Farideh Sadeghin shows us how to make the perfect farmer's market platter with grilled shrimp, grilled veggies, fresh tomatoes, and our very own preserved lemon hummus. Get the recipe below:
Ingredients
1/4 cup olive oil, plus more as needed
2 tablespoons minced basil, plus more for garnish
2 tablespoons minced parsley
2 tablespoons white wine vinegar or pickled red onion liquid
1 tablespoon toasted sesame seeds
1 peeled garlic clove
kosher salt and freshly ground black pepper, to taste
8 ounces peeled and deveined shrimp
3 to 4 long sweet peppers, such as Corbaci, Cubanelle, or Jimmy Nardello
1 ear corn, husked
6 ounces tomatoes (any variety!), roughly chopped
1 (8-ounce|226 gram) container Little Sesame Preserved Lemon Hummus
pickled red onions, to taste
cute edible flowers, for garnish (optional)
Preparation
In a small bowl, mix together the 1/4 cup olive oil, basil, parsley, vinegar, and sesame seeds. Grate in the garlic clove and season with salt and pepper.
Light a grill. Drizzle the shrimp, peppers, and corn with olive oil and cook, turning as needed, until charred, about 5 minutes for the shrimp and peppers and 10 minutes for the corn. Once cool enough to handle, cut the kernels off the ear of corn.
To serve, spread the hummus on a plate or platter. Top with the shrimp, corn, peppers, and tomatoes. Drizzle the herb dressing over the top. Garnish with the pickled red onions, herb leaves, and edible flowers, if using, and enjoy.
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