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