for 4 person

Lemon oil

1	lemon *-*
½ dl	olive oil
¼ tsp	paprika
2 pinch	cinnamon
½ tsp	salt

Crispy chickpeas

230 g	artichoke hearts in oil, drained, quartered
1 tin	chickpeas (approx. 120 g, rinsed, drained
¼ tsp	salt

Hummus

1 tin	chickpeas (approx. 120 g, rinsed, drained
50 g	artichoke hearts in oil, drained
¼ tsp	salt

Entrecôtes

1 tbsp	olive oil
4 piece	beef entrecôtes (approx. 210 g)
¾ tsp	salt
a little	pepper
	oil, for frying

How it's done

Lemon oil

Mix the lemon juice, oil, paprika, cinnamon and salt.

Crispy chickpeas

Mix the artichoke hearts, chickpeas, 3 tbsp of lemon oil and salt, spread on a baking tray lined with baking paper.

To bake

Approx. 40 mins. in the centre of an oven preheated to 200°C.

Hummus

Puree the chickpeas, artichoke hearts and ¾ of the lemon oil, season with salt.

Entrecôtes

Heat the oil in a frying pan, season the meat, fry for approx. 2 mins. on each side, leave to rest for approx. 5 mins. Serve the meat with the chickpeas and hummus. Drizzle with the remainder of the lemon oil.

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