Sort ingredients
githong
QR Code
Listen
Pdf
For the toum base, add the garlic, salt and egg white to a food processor and blitz well to combine
Keep the blender running on a medium speed, then drizzle in the vegetable oil in a steady stream
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
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
Once hot, add the shallots and fry for around 7 minutes, or until they are golden brown and crisp
Remove the shallots from the oil with a slotted spoon and drain on paper towel then season with salt
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
Season with flaky salt and freshly ground black pepper
Top with a sprinkle of chopped chives then serve