- 30 g butter
- 2 cloves garlic, crushed
- 1 3cm piece fresh ginger, grated
- 1 chilli, chopped
- 2 t ground cumin
- 1 t ground coriander
- 6 slicing tomatoes
- Sea salt and freshly ground black pepper, to taste
- 8 sheets samoosa or spring roll pastry
- 2 cups sunflower oil
- 12 rashers streaky bacon
- 1/4 cup white balsamic vinegar
- 12 marrows, rinsed and julienned
- 1 cup lime, coriander and chilli pesto
- Black sesame seeds, for serving
- Fresh limes, to garnish
Preheat the oven to 180°C.
Melt the butter in a pan over a low heat, then add the garlic, ginger, chilli and spices and fry for 30 seconds, or until fragrant.
Add the chopped tomatoes, turn up the heat to medium and gently fry for 15 minutes or until they start to break down slightly. Season to taste and remove from the heat.
Slice the samoosa pastry into 5 cm-thick strips. Place a spoonful of the tomato mixture at the top of each strip, then fold over the pastry at an angle to create the beginnings of a triangle.
Repeat in the opposite direction to make a triangular parcel, then seal with a little water.
Heat the sunflower oil and fry the samoosas in batches for 2 minutes, or until crisp and golden. Remove using a slotted spoon and drain on kitchen paper.
Place a pan over a medium to high heat and fry the bacon rashers until crisp. In the pan, toss with half the white balsamic vinegar to coat and bubble slightly.
Transfer to a baking tray, drizzle with the remaining vinegar and bake for 5 to 10 minutes, or until almost caramelised.
Serve hot with the baby marrow “spaghetti” strands and lime, coriander and chilli pesto. Scatter with black sesame seeds and garnish with fresh limes.