This recipe is only really worth making when you can buy (or grow!) the beans and tomatoes in season, when they are fresh and flavourful. The addition of cheese and pumpkin seeds makes it hearty enough for a complete lunch if served with a nice chunky baguette, or put a big bowl of the salad out at a bbq or buffet.
This meal makes a great packed lunch, or looks lovely piled high in a big bowl for a barbecue or party. The flavours of the toasted cumin seeds and fresh herbs give it a nice zing. You can substitute the carrots, squash and aubergine for other veggies that roast well – for example peppers or courgettes.
This recipe works with globe or long courgettes. It’s a handsome starter, or you could serve the courgets on a bed of the left over risotto (you won’t fit it all back into the courgette!) for a full meal. I haven’t given exact measurements for the rice and stock as you can use your judgement depending on how much courgette flesh you have.
A light and healthy stirfry using summer vegetables. If you can find some good regular oyster or king oyster mushrooms, they give a nice meaty texture alongside the tender courgettes and carrots. You could also use green or runner beans in this recipe.
Serve with rice, naan and some mango chutney for a feast!
This a great snack food served up on its own or with some spreadable cheese or gooey brie and chutney. Freeze on the day if you won’t eat up within 24 hours. Good for babies and kids too and they are salt and sugar free and easy to handle. Continue reading