Author: Marise
Chickpea, fava bean, leek soup
Chickpea, fava bean & leek soup
July 3, 2017
: 4
: 15 min
: 30 min
: 45 min
: easy
My nuclear cupboard is never without several cans of chickpeas and along with the fava beans they add a delicious nutty taste to this very nourishing soup. This is one of my winter favourites and I often make a large pot on Sunday and so Monday's evening meal is all sorted!
Ingredients
- 1 leek - chopped
- 1TB olive oil
- 1 can chickpeas - drained
- 1 can fava beans - drained
- 1 organic vegetable stock cube
- 500 mls water
Directions
- Step 1 Heat the olive oil in a large pot, add the leek and cook until soft
- Step 2 Add the chickpeas, fava beans, water and cook for 20 minutes
- Step 3 Add the organic stock cube and mix well.
- Step 4 Puree the soup and taste for seasoning – enjoy!
Stuffed zucchinis
Stuffed zucchinis
July 3, 2017
: 2-4
: 10 min
: 45 min
: 55 min
: easy
In the months of June & July, the Finnish summer nights are long & light and the vegetable patch produces a glut of zucchinis. I love them sliced, oiled and grilled on the BBQ, or stuffed with my hearty ragu mix or the mix from the eggplant rolls. Once they are roasted & cooled, I scoop out the flesh with a spoon & reserve this to make soup or mix half of it with the ragu mix to stretch the meal out a bit further. I use 1 zucchini per person but it depends on their size & how hungry you are! I often roast several at a time as they freeze well & keep their shape - all ready to go from freezer to oven at any time of year - nice and easy!
Ingredients
- 2-4 zucchinis
- 1 TB Olive oil
- salt & pepper to taste (I use Himalayan rose salt)
- Filling of choice
- Grated pecorino for topping
Directions
- Step 1 Preheat oven to 200:C
- Step 2 Slice zucchinis in half lengthways & place on baking tray lined with baking paper
- Step 3 Coat with olive oil & season with salt & pepper
- Step 4 Cook for approx. 20 minutes or until a golden, toasty brown on top.
- Step 5 Allow to cool & scoop out cooked flesh with a spoon (reserve for soup or mix half in with ragu)
- Step 6 Fill with the mixture of your choice e.g. hearty ragu or feta & quinoa mixture
- Step 7 Cover with grated cheese, put back into the oven & cook for approx. 20 minutes, or until the cheese has melted & is golden – enjoy!
Grilled halloumi & tabbouleh salad with tzatziki
Grilled halloumi & tabbouleh salad with tzatziki
July 3, 2017
: 4
: 30 min
: 30 min
: 60 min
: easy
Tabbouleh is usually made from bulghur but if I don't have that in my cupboard then I use quinoa, chickpeas or sometimes a mix of all three. Add to that a generous chopping of parsley, lashings of olive oil and lemon juice, sliced cherry tomatoes, red onion and grilled halloumi cheese - you'll be going back for seconds I guarantee!
Ingredients
- 200-300 grams of cooked bulghur / quinoa or 1 can of chickpeas or all three for a larger serving
- 12 cherry tomatoes
- 1 bunch fresh parsley - chopped finely
- 3 TB olive oil
- juice of 1 lemon
- freshly ground pepper
- 200 grams halloumi sliced into 6 pieces
- 1 TB extra oil of choice for grilling halloumi
- 1 red onion
Directions
- Step 1 Heat oil in frying pan and when hot place halloumi in pan.
- Step 2 Grill on one side and then the other, but watch it carefully as it can burn very quickly. I like mine a golden brown as in my photo.
- Step 3 Drain on absorbant paper to remove excess oil and leave to cool.
- Step 4 Mix tabbouleh, tomatoes, olive oil, lemon juice, parsley and season to taste.
- Step 5 Serve on a bed of salad leaves and place grilled halloumi on top.
- Step 6 Bash some pomegranate seeds over the top for an extra splash of colour and taste and add some toasted pine nuts or cashews for extra crunch. For the tzatziki, mix 100 grams organic turkish yogurt, 1 crushed garlic clove, grated cucumber and season to taste – enjoy!
