Chilled Cucumber and Minted Pea Soup

Ingredients:

1 ½ cup/200g of frozen peas

1 cucumber/390g, peeled, cut into chunks

2 sticks/45g of lemongrass, peeled and sliced (remove tough husks and only use the soft inner part)

1 large ripe avocado/260g

3 cloves garlic/20g, smashed with back of knife and roughly chopped

500ml amasi/kefir/yoghurt

Juice of two limes

1 shallot/65g, peeled and roughly chopped

15g ginger, peeled and grated

15g fresh mint

1 ½ tsp salt

1 tbsp white wine vinegar

1 cup water

4 tbsp olive oil

Method:

Add to a blender and combine well. Chill. 

Sorghum Popcorn recipe

*Can replace with toasted pumpkin seeds or lightly smashed regular popcorn if unavailable

Ingredients:

Rapeseed oil, enough to cover a small pan

½ cup sorghum

1 tsp masala salt (recipe below)

Method:

Heat the pot on high heat, covered, with the oil just to cover the bottom. Add the sorghum and roll around well in the oil, putting the lid back onto the pan and shaking it. Take off heat, keep covered, for about 3 to 4 minutes. Put back onto heat. Let it up pop for about six minutes or so. Put into a pasta strainer to get off all the unpopped kernals. Toss with masala salt. 

Masala salt recipe

Ingredients:

4 tsp salt

3 tsp leaf masala

1 tsp brown sugar

½ tsp garlic powder

Method:

Blend well in a small bowl.

To plate one bowl:

½ cucumber, peeled

Olive to finish

¼ avocado, with three thick wedges cut

A few dill fronds

3 tbsp sorghum popcorn

3 tsp Greek yoghurt

Method:

Make balls out of the cucumber with a melon baller. You will need three for each bowl. Add three dallops of yogurt around the dish. Drizzle with olive oil. Add the avocado wedges. Sprinkle with popcorn and top with dill fronds.