Rice and Courgette Soup with Aubergine
Rice, courgette and aubergine simmer with onion. Black olives and mint complete the soup.
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Rice and Couscous Filo Bites
Cooked rice and fluffy couscous are mixed with finely diced tomato, radish and capers. Serve on golden baked filo bases with lemon wedges.
Roasted Red Pepper and Aubergine Sauce
Roasted red peppers and aubergine blended into a thick sauce with shallot, parsley, two vinegars and a little yogurt. Makes about 700 g, six generous sauce portions.
Seared Fennel and Chickpeas with Olives
Fennel, courgette and chickpeas are cooked with oregano and gently folded with beaten egg until set. Spoon into baked filo cups with natural yogurt and black olives.
Steamed Fennel and Artichoke with Mint
Steamed fennel and artichoke hearts are folded through couscous with yogurt, mint, parsley and herbs. Serve warm on crisp baguette toasts.
Steamed Tomato and Artichoke with Mint
Gently steamed tomato is folded with warm artichoke hearts, chickpeas, parsley and natural yogurt. Mint and crisp pita complete the small plates.
Tomato and Courgette Quinoa Salad
Chilled quinoa, tomato, courgette and artichoke hearts are tossed with mint and oregano vinaigrette. Lemon wedges are served alongside.
Tomato and Courgette Soup with Artichokes
Tomato and rice simmer with onion before courgette and artichoke hearts are added. Balsamic vinegar and parsley finish the soup.