Ingredients
| SCHUG SAUCE | |
| 3 teaspoons coriander seeds | |
| 3 teaspoons cumin seeds | |
| 5 cardamom pods, seeds only | |
| 1 teaspoon Sichuan pepper | |
| 5 hot green chillies | |
| 6 cloves garlic | |
| 75g fresh coriander, leaves and stems | |
| 75g flat-leafed parsley, leaves and stems | |
| zest and juice of 1 lemon | |
| 1½ cups olive oil | |
| FLORENCE FENNEL | |
| 4 large Florence fennel bulbs | |
| ¼ cup olive oil | |
| 3-4 large green witloof |
Schug (pronounced skoog) is a spiced green sauce sometimes spelled zhug, skug or zhoug. A Middle Eastern condiment, it is so versatile to use with meats, as a dressing for vegetables, a base for sandwiches, tossed through pasta, or stirred through risotto. The options are endless…
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Instructions
| 1. | SCHUG SAUCE |
| 2. | Toast all the dried spices until they smell fragrant, then transfer to a mortar and pestle and crush. |
| 3. | Put the chillies and garlic in a food processor and pulse until they are finely chopped. |
| 4. | Add everything else and pulse until you have a semi-rough sauce – you want some texture. |
| 5. | Taste and season with salt. |
| 6. | FLORENCE FENNEL |
| 7. | Heat the oven to 220°C fan bake. |
| 8. | Prepare the fennel by cutting off the top stalks, trimming a little off the bottom of the bulb, then cutting the fennel lengthwise into 4 or 5 pieces. |
| 9. | Coat in olive oil and place on a large baking tray. |
| 10. | Prepare each witloof by cutting it in half lengthwise, then into quarters. |
| 11. | Coat in olive oil and place on another large baking tray. |
| 12. | Place both baking trays in the oven and cook for 20-30 minutes until slightly charred – the witloof will be ready first after about 20 minutes, then the fennel. fennel. Once cooked, cool to room temperature. |
| 13. | There are two ways to serve this, both at room temperature: you could mix the roasted vegetables with ¾ cup of Schug sauce and plate on a platter. |
| 14. | Or layer the vegetables on a platter and splatter randomly with Schug sauce. |
| 15. | The remaining dressing can be stored in the fridge for up to 4 days. |
Recipes & food styling Marc Weir / Photography Amber-Jayne Bain