Recipe Cook Time
For the spinach hummus:
Blanch spinach in hot water for 10 seconds and immediately put in cold water.
In a mixer add chickpeas, garlic, tahini, chopped onion, olive oil, lemon juice, cumin powder,
blanched spinach and salt and blend into a nice paste.
For the red cabbage slaw:
Slice the white and red cabbage into thin slices along with one pear.
Mix it all together in a bowl.
Marinate with apple vinegar, brown sugar and pineapple juice.
Season with salt and refrigerate for a few minutes.
Squeeze the cabbage and put in the jalapenos, chopped spring onion and mayonnaise.
Mix it well so the cabbage is nicely mixed with the dressing.
For the shoestring onions:
Thinly slice the onions into rings.
Make a spice dust with zatar, sumac, paprika and curry powder.
Mix the onions in the spice mix and cornstarch and deep fry till golden brown and crispy.
Drain out the excess oil on kitchen paper.
For the bell pepper jam:
Roast bell peppers in an oven for 15 minutes with some salt pepper and olive oil.
Discard the seeds and peel the peppers.
Slice an onion thinly.
Cut the red peppers into strips.
Put a touch of olive oil in a pan.
Saute onions in a hot pan with olive oil, add a cinnamon stick, star anise, brown sugar,
balsamic vinegar, chopped basil leaves and let it cook together until syrupy.
Slice the bread, brush with olive oil and grill or toast to a crisp.
Spread the hummus on the bread and then top with the red pepper jam.
Top with the cabbage slaw.
Serve with a side of the onion rings.