Mediterranean summer quinoa salad

So filling and so nutritious and a great crowd pleaser! I also added millet and was amazed with the texture. You can add all your favourite vegetables to cooked quinoa and millet and add a nice Mediterranean dressing. The dressing I used was a creamy garlic tahini dressing. Make this salad during the summer and place on top of crispy lettuce leaves and enjoy the delicious flavours of the Mediterranean.

• Serves 4 people

• Ready in 40 mins

Ingredients

• 1/2 cup millet

• 1 cup water

• 1/2 cup quinoa (red, black, or white or Tri-color)

• 3/4 cup water

• 1 cucumber diced

• 6 cherry tomatoes seeded and diced

• 1 yellow or orange bell pepper diced

• 2 cups chickpeas (soaked and boiled) or canned

• 1 tsp cumin ground

• 1/2 tsp paprika

• 1/2 cup toasted pinenuts

• 1/2 cup green or kalamata olives quartered

• 100g feta cheese diced ( I used plant -based feta)

For the garlic tahini dressing

• 4 tbsp tahini

• 3 tbsp water

• Juice of 1 lemon

• 1/2 tsp apple cider vinegar

• 2 tbsp good quality olive oil

• 1/2 tbsp nutritional yeast

• 1/2 tsp sea salt or to taste

• 1/2 tsp black pepper

• 1 garlic clove minced

Directions

1. Bring millet and 1 cup water to boil, reduce heat and simmer for five minutes and turn off heat, cover and let sit for 10 minutes,

2. Bring quinoa and 3/4 cup water to boil, reduce heat and simmer, covered, for 15-20 minutes till done and fluff with a fork.

3. Combine all ingredients in a bowl

Dressing

1. In a bowl, place tahini and then whisk all ingredients in one at a time. Dressing can be stored up to one week.

Lebanese Fattoush salad

Fattoush is the perfect go-to lunch! Fattoush is a very popular Mediterranean salad and it literally translates to “crumbs” in Arabic because day old pita bread is toasted and added to seasonal vegetables. I love using pomegranate seeds and pomegranate molasses in the dressing! Sumac gives it that citrusy flavour and the combination of mint, parsley and crispy vegetables make this a divine combination. Here’s my take on Fattoush.

Serves 4-6

Prep time: 15 minutes

Cook time: 5 minutes

Ingredients

• 1/2 of a romaine lettuce head (or any other greens) 

• 1/2 cup fresh parsley chopped

• 1 tbsp mint leaves finely chopped

• 1/2 roma tomato diced 

• 1/2 red onion diced 

• 1/2 cucumber sliced 

• Day old pitas (2) brushed with olive oil and toasted

• 2 tbsp pomegranate seeds

• 1 tsp sumac

Dressing:

• 3 tbsp pomegranate molasses 

• 1 tbsp olive oil

• 1/2 tsp Himalayan pink salt

• 1/2 tsp sumac

• 1/4 cup lemon juice 

1. Arrange all vegetables and herbs on the bed of lettuce; top with cut up toasted pita bread, and pomegranate seeds

2. Whisk all the dressing ingredients together and pour over salad and sprinkle sumac and enjoy!

Grilled eggplant with a garlic-cumin and feta dressing

I am always looking for ways to pump up my eggplant. Summer always inspires me to go Mediterranean. This grilled eggplant  with a flavourful garlic, cumin and feta dressing will make you a star with your guests.  This dish looks really nice served on a platter with the luscious Mediterranean dressing scattered all over it.  Get your favourite Mediterranean music on  and enjoy this amazing side dish or appetizer with your friends or your inside bubble family.

All you need is one eggplant, extra virgin olive oil,  garlic, lemon juice, one small chopped green onion, heirloom tomato chopped, crumbled feta, cumin, cayenne, fresh mint, and cilantro. It can be served as a side dish with chicken or lamb or as an appetizer with pita or a baguette.

