Pholourie, ‘bush tea’ gremolata and blackberries

111 Matt Tebbutt recipe template

Preparation time
overnight

Cooking time
10 to 30 mins

Serves
Serves 4

Dietary
Vegetarian

By Andi Oliver
From Saturday Kitchen

Ingredients

For the pholourie

  • 500g/1lb 2oz yellow split peas
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 150g/5½oz gram flour
  • 2 tsp bicarbonate of soda
  • generous pinch salt
  • 2 spring onions, finely chopped
  • small handful flatleaf parsley. finely chopped
  • ½ handful fresh coriander, finely chopped
  • 2 small bird’s-eye chilli
  • sprig fresh thyme
  • sprig fresh marjoram
  • 1 garlic cloves, chopped
  • 75ml/2½fl oz rapeseed oil
  • neutral oil, for frying

For the ‘bush tea gremolata’

  • 255g/8oz finely grated fresh coconut (reserve the water from inside the coconut)
  • 3 bird’s-eye green chilies, finely chopped
  • small handful fresh mint, chopped
  • small handful fresh coriander, chopped
  • small handful fresh parsley, chopped
  • sprig fresh thyme, leaves only, chopped
  • sprig fresh marjoram, leaves only, chopped
  • 2 limes, zest and juice only

For the blackberries

  • 250g/9oz blackberries
  • 4 tbsp agave syrup
  • 2 cloves black garlic, finely chopped
  • 1 red chilli, finely chopped
  • 6 tbsp sherry vinegar
  • 2 tbsp gold rum
  • pinch salt
  • lime wedges, to serve
scroll to top