Summer slowly winds down.. but in my garden the tomatoes are still vibrant, peppers still prospering, herbs still waiting to be picked. As we planned a picnic in the countryside, I filled my basket with the garden goodness. This fresh tomato and roasted corn salad is packable for a good picnic. The orzo was a add on to give it some body, the herbs pull it all together.
The dressing? well there is no dressing, the sprinkling of olive oil, lemon zest and lemon juice is all you need to bring together the fresh herbs.
The flatbread is a yeast dough made with spelt flour. I cooked it in a 450 degree oven for 10 mins until browned.
Who doesn’t like Fava Beans? I think a lot of people don’t but it may be just not having the right recipe.
Did you know that Fava beans are filled with nutrition and a great source of lean protein? Also known as broad beans, they have no saturated fat or cholesterol and contain a high concentration of thiamin, vitamin K, vitamin B-6, potassium, copper, selenium, zinc and magnesium.
This is another Mediterranean influenced dish which takes your palate through many surprising textures and tastes. The tomatoes are pan roasted in olive oil and garlic and a hint of red chillies which is the base of making this a warm salad. Make sure you get good Feta especially if you can make the trip to the local Mediterranean grocey store and explore the varieties.
You can serve is as a starter course with pita or as a side dish. It pairs well with a spicy main dish.
I am giving the measurements below but they really can be adjusted to taste as you go.
2 cups of shelled and cooked Fava beans ( I used the organic frozen precooked bag from the local store)
4 Roma tomatoes, quartered
1 chunk of Feta cheese cut in cubes
1 cup Pitted Kalamata olives
1 tablespoon chopped garlic
Crushed Red chillies
1/2 tsp cumin powder(optional)
Chopped dill – approx 1/2 cup
Sea salt and pepper to taste
Putting it together:
In a large pan, add some olive oil, garlic and chillies and cook for a minute. Add the tomatoes and let them brown a little. They need to stay whole so do not over cook. Add the cooked fava beans, cumin powder(if using) and olives and heat through until combined
Add the Feta as you turn the heat off and combine. Mix in the chopped dill and salt/pepper. Serve at room temperature and enjoy!
Eggplant is versatile and delicious and can be cooked in so make ways. I continue to experiment with variations and they are a winner each time. It is used abundantly in Indian and North African cuisines to name a just a couple.
This particular recipe is fresh and rustic and has its roots in Indian and Mediterranean cooking. It is delicately spiced to bring out the flavors of the roasted vegetables ( Eggplant, Red bell pepper, Tomatoes and Garlic).
I also made Jowhar, Rye and Karela roti ( bread) to go along with it. One variation of of bread recipe is in my earlier posts.
1 large purple eggplant – sliced lengthwise in 4
4 roma tomatoes
1 head of garlic
1 whole red pepper
1 cup of chopped cilantro
1 red onion chopped finely
1 mild green chili chopper finely
1 tsp cumin seeds
1/2 tsp cayenne ( optional)
salt and pepper to taste
Putting it together:
Coat the Eggplant, garlic head, bell pepper and tomatoes in olive oil. Spread them out on a baking sheet and put under the broiler under they char. You may have to rotate them to get all side. Once done, remove the skins from the tomatoes and pepper and some charring from the eggplant ( I like to keep the skin where i can). Squeeze out the garlic cloves from the head. Chop everything keeping chunky pieces.
In a pan, heat a tablespoon of olive oil and add cumin seeds, once they pop add onion and green chillies, sauté for a couple of minutes.
Add the cayenne if using and then the rest of the roasted vegetables. Let the juices combine by cooking for about 5 mins. Add cilantro and squeeze the lemon juice and mix.