Slice eggplant length wise, brush olive oil on both sides and add salt. Fire up the grill to 425 degrees F and grill for 3 minutes per side or till you see golden brown grill marks. For the garlic-cumin dressing, pound garlic and a pinch of salt into a paste. Combine garlic paste with lemon juice and let sit for 10 minutes. Add the green onions, chopped tomatoes, slightly roasted and crushed cumin seeds, cayenne, crumbled feta, mint and cilantro. Scatter the dressing over the grilled eggplant and serve.

GRILLED EGGPLANT WITH A GARLIC-CUMIN AND FETA DRESSING

• Serves: 4-6

• Prep Time: 15 minutes

• Cooking Time: 15 minutes

INGREDIENTS

• 1 large globe eggplant

• 6 Tbsp Extra virgin olive oil

• Sea salt

• 1 clove garlic

• 1 1/2 Tbsp fresh lemon juice

• 1/2 cup chopped green onions

• 1 chopped heirloom tomato

• 1/2 tsp roasted, crushed cumin seeds

• 1/4 tsp cayenne

• 1/4 cup crumbled feta (Vegan option can be used)

• 2 Tbsp coarsely chopped mint

• 2 Tbsp coarsely chopped cilantro

INSTRUCTIONS

Slice eggplant length wise, brush 3tbsp of  olive oil on both sides and add salt. Fire up the grill to 425 degrees F and grill for 3 minutes per side or till you see golden brown grill marks. Set aside the grilled eggplant on a serving platter.

Garlic-cumin and feta dressing:

For the dressing,  with a mortar and pestle, pound garlic and a pinch of salt into a paste. Combine garlic paste with lemon juice and let sit for 10 minutes. Add the chopped green onions, chopped tomatoes, slightly roasted and crushed cumin seeds, cayenne, crumbled feta, mint and cilantro.  Stir all ingredients and pour the dressing over the grilled eggplant and serve. Serve as a side dish to lamb or chicken or as an appetizer with pita bread or a baguette.

Enjoy!

MEDITERRANEAN GRILLED EGGPLANT ROLL WITH FETA AND OLIVES

We all love backyard barbecues with burgers, steaks and chicken. But why not try some grilled eggplant to switch it up a notch?  These rolls are simple, easy and delicious.  These grilled eggplant slices are filled with a tangy feta cheese, briny olives and fresh herbs  mixture. The rich flavours make these a great summer appetizer for your backyard barbecue!  This dish can also be vegan if you use vegan feta.

All you need is a large eggplant trimmed and sliced length wise,  a good extra virgin olive oil, crumbled feta, Kalamata olives or other briny olives, chives and parsley.

Fire up the grill to 425 degrees F . Brush eggplant slices with olive oil and season with salt and pepper. Grill the eggplant slices about 3 minutes per side or until grill marks form on each side.

In a small bowl combine feta, chopped olives, olive oil and herbs. Spread the eggplant slices on a work surface and add one heaping tablespoon of the feta mixture on each slice and then tightly roll up. Arrange the rolls seam side down on a platter and finish with a little olive oil, pepper and chopped herbs.

MEDITERRANEAN GRILLED EGGPLANT ROLL WITH FETA AND OLIVES

• Serves: 4-6

• Prep Time: 10 minutes

• Cooking Time: 15 minutes

INGREDIENTS

• 1 large dome eggplant trimmed and sliced length wise

• Extra virgin Olive oil for brushing and for feta mixture

• Sea salt and fresh ground pepper

• 1/2 cup crumbled feta (You can use vegan feta)

• 2 Tbsp chopped olives (Kalamata or any briny green olive)

• 2 Tbsp chopped fresh herbs (Chives, parsley and basil)

INSTRUCTIONS

Fire up the grill to 425 degrees F . Brush eggplant slices with olive oil and season with salt and pepper. Grill the eggplant slices about 3 minutes per side or until grill marks form on each side.

In a small bowl combine feta, chopped olives, 1 Tbsp olive oil and herbs. Spread the eggplant slices on a work surface and add one heaping tablespoon of the feta mixture on each slice and then tightly roll up. Arrange the rolls seam side down on a platter and finish with a little olive oil, pepper and chopped herbs. Best to eat them right away as they do tend to get soggy !

Enjoy!

