It’s a weekly thing for me to make chermoula, a lovely herby middle eastern sauce. I often put it together, with no definitive plan, and then utilise it in various ways throughout the week; it can be used as a sauce, a dip, a paste, a dressing, the possibilities are endless.
Chermoula has featured many times on this blog, but for ease let me share again what I do.. I use the small bowl attached to my hand blender and chop together a big bunch of flat leaf parsley, a slightly smaller bunch of fresh coriander, 2-3 cloves of garlic, 2 tsp roasted ground cumin, 2 tsp paprika, 1 tsp Aleppo chilli flakes, salt to taste, and lots of olive oil and lemon juice until it becomes the consistency you would like.
You can pimp your chermoula in many ways, I’ve recently added chopped preserved lemons to mine, some people add a pinch of cayenne pepper; I also use it as a basis for salad, I multiply everything to make a bigger version and don’t chop the herbs up as small, then add all sorts of other things to it, like various roasted vegetables, chickpeas, grains…as you can see in the following couple of examples..
Last week I made up a batch of chermoula and mixed it through a bowl full of chickpeas; like everything I make, I knew this would be worth leaving in the fridge for a day for the flavours to infiltrate the chickpeas, which they did very nicely, then I worked my way through the chickpeas across a few meals, including this lunch with chopped lettuce..
In this pan is a can of chopped tomatoes, a couple of tablespoons of my homemade rose harissa, the rest of the chermoula marinated chickpeas, little cubes of cheese and the eggs…flavour upon flavour to create a wonderful concoction for lunch one day last week..
I’ve said it before, and I’ll say it again…I love my own food!!!!! There’s a reason I eat all my meals at home 🙂
And here’s the salad I’ve thrown together today, full of similar flavours, and packed out with leftover roasted vegetables, now all thrown together sharing flavours..
Have a great week x