Beetroot, feta and pomegranate salad

  • Beetroot&feta_Salad-horz

I made this salad out of ingredients to hand. It would be easy enough to vary the background ingredients – enough for two as a light meal:

  • Dressing made from:
    • 4 tbsp olive oil
    • 1 tbsp white wine vinegar
    • 1 clove of garlic (halved)
    • Black pepper to taste
  • 2 handfuls of wild rocket
  • 4 tbsp cooked green lentils
  • 4 tbsp cooked camargue rice
  • 15 cherry tomatoes (halved)
  • 1 spring onion, thinly sliced
  • 1 medium sized cooked beetroot (diced)
  • 100g feta (diced)
  • Pomegranate seeds (from about 1/3 of a pomegranate)
  • A few small mint leaves, finely sliced

Make the dressing in a small jar. Shake, to infuse the garlic.

Arrange the rocket. Sprinkle with the lentils and rice. Arrange the tomato halves. Sprinkle with the onion, beetroot, feta, pomegranate seeds and the mint.

Carefully pour the dressing over the salad. Enjoy.

 

 

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No-meatballs with green couscous

This recipe is adapted from a Turkey Meatball recipe in Waitrose Kitchen magazine January 2015. Enough for 2:

No-meatballs_couscous

  • 1 small onion (finely chopped)
  • 2 tbsp olive oil (more for finally baking the ‘no-meatballs’)
  • 1 clove of garlic (chopped/crushed)
  • 1 courgette (grated)
  • 1/2 400g tin of cannellini beans (drained (the other half was used in Sausage and white bean stew) and mashed)
  • 1 tsp allspice (ground)
  • 50g feta (crumbled)
  • Small bunch of parsley (chopped)
  • 2 tsp tahini mixed with 2 tsp water
  • Black pepper
  • 120g wholemeal couscous
  • 130ml boiling water
  • 100g frozen peas
  • 4 sprigs of mint (chopped)
  • Small bunch of coriander (chopped)
  • Juice of 1/2 lemon
  • 50g rocket

Heat 1 tbsp of oil in a pan, and gently cook the onion for 8 minutes. Add the garlic and cook for a further 2 minutes.

Meanwhile grate the courgette and squeeze as much excess liquid as possible from it. Mix together the onion, garlic, courgette, beans, allspice, feta, half the parsley, black pepper to taste, and the tahini/water mix.

Form into 10 balls. Roll each in oil and bake in the oven at 180C (Gas Mark 4) for about 20 minutes, until browned.

Put the couscous into a bowl and mix in the remaining 1 tbsp of oil, and then the boiling water. Cover and stand for 6 minutes. Cook the peas as indicated on the packet. Mix the peas, the remaining herbs and the lemon juice, into the couscous. If necessary, keep warm until the balls are cooked, adding the rocket immediately before serving.

I did find that the balls did not hold their shape very well, despite the binding effect of the tahini/water mix. If I make this again, I think that I will try adding some fresh breadcrumbs.

 

Greek salad

Greek_salad_tile

Enough for lunch for 2 (served with bread):

  • 100g feta (cut into small cubes, or crumbled)
  • 2 spring onions (sliced)
  • 1/3rd of a cucumber (diced)
  • 14 cherry tomatoes (quartered)
  • 12 olives (stoned and halved)
  • A few sprigs of mint
  • A few sprigs of flat parsley
  • 1 clove garlic (crushed/chopped)
  • 2 tbsp olive oil
  • less than 1 tbsp wine vinegar
  • Black pepper

Combine the feta, spring onions, cucumber tomatoes and olives in a bowl.

Make the dressing by whisking together the herbs, garlic, oil, vinegar and black pepper. Stir into the salad.

Serve.

Harissa baked shallots with feta yogurt dressing

Harissa_shallots_tile

Enough for 2:

  • 1 tbsp harissa
  • 2 tbsp olive oil
  • 12 echalion shallots, peeled and halved lengthways
  • 100g feta cheese
  • 100g low-fat natural yogurt
  • Leaves from 6 sprigs of mint (finely chopped)
  • 1 tsp sumac
  • Black pepper
  • 50g wild rocket
  • 4 wholemeal flour tortillas

Mix the harissa and the olive oil in a large bowl. Add the shallots so they are completely coated with the olive oil mix. Arrange in a baking dish and place in the oven 160C (Gas Mark 3) for about 50 minutes, or until soft but still holding their shape.

Meanwhile, mash together the feta and the yogurt in a bowl. Stir in the mint and sumac, and season with black pepper. Transfer to a serving bowl.

Warm the tortillas in the oven for about 2 minutes.

To eat, spread some of the feta dressing on a tortilla with rocket and some of the shallots. Then roll up the tortilla.

Enjoy!

Rice gratin

Rice_gratin_tile

This is an adaptation (the ingredients have substantially changed) of Dish of the Month which appeared on the February 2014 edition of Waitrose Kitchen magazine. It was an Yotam Ottolenghi recipe. Enough for 4:

  • 275 g cherry tomatoes (peeled and halved)
  • 50g camargue rice (I used Waitrose LOVE life red camargue & wild rice)
  • 70g brown rice
  • 1 tbsp olive oil
  • 1 small onion (finely chopped)
  • 1 stick of celery (finely chopped)
  • 250g spinach (washed and spun in a salad-spinner to remove any moisture)
  • 80g feta (I used Sainsbury’s Basics Greek style salad cheese)
  • 2 large eggs
  • 80g Greek yogurt
  • 40g double cream
  • black pepper (to taste)
  • 60g mature cheddar (grated)
  • 20g parmesan (grated)

Put the tomato halves on a baking sheet and cook in the oven at 120C (Gas Mark 1/2) for about 1.5 hours until semi-dried.

Put all the rice in one pan and cook until tender (about 25 minutes). Drain.

Meanwhile, heat the olive oil and very gently cook the onion and celery for 15 minutes. Turn up the heat and add the spinach, stirring constantly until it has all wilted. Remove from the heat, crumble in the feta, mix well and allow to cool for about 15 minutes.

Whisk together the eggs, yogurt, double cream and black pepper. Add this to the rice mixture, and add 2/3rds of the tomatoes. Make sure everything is well combined and transfer to an oven-proof dish. Sprinkle the remaining tomatoes and the grated cheeses over the top.

Bake in the oven at 180C (Gas Mark 4) for 40 minutes until set and golden brown on top.

When I made this dish, I was in a hurry, so I used the microwave instead. Starting with a warm rice mixture, I microwaved it on ‘high’ for 8 minutes and then browned the dish under the grill. I don’t that the finished product suffered as a result.