RECIPES FOR LIFE
Mediterranean mains
August and September are the months that are best for cooking robust Mediterranean-style dishes particularly with the run of Mediterranean weather we have been experiencing this summer . Get creative with glossy aubergines , sweet peppers , courgettes and juicy tomatoes , all heathy and seasonal as well as darkening ripened blackberries which are often there for the taking along many country hedgerows .
Yet despite the holiday-mood filled with barbecues and picnics , August and September also sees the opening of the game season with much richer flavours set to come .
Spinach salad with grilled Mediterranean vegetables
Ingredients
• 1 small orange pepper , seeded and quartered
• 2 large Portobello mushroom caps , stemmed , sliced
• 1 small summer squash , cut on bias
• 1 ( 400g ) tin artichoke hearts , drained , rinsed and quartered
• 4 table spoon olive oil , plus more to taste
• Salt and freshly ground black pepper
• 75g feta cheese , diced
• 70g kalamata olives , pitted
• 90g baby spinach
• 30g basil leaves
Method
1 . Place all vegetables in a large mixing bowl . Add four table spoons of oil and season with salt and pepper , to taste . 2 . Toss well making sure each vegetable gets covered with oil . 3 . Place a griddle pan over medium heat . Once heated , place your vegetables on griddle and cook accordingly : griddle mushrooms for about five minutes per side ; peppers and squash about three minutes per side . 4 . Once all the vegetables are cooked place them in a large serving bowl to slightly cool . 5 . Dice and add feta cheese , pitted olives , spinach and basil leaves . 6 . Gently toss to mix well and drizzle more oil , to taste , if necessary and serve .
22 August / September 2013