A bit of this and that, some kebabs, hummus, guacamole and pita wedges, and of course, roasted aubergine. A glass of white, a tossed salad and fresh Banganapalli mangoes to finish …
Youngsters for dinner, and they want it light and they’d prefer it healthy so Mediterranean it is, with a dash of Indian (the bhaingan bharta instead of baba ghanoush) and for a bit of variety, pita wedges mixed with wedges of garlic nan, tossed with a bit of olive oil, and grilled with a sprinkling of parmigiano reggiano …
Fusion with a twist !!
And for the salad, chicory to offset the mandarin oranges, toasted pine nuts for the crunch amidst the mesclun.
The mangoes : rich, sweet, sublime. Always a win over the alphonsos (India) and the harumanises (Indonesia) !!
Photograph of the mangoes from http://www.samagri.com.
These may hold a few surprises – so little yet so much … or vice versa.
Guacamole & Pita
- 2 tbsp guacamole with 1 wholemeal pita,85g rocket and 1 tbsp olive oil / vinegar dressing.
- Salad leaves, a few cherry tomatoes, 1/2 sliced avocado, 50g goat’s cheese, 1 tbsp pistachios and a drizzle of olive oil.
Chickpea & Chorizo Salad
- 3tbsp red wine vinegar
- 2tbsp extra virgin olive oil
- 1 garlic clove, crushed
- Zest and juice of 1 lemon
- 1½ x 400g tin chickpeas, drained and rinsed
- 125g (4oz) chorizo, skinned and diced
- ½ red onion, finely sliced
- 1 large red pepper, finely sliced
- ¼ cucumber, deseeded and diced
- 3tbsp each roughly chopped mint, flat-leafed parsley and coriander
Mix together the vinegar, oil, garlic, lemon zest and juice in a large bowl. Add the chickpeas, chorizo, onion, pepper and cucumber. Season, toss everything together, then add the herbs. Toss lightly again and serve.
Roasted Tomato Salad
- 900g (2lb) plum tomatoes, halved
- 2 garlic cloves, sliced
- 5tbsp extra virgin olive oil
- 1 red chilli, finely chopped
- 2tbsp balsamic vinegar
- 3 ripe but firm avocados, peeled, stoned and thickly sliced
- Preheat the oven to 200°C (180°C fan) mark 6. Put the tomatoes into a shallow roasting tin, cut side up. Season, scatter with garlic and drizzle over 2tbsp olive oil. Roast for 40 45min.
- Meanwhile, make the salad dressing. Mix together remaining oil, chilli and balsamic vinegar in a large bowl.
- Transfer tomatoes and any cooking juices to a large serving platter and leave to cool. Add avocado to the dressing and toss to coat. Spoon over tomatoes.
Deluxe Fig & Ham Salad
- 200g (7oz) fine green beans, ends trimmed
- 3tbsp extra virgin olive oil
- 4 slices white sourdough bread, cut into large cubes
- 4 Little Gem lettuces, quartered lengthways
- 85g pack Parma ham
- 4 figs, quartered
- 1tsp Dijon mustard
- ½tbsp cider or white wine vinegar
- Bring a small pan of water to the boil and cook the beans for 4min or until tender. Drain and leave in a colander to steam dry until needed.
- Heat 1tbsp oil in a large frying pan and fry bread cubes, tossing frequently, until golden and crisp. Season with salt and set aside to cool.
- Arrange lettuce quarters cut-side-up on a large platter. Roughly rip the Parma ham slices in half lengthways and weave among the lettuce quarters. Dot over the figs, beans and toasted bread cubes.
- In a small jug, mix together the Dijon mustard, vinegar, remaining oil and some seasoning. Drizzle over the salad and serve.
Chicken & Feta Frittata (with leftover chicken)
- ½tbsp olive oil
- 1 medium red onion, sliced
- 1 red pepper, deseeded and sliced
- 100g (3½oz) baby spinach
- 225g (8oz) cooked skinless chicken, cut into bite-sized chunks
- 2tbsp roughly chopped fresh basil
- 6 large eggs, beaten and seasoned
- 100g (3½oz) feta
- Heat the oil in an ovenproof 20.5cm (8in) frying pan. Gently fry the onion and pepper for 10min until softened.
- Preheat grill to medium. Add spinach to onion mixture and leave to wilt for 30sec. Add chicken and basil, then pour over the eggs. Cook over a low heat for 8-10min until just set.
- Crumble feta on top, then grill until cooked through. Cut into wedges. Serve hot or at room temperature.
White Bean Salad
- ½tbsp red wine vinegar
- 2tbsp extra virgin olive oil
- ½ red cabbage
- 2 courgettes
- 410g tin cannellini beans, drained and rinsed
- ½ red onion, finely chopped
- 100g (3½oz) stale unsliced bread, torn into small chunks
- 125g ball low-fat mozzarella, torn into small pieces
- Handful basil leaves, chopped
- In a small bowl, whisk the red wine vinegar and olive oil together with plenty of seasoning and a splash of water to make the dressing.
- Cut out and discard the tough core from the cabbage, then finely shred the leaves and put into a large serving bowl. Peel the courgettes into ribbons, using a y-shaped peeler, and add to the cabbage bowl. Add the remaining ingredients and dressing, and toss well to combine. Serve.
All recipes, information and pictures from http://www.goodhousekeeping.co.uk/
Just cooked my 1/2 cup veggies for lunch. Yum.
I doubled the quantity (for tomorrow as well) so I’ll just give you ingredients.
Handful of green beans diced in 1 cm pieces
Handful of corn kernels
Handful of peas
1 red onion
Pinch of Za’atar – Middle eastern spice mix with lots of parsley, oregano, sesame etc.
Mint sauce (bought – no oil)
So, I dry fried the onions on a low fire, then sprinkled a generous few dashes of chili flakes, 4-5 garlic flakes, pinch of panch phoran and the za’atar.
Meanwhile microwaved the beans, corn and peas for one and a half minutes. Tossed the vegetables into the pan. Added a generous dash of mint sauce and salt to taste.
Piled it onto my warmed up pita bread, topped it with a slice of cheese.
Strange but beautiful.