SHAKSHOUKA

Shakshouka in Arabic is a dish of poached eggs in a sauce of tomatoes, olive oil, peppers, onions, garlic and commonly spiced with paprika, cayenne and cumin.  This Mediterranean dish has been around for centuries and is super easy to make. Its perfect for a  Mediterranean brunch theme served with warm pita bread, crusty bread, roasted potatoes or a fattoush salad.  This saucy tomato concoction can have you going for seconds and thirds.

This recipe is very easy and your guests will feel very special.  Just chop up onions, peppers, tomatoes, garlic and start by sautéing the onions, peppers and garlic in olive oil.

Add tomatoes and crushed tomatoes and all the greens and save a little parsley to garnish later.

Once you see the tomatoes cooked and saucy, add the eggs slowly and one at a time.

SHAKSHOUKA

• Serves: 4

• Prep Time: 20 minutes

• Cooking Time: 20 minutes

INGREDIENTS

• 4 Tbsp Olive oil

• 1/2 yellow onion, roughly chopped

• 1 yellow pepper, roughly chopped

• 6 Roma tomatoes, roughly chopped

• 2 green onions, chopped

• 1/2 cup chopped parsley

• 1/2 cup cilantro chopped

• 1 tsp Himalayan salt

• 1/2 tsp black pepper ground

• 1/2 tsp sumac

• 1/2 tsp spanish paprika

• 1/2 tsp chilli flakes

• 1/4 cup crushed tomatoes

• 4 eggs

• 1/2 cup crumbled feta

• Pinch of Maldon salt (optional)

• Pita bread toasted for serving

INSTRUCTIONS

Preheat oven to 375 degrees F.

In a large skillet, on medium high heat, add olive oil and add the chopped onions, peppers and garlic.  When the onions are translucent, add tomatoes, crushed tomatoes and spices and let cook till tomatoes are tender. Add all the greens, saving a little parsley for garnishing.  Cover the skillet and let the tomatoes cook for about 10 minutes stirring occasionally till sauce thickens.  Take skillet off the heat and break eggs one at a time into a bowl and slowly slide them onto the tomato mixture. Add crumbled feta all around the eggs and bake for 12-15 minutes till egg whites are firm but yolks runny. Sprinkle with parsley and Maldon salt and serve from the pan with warm pita bread.

Enjoy!

BABA GANOUSH

My favourite go to appetizer or snack is either baba ganoush or my Indian eggplant bhartho which is also one of my shared recipes. Baba ganoush is a really healthy plant-based snack with it’s main ingredient, eggplant. It is full of flavour and a great source of vitamin B, vitamin E, and fibre. When I entertain and my theme is Mediterranean, you can bet that Baba ganoush will be at the centre of the table with hummus, olives, pita, carrot sticks, cucumber sticks and red wine of course!!!

BABA GANOUSH

• Serves: 4-6

• Prep Time: 5 minutes

• Cooking Time: 40 minutes

INGREDIENTS

• 1 dome eggplant

• 1 garlic clove minced to a paste or 1 tbsp of dried garlic minced

• 2 tbsp tahini

• 2 tbsp greek yogurt (or a non dairy yogurt)

• 1 tsp Himalayan salt

• Juice of half a lemon

• 1 tbsp extra virgin olive oil

• 1/4 tsp sumac

INSTRUCTIONS

Preheat stove to 350 degrees

Wash the eggplant and remove the leaves leaving the stem intact. Brush oil all over the eggplant then cut one slit 1 inch  deep from top to bottom and place on a baking dish. Bake for 10 minutes and increase temperature to broil. Broil for 10 minutes and turn the eggplant to broil the other side for another 10 minutes. Turn off the stove and let the eggplant rest for about 8 minutes in the stove. Remove the eggplant and let cool till you can handle it.  Carefully remove the skin from where the slit was made and place the mushy eggplant in a bowl. Mash up the eggplant with a knife, fork or masher and add all the ingredients and mash till it looks like a yogurt dip ( I like it chunky).  Place in serving bowl and carve out a little circle in the middle for the olive oil to sit in. Drizzle the olive oil, sprinkle the sumac and put an olive in the centre and voila!! Serve with pita bread, olives, red peppers, carrots and cucumber sticks.