Perfect for sharing at picnics and BBQs.

Makes 10-12 portions

INGREDIENTS

For the hummus

6 black garlic cloves, crushed
500g carrots
1tbsp olive oil
70g canned chickpeas
1 garlic clove, crushed
60g tahini paste
180ml sunflower oil
70g sunflower seeds, roasted

For the crudités

20g purple carrots, sliced lengthways
20g yellow carrots, sliced lengthways
10g celery, sliced lengthways
20g cucumber, sliced lengthways

For the crostini

500g rye bread
25g thyme
50ml olive oil

For the garnish

3g mixed sesame seeds
10g red meat radish, thinly sliced
10g watermelon radish, thinly sliced

METHOD

1. Drizzle olive oil over the whole carrots, wrap in foil and bake in the oven for 35 minutes at 200°C. Once the carrots have cooled, peel and roughly chop, before blending in a food processor with the olives, garlic, chickpeas, sunflower seeds, sunflower oil and tahini paste. Blend until you have a smooth consistency.
2. To prepare the crostini, cut the bread into cubes and brush with olive oil and thyme; bake in the oven for 5-7 minutes at 220°C.
3. Place the hummus in a medium-sized bowl, adding a selection of cruditiés on top. Finish by garnishing the cruditiés with the radishes and sesame seeds.

Tip: Keep the cruditiés crunchy for longer by placing them in an ice bath for five minutes before serving.

A dish for when you want to impress from Sumosan Twiga’s Japanese menu.

Serves 1

INGREDIENTS

50g tuna loin, diced
2 g shallot shopped very fine-
Sea salt
Soy sauce few drops
Juice from ¼ lemon
1g white truffle oil
50g avocado, diced
5g chives, chopped
2g crispy leek
10g truffle mayonnaise

METHOD

1. Take just the four first layer of the white part of the leek, then cut it in julienne method, very thin. Heat the oil until it reaches 120 – 130°C and fry the leek.
2. As soon as they stop frying, take them out and put them in some kitchen towel to dry off and become crispy.
3. For the truffle mayonnaise: Mix 100g of Japanese mayonnaise with 10ml of white truffle oil (or ratio of 10:1 for different portions).
4. For the tartare: In a bowl, combine the diced tuna, shallots, lemon juice, salt, soy sauce, chives and truffle oil. Mix well and put on the side.
5. Using a serving ring (optional), place the diced avocado at the bottom, then top with the tuna mix and press well, so that when you move the ring you have a nice round form. If you don’t have a serving ring, just layer on the plate.
6. Drop the truffle mayonnaise on top and finish up with a sprinkling of fried leeks.

Give your weekend brunch a refresh with this tasty dish of baked eggs accompanied by a zesty miso verde sauce.

Serves 1

INGREDIENTS

Miso Verde

30g miso paste
3 stalks coriander chopped
½ tsp ginger, minced
1tsp lime juice
1tsp lemon juice
10g tahini
1tsp honey
2 spring onion sliced
1tbsp olive oil

For the eggs

1tbsp vegetable oil
50g chard
30g stem broccoli
2 eggs
50ml light soy sauce
50ml water
1 spring onion, sliced in rounds
½ tsp black sesame seeds
¼ green chilli, sliced
4 stems coriander
20g edamame beans, podded and blanched

METHOD

1. Place all of the miso verde ingredients in a blender and puree till smooth sauce.
2. Any leftovers can be stored in the fridge for up to a week.
3. Heat the oil in a heavy-bottomed, oven-proof pan and throw in the broccoli. Fry it hard until brown around the edges.
4. Next, add the chard and stir to combine.
5. Break the eggs directly into the pan on top of the broccoli and the chard.
6. Mix the soy sauce and the water and pour the liquid into the pan.
7. Place the pan in the oven for 5 mins.
8. Remove from the oven and top with edamame and sprinkle on the black sesame seeds.
9. Finally, top with some of the miso verde and the coriander leaves.