12 large tomatoes 2,5ml sugar 200ml olive oil 2 cloves of garlic, minced 2 onions, finely chopped 200g rice/orzo pasta 400ml chicken stock 50g pine nuts, toasted half a batch of Greek Pesto (Search this blog for the recipe) 50g black olives, pitted and chopped
Preheat your oven to 180℃. Cut a 2cm slice off the top of each tomato and scoop out the pulp – keep the pulp. Sprinkle the inside of the tomato with salt, pepper and a pinch of sugar. Pack the tomatoes close together into a shallow ovenproof dish. Heat 100ml olive oil, add the onion and garlic and stir-fry until the onion is soft – about 10 minutes. Add the tomato pulp and simmer until reduced and concentrated in flavour. Add the rice/pasta, stock and 10ml salt and a few grindings of black pepper. Simmer for another 15 minutes. Add the pine nuts, greek pesto, feta and olives and stir through. Spoon the rice mixture into the tomatoes and pour over the remaining olive oil. Bake for one hour. Serve the stuffed tomatoes at room temperature with an extra dollop of the Greek Pesto.
250ml spelt 250ml fresh tomato, chopped 250ml cucumber, chopped 250ml marinated sweet peppers, chopped a handful of sprouts
Lemon Dressing: 62ml lemon juice 1 clove of garlic, minced 5ml dijon/wholegrain mustard 1,2ml salt ground black pepper 7,5ml honey 62ml olive oil
Cook the spelt according to the instructions on the packet and set aside to cool. Add the spelt, tomato, cucumber, peppers and sprouts to a large mixing bowl. Add the lemon juice, garlic, mustard, salt, a few grindings of black pepper and honey to a small mixing bowl and whisk together. Slowly drizzle in the olive oil while whisking continuously. Keep going until all the oil is incorporated and you have an emulsified mixture. Pour about half of the lemon dressing over the salad and mix through. The rest of the lemon dressing may be kept in the refrigerator.
1,5litre vegetable stock 750g frozen peas 250g broccoli 300g baby spinach 60g almond meal grated zest and juice of 1 lemon a small handful of mint leaves plain yoghurt, to serve
Pour the stock into a large saucepan and bring to a boil. Add the peas and broccoli and simmer until the broccoli is tender – about 5 minutes. Add the spinach leaves, almond meal, lemon zest and juice and mint and simmer for another 2 minutes. Season the soup with salt and pepper. Taste the soup and adjust seasoning if necessary. Blend the mixture with a stick blender until smooth. Simmer the soup for another 2 minutes, spoon into serving bowls and serve with a dollop of yoghurt.