Toum with crispy shallots, kalamata olives and honey
- Side
- Easy
- 4-6
- 25 minutes
PT25M
Ingredients
Toum base
- 7 garlic cloves
- 1 pinch of salt
- 1 egg white
- 1/2 lemon , juiced
- 400ml of vegetable oil
- 2 ice cubes
Crispy shallots
Garnish
- 100g of Kalamata olives
- 100g of sun-dried tomatoes
- 100ml of honey
- 1 tbsp of Carapelli Extra Virgin Olive Oil
- 1 handful of chopped chives
- 1 pinch of sea salt
- 1 pinch of freshly ground black pepper
Method
For the toum base, add the garlic, salt and egg white to a food processor and blitz well to combine
- 7 garlic cloves
- 1 pinch of salt
- 1 egg white
Keep the blender running on a medium speed, then drizzle in the vegetable oil in a steady stream
- 400ml of vegetable oil
Once the mix has come together, add in the lemon juice and ice cubes and blend well until the mix becomes light and fluffy. This should take around 30 seconds
- 1/2 lemon , juiced
- 2 ice cubes
Transfer to a bowl and leave to chill in the fridge while you prepare the crispy shallots
Heat the vegetable oil over a medium-high heat
- 100ml of vegetable oil
Once hot, add the shallots and fry for around 7 minutes, or until they are golden brown and crisp
- 3 shallots , sliced into half moons
Remove the shallots from the oil with a slotted spoon and drain on paper towel then season with salt
- 1 pinch of salt , to season
To plate, spoon the toum into a serving bowl, then top with the olives and sundried tomatoes around the edge. Sprinkle over the crispy shallots then drizzle over the olive oil and honey
- 100g of Kalamata olives
- 100g of sun-dried tomatoes
- 100ml of honey
- 1 tbsp of extra virgin olive oil
Season with flaky salt and freshly ground black pepper
- 1 pinch of sea salt
- 1 pinch of freshly ground black pepper
Top with a sprinkle of chopped chives then serve
- 1 handful of chopped chives
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Toum with crispy shallots, kalamata olives and honey
