Summer Edition 2017
Our new look magazine! Going to 35,000 families at our member schools, all raising funds for great causes.
Our new look magazine! Going to 35,000 families at our member schools, all raising funds for great causes.
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RECIPES<br />
Baked falafel wraps with<br />
tahini and harissa dressing<br />
TAHINI DIP<br />
Ingredients<br />
• ½ red pepper (pre-roasted<br />
chargrilled in a jar work well, too)<br />
• 80g peppadew peppers<br />
available in most supermarkets<br />
• 1 chilli - check the heat on the<br />
tip of your tongue. (If this is for<br />
young children I would advise<br />
using half)<br />
• 1 clove garlic<br />
• 1 tsp caraway seeds<br />
• 2 tsp cumin<br />
• 2 tsp tomato puree<br />
• 4 tbsp olive oil<br />
• 1 tsp smoked paprika<br />
Instructions<br />
1. Place all the ingredients except<br />
the olive oil into a small blender,<br />
or use a stick blender to blitz all<br />
until pureed.<br />
2. Add the olive oil to help<br />
thicken and emulsify the<br />
dressing. This dip keeps<br />
brilliantly in the fridge.<br />
HARISSA DRESSING<br />
Ingredients<br />
• 2 cloves garlic, grated or pasted<br />
• 2 tbsp tahini paste<br />
• 1 tbsp lemon juice<br />
• 2 tbsp olive oil<br />
• ½ tbsp water<br />
• a drizzle of honey to sweeten, to taste<br />
Instructions<br />
Combine all the ingredients and add the water<br />
to loosen (the colour will lighten considerably<br />
on adding the water).<br />
SUMMER 17 ★ schoolnotices.co.uk 39
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