LCBO Food & Drink Early Summer 2017

TWISTS  SANDWICHES TO SHARE

3 tbsp (45 mL) extra virgin olive oil 3 tbsp (45 mL) fresh lemon juice ¾ tsp (4 mL) ground cumin Salt and freshly ground pepper to taste 4 large flour tortillas, each 10 inches (25 cm) 2 large dill pickles, quartered lengthwise ½ medium English cucumber, seeded, cut into batons 12 yellow grape tomatoes, halved lengthwise 12 red grape tomatoes, halved lengthwise 2 cups (500 mL) radish sprouts, loosely packed 1 green onion, thinly sliced 1 For the green tahini, place ingredients in a blender. Blend until smooth. Transfer to an airtight container. (Green tahini will keep re- frigerated up to 5 days, though colour will dull over time.) 2 For the white bean purée, place beans and garlic in food processor. Pulse until it be- comes a coarse purée. With motor running, add oil and lemon juice. Add cumin, and sea- son with salt and pepper. Run motor, stopping and scraping bowl, until smooth and creamy. Transfer to airtight container. (Purée will keep refrigerated up to 5 days.) 3 Trim tortillas into squares a little bigger than 7 inches (18 cm). Discard scraps or save

This extended tortilla wrap combines a Middle Eastern mélange of crunchy vegetables, sour pickles and a garlicky purée of white beans. The herbed tahini dip uses sunflower-seed butter instead of sesame, which gives it a richer, nuttier flavour. Sunflower-seed butter can be found at natural food stores and se- lect supermarkets. You could substitute ses- ame-seed paste (tahini) with excellent results. The scraps from trimming the tortillas can be turned into a delicious snack—brush with olive oil, season and bake at 350°F (180°F) for 7 to 10 minutes. 2 tbsp (30 mL) fresh lemon juice ½ tsp (2 mL) finely grated garlic ¼ cup (60 mL) cilantro leaves, tightly packed ¼ cup (60 mL) flat-leaf parsley leaves, tightly packed Large pinch cayenne pepper Salt and freshly ground pepper to taste WHITE BEAN PURÉE 1 can (540 mL) white kidney beans, drained, rinsed ½ tsp (2 mL) finely grated garlic GREEN TAHINI ¼ cup (60 mL) sunflower-seed butter ¼ cup (60 mL) water

for another use. Using a smear of white bean purée along one edge as glue, create two 7 x 14-inch (18 x 35-cm) rectangles. Arrange rectangles on work surface with longer sides facing you. 4 Smear each rectangle with about ½ cup (125 mL) white bean purée. On bottom edge, make a line of pickle quarters. Above it make 2 lines of cucumber batons. Make a line of yel- low tomatoes then red tomatoes. Make a band of sprouts then sprinkle a line of green onions. There should be a band without toppings at top to seal. Carefully and tightly roll tortillas away from you. (Torpedoes can be wrapped tightly and refrigerated up to 2 hours.) 5 With a sharp serrated knife, cut torpedoes into desired pieces and serve with the green tahini to dip. Serves 4

WHAT TO SERVE Santo Santorini Assyrtiko LCBO 459032, $15.00  Side Launch Dark Lager LCBO 437228, 473 mL, $2.80

VEGGIE TORPEDOS WITH GREEN TAHINI DIP

104  FOOD & DRI NK EARLY SUMMER 2017