Ingredients

Method

For the lavash:
• 240 g flour
• salt, to taste
• 1 T Woolworths smoked chilli flakes
• ¾ cup water
• ¼ cup canola oil
• 800 g baby marrows
• 3 T extra virgin olive oil
• 3 T Woolworths tahini, plus extra for serving
• 1 clove garlic, finely grated
• 2 T Woolworths smooth cottage cheese
• ½ lemon, zested and juiced
• 20 g mint, finely chopped
• sea salt and freshly ground black pepper, to taste
• 2 carrots, peeled and shaved into ribbons
• canola oil, for shallow-frying
• Woolworths sundried Turkish fig balsamic reduction, for drizzling

Method

Ingredients

1. To make the lavash, preheat the oven to 180°C. Combine the flour, salt, chilli flakes and water in a mixing bowl. Stir using a wooden spoon to make a shaggy dough. Turn out the dough onto a clean surface, drizzle with a little oil and knead for 5 minutes, or until smooth and it bounces back when gently pressed with your finger. Place the dough into a bowl and drizzle lightly with canola oil. Cover and set aside for 15 minutes.

2. Lightly oil a work surface then divide the dough in half or quarters, depending on your preference. Roll out one of the dough balls as thinly as possible and large enough to stretch over the underside of a baking tray.

3. Lightly grease the back of a baking tray with oil or coat in nonstick cooking spray. Stretch the dough over the tray – don’t worry if any holes appear.

4. Place the tray in the oven and bake for 5–7 minutes, or until the lavash is golden and toasted. Roll out the next dough ball while the first one is baking. Carefully remove the lavash from the tray and set aside to cool. Repeat with the remaining dough.

5. Turn the oven to the grill setting and increase the temperature to 200°C. Trim the stalks from the baby marrows, wash and pat dry, then place on a roasting tray. Grill for 4–5 minutes, then turn over. The skin should be slightly charred before turning.

6. Combine the marrows, olive oil, tahini and garlic in a food processor, then add the cottage cheese, lemon zest and juice, half the mint and season.

7. Blend to form a chunky or smooth pâté, depending on your preference. Check the seasoning. Remove from the food processor, cover and set aside.

8. Heat the canola oil in a pan and fry the carrots until curled and browned. Remove from the oil and drain on kitchen paper until cool and crisp.

9. Place the marrow pâté in a serving dish and spread using the back of a spoon. Swirl through extra tahini to taste. Add the crispy carrots and remaining mint. Finish with a generous drizzle of Turkish fig reduction and serve with the crispy lavash.

Cook's note: Try reserving some of the grilled baby marrows, chop them roughly, then add to the plated dish just before serving,

Find more dip recipes here. 

Photographs: Myburgh Du Plessis 
Production: Abigail Donnelly
Food Assistant: Tiffany Kate-Lyn Matthews