food, Recipes

ancient grains get a modern update

Elsa Young

High in fibre, rich in minerals and full of nutrients, Khanya Mzongwana gives age-old ancient grains  a modern update in these delicious dishes. For more recipes like this, check out the May 2017 issue of House and Leisure.

groundnut and mint hummus

Groundnuts really hold their own in this delectable and unusual version of a classic Middle Eastern spread. Ingredients: 200g groundnuts, cooked and shelled 40ml extra-virgin olive oil 1t sesame oil 1t cumin, ground 1t coriander seeds, ground 1t paprika 2T lemon juice 2 garlic cloves, crushed ¼ cup mint leaves, finely chopped Method: Blitz all of the ingredients in a blender until smooth. Drizzle with olive oil and serve with crudités and seed crackers. MAKES 250G

mango, turmeric and chia shake

Chia seeds haven’t yet lost their appeal. They’re a superbly healthy and versatile grain. This smoothie can be enjoyed in a number of variations: you can use your favourite berries instead of mangoes, and replace the turmeric with something interesting like tamarind paste, and you’ll have a whole new tasty smoothie. Ingredients:  2 mangoes, peeled and diced 2T chia seeds 2T honey 2t turmeric powder ½ cup orange juice Method: Blitz all of the ingredients in a blender until smooth, and serve immediately. SERVES 2