Serves 8
Ingredients
Merguez Spice (yields extra)
25g guajillo chile
25g paprika
6g cinnamon
4g dried ginger
24g cumin
24g fennel
9g cayenne
6g coriander
6g caraway
3g pepper
Cured Carrots
15g salt
22g sugar
6g evoo
6g merguez spice
1K bunch carrots, scrubbed, cleaned
Green Lentils
1/2 Cup Green Lentils
1 1/2 Cups vegetable stock
1 Tbs Olive oil
Salt tt
Lentil salad
Cooked lentils
1/4 cup parsley chiffonade
1/4 cup shaved scallions
1/4 cup toasted sunflower seeds
1 tbs evoo
1 tbs lemon juice
Black Garlic Tofu
453g firm tofu (1 package) drained
180g Black Garlic
200g maitake mushrooms
10g sherry vinegar
20g evoo
Salt tt
Charred scallions
16 whole scallions, cleaned and rinsed, root attached
1% salt by weight
1% sugar by weight
To garnish
Toasted chili threads
Sunflower seed oil
Shaved tri color baby carrots
Carrot tops
Method
Cured Carrots
Compress in l vacuum bag on full setting and cure overnight.Remove carrots from bag and drain of excess liquid. toss with evoo and roast on parchment in a 375 degree oven until lightly colored and tender.
Green Lentils
Blanch Lentils for 2 minutes in water. Drain. Simmer in veg stock until just tender. Cool in stock.
Black Garlic Tofu
Roast mushrooms on high heat in the evoo until tender and colored. Add with remaining to vita prep. Blend on high until smooth. Adjust seasoning as desired.
Charred scallions
Toss scallions in cure.Sear a la plancha in canola oil until charred and cooked through.
