to drop 10 battered mussels into the hot oil: dont be tempted to add any more, because they will stick together if the pan is overcrowded. I dont routinely salt aubergines (modern varieties tend not to be bitter, which is what salting was designed to counter), but in this case I do because its a time-honoured way to ensure theyre properly seasoned. Ottolenghi Cheesecake America's Table olive oil, pitted cherries, heavy cream, sugar, sugar, blanched almonds and 8 more Brussels Sprout Risotto Ottolenghi Something New for Dinner finely chopped onions, grated Parmesan cheese, garlic, tarragon leaves and 12 more Ottolenghi - Burrata Salad Meet me @ the 'T' Preheat the oven to 200C fan. With the machine running, slowly add the oil until you have a thick. Squeeze in the lemon, drop in the skins and stir in two teaspoons of salt. Easy and Creamy Shawarma Sauce (Tarator) This traditional shawarma sauce is creamy and known as tarator. If its good enough for an Ottoman sultan, its certainly good enough for me. The stem and leaves can also be chopped up into large bite-sized pieces. More Info . 100g walnuts 3. Tip the potatoes into the tray of hot oil, taking care it doesnt splash, then use a spatula to spread them out so they arent stacked on top of each other. Lay the carrots on the sheet and drizzle with olive oil. Either that, or youre planning on escaping it all by jetting off to sunnier climes. Season with salt and pepper. Mussel, clam and oyster recipes from around the world will take you anywhere you want, Original reporting and incisive analysis, direct from the Guardian every morning, Yotam Ottolenghi's clams in kaffir lime and Thai basil broth: 'These trusty bivalves make perfect sense in all manner of cuisines.' Original reporting and incisive analysis, direct from the Guardian every morning. This beef Shawarma has everything you need: flavorful marinated meat, veggies, and the fantastic sauce. It is exceptionally good with fish. Either that, or youre planning on escaping it all by jetting off to sunnier climes. If your sights are set on going farther afield, both clams and mussels love being paired with the flavours of Thailand (coconut milk, Thai basil, lemongrass, kaffir lime leaves) in a soup, broth or stew; or sail across the Indian Ocean to south India by tucking into an aromatic rasam soup, with its lentils, spices and curry leaves. Finely grind almonds in processor. Peel away the skin, then gently scrape away all of the grey blood line from the fish. Bring to a boil, turn down the heat to medium-low, cover and simmer for an hour and a half, until the lamb is very tender. (LogOut/ Hello Put all the tarator ingredients apart from oil in the small bowl of a food processor, add a pinch of salt and blitz to combine. 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