MasterChef UK ™
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Harmony Salad
Spiced black peas with falafel, gem lettuce, carrot and pomegranate, served with salted chicken skin, beetroot, quail eggs, a side of puffed rice and curry leaves and a confit garlic and mustard oil dressing.
Sabina: "I'm making spiced black peas with falafel and puffed rice with crushed peanuts, beetroot, quail eggs and chicken skin salt drizzled on top with confit garlic mustard dressing. I'm calling it the Harmony salad. I'm trying to create peace within the dish."
Jay Rayner: "So we're almost going from Bangladesh, through the chicken shops of Mumbai, heading into Persia and then into Egypt. This is a very well-travelled dish."
Anna: "The trick with falafel is that if it's too wet, it just explodes and falls apart in the fryer. But if it's too dry, it's claggy."
Jay Rayner: "This, I think, absolutely fits the mould. Everything's going on in here. Crispy chicken skin, puffed rice, the nuttiness of the beans dressed in a sweet, sour chutney. It's an amazing salad. It really is."
Anna: "I love that you called it a harmony salad because it is harmonious. To get the quail eggs nice and soft and runny is quite something. You have a ton of garlic and you've made it all into this really potent dressing that just marries everything together. That's a success."
Grace: "The spiciness from your black chickpeas, the little pop sweetness from your pomegranate. Your falafel is beautifully golden brown on the outside. You gave yourself so much work to do, but you've produced something really fantastic."
Sabina went through to knockout week.
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