Vegetarian
Tuscan Vegetable Stack
Penny Coningham
Serves 2 This recipe is great for a meat free Monday as a main meal or a healthy accompaniment to steak, chicken or fish.
Ingredients Method
2 red capsicums 2 zucchini 1 large eggplant 3 tomatoes 250gm haloumi 10 Kalamata olives chopped finely 2 tbsp. balsamic vinegar 2 tbsp. olive oil Salt & pepper Dried Italian herb mix Basil leaves to garnish
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Halve and deseed capsicums. Place on tray cut side down and grill until skin is blackened and flesh is soft. Remove from tray and place in plastic bag until cool enough to handle. Remove blackened skin and blend with balsamic vinegar( a stick blender works well) until it forms a smooth, thick consistency. Add water if necessary. Season with salt and pepper to taste and set aside. Slice zucchini, eggplant, haloumi and tomatoes about 1.5cm thick. The eggplant and tomato can be cut into rounds. Cut the zucchini lengthways, then in half. Place the vegetables and haloumi on a baking tray( you may need two trays or grill in batches) and brush lightly with olive oil and sprinkle with dried Italian herbs and salt and pepper. Grill until golden and tomatoes are soft. Turn once and grill on the other side. To assemble the two stacks, layer the largest slices of eggplant first and then the tomato, haloumi and zucchini until all the vegetables are used. Aim to have the largest slices at the bottom, working up to smaller slices at the top. Top with the capsicum sauce and sprinkle with olives. Garnish with basil leaves.
Spinach with Lemon And Garlic
Graziella Fracassi
Serves 4 to 6
Ingredients Method
400 bag of spinach or baby spinach
2 cloves of garlic Olive oil
Sea salt and freshly ground black pepper
1 lemon
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Preheat your largest frying pan or wok until hot. Wash and drain the spinach. Peel and finely slice the garlic. Tilt the pan and add a lug of olive oil, immediately followed by the garlic. Shake the pan around so the garlic cooks evenly. When the garlic goes slightly golden, tip in your spinach and mix it around quickly, using a pair of tongs. Season with a pinch of salt and pepper. In just 1 minute the spinach will cook down, you’ ll be amazed how quickly it happens! Put it into a colander and let any excess water drain away. Squeeze over the lemon juice and serve immediately.
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