Combine nigella seeds, whipped feta, crème fraiche, chopped capers, chives, and lemon juice. Spread over toasted sourdough.
Sprinkle over these (easy entertaining) blended dips:
- Roast sweet potato, Moroccan spices, chives, and EV olive oil
- hummus, chickpeas, black tahini, cumin, lemon juice, top with pomegranate and nigella
- Roast beetroot and garlic, yoghurt, cumin, coriander, pepper, and EV olive oil.
Sashimi/Crudo – Coat thin slices of tuna or kingfish with lemon juice, orange zest, EV olive oil, salt, pepper, chopped chives and toasted nigella seeds.
Potatoes with Nigella Seeds (Kalonji Aloo) - Peel and cube 500g potatoes into small bite sized pieces. Heat 2 tbsp oil in a saucepan. Slow fry (temper) 1 ½ tbsp nigella seeds for a minute. Add ½ tsp turmeric powder, ½ tsp chili powder,and ½ tsp red chili flakes. Combine with the potatoes and add a little water. Cover and cook on low flame, (add more water as required) stirring occasionally until the potatoes are cooked.
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