INGREDIENTS
1 medium onion, roughly diced
2 cloves of garlic, peeled and sliced
1” piece of ginger, peeled and sliced
2x medium Bramley apples, roughly chopped & the core removed
1 yellow pepper
1 green chilli, roughly chopped, deseeded if you like less heat
2 tomatoes, roughly chopped
100g of hemp seeds - I used Good Hemp, available in most supermarkets
1 handful of coriander
1 handful of parsley
2 large handfuls of spinach
2 limes
Sea salt and black pepper
Cooking oil of your choice
For the top:
Black rice, cooked according to packet instructions
4x Clarence Court eggs, hard or soft boiled
4x small courgettes, sliced and roasted
Any soft herbs
A handful of roasted & salted pistachios, shells removed
DIRECTIONS
Put the grill on maximum heat.
Slice the pepper down each side so it forms 4 flat pieces.
Put the pepper pieces on a roasting tray and put under the grill until the skin on the pepper has charred. This makes the pepper pieces sweet and smokey, adding extra flavour.
Set aside to cool.
Once cool enough to handle, remove the skin from the pepper pieces.
Preheat the oven to 180 degrees C.
Put the apple pieces on a roasting tray, drizzle with oil and roast until you make the sauce.
Put a saucepan on a medium heat and add a splash of oil.
Add the onion, garlic, ginger and chilli and cook until softened (around 5 minutes).
Add the tomato, pepper pieces and hemp seeds to the sauce. Add a couple of splashes of water and cook for 10 minutes or until the tomatoes have cooked down.
Throw in the roasted apple pieces and cook for another couple of minutes, adding a splash of water if it’s beginning to look dry.
Season well with sea salt and black pepper.
Transfer the sauce to a blender, add the coriander, parsley and spinach and squeeze in the juice of 1.5 limes.
Season again with sea salt and black pepper and blend until completely smooth.
Check the flavour and add more lime juice, salt or pepper as required.
To serve, divide the sauce between 4 bowls and top with the desired toppings.
