CookEat Recipe
Seared Fennel and Chickpeas with Olives
Fennel, courgette and chickpeas are cooked with oregano and gently folded with beaten egg until set. Spoon into baked filo cups with natural yogurt and black olives.
Method
Steps
Step 1
Heat the oven to 180°C. Wash and finely dice the fennel and courgette. Use canned chickpeas, weighed drained and rinsed. Weigh the egg without shell and beat in a bowl. Drain, pit and chop the olives.
Step 2
Heat 1 tablespoon olive oil in a non-stick pan over medium heat. Cook the fennel for 5 minutes, then add the courgette and oregano for another 6–8 minutes until tender. Add the chickpeas to warm for 2 minutes.
Step 3
Pour in the beaten egg. Cook over medium-low heat, folding gently, until the egg is set and a clean thermometer reads 74°C in the egg mixture. Remove from the heat.
Step 4
Brush thawed filo with the remaining tablespoon oil, stack in three layers and cut into squares. Press into six muffin wells to make shallow cups. Bake for 8–12 minutes until golden and crisp throughout; use a longer packet cooking time if specified.
Step 5
Set the baked filo cups on six plates. Spoon yogurt into and around the cups, divide the warm vegetables and set egg among them and scatter with olives. Serve immediately.
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