Dig into these easy-to-cook and healthy Mediterranean dishes, which are high on flavour!
Impressions: Ruhi Singh
Images: Ankush Maria
Styling: Pooja Dev Sharma
Location: Market cafe, M-40, First Floor, Greater Kailash II, New Delhi Production: Head Chef Banedick Gomes
CHEF’S TIP
It is advisable to use fresh herbs for better flavour and aroma…
Tomato Bruschett a
You Need 6 pcs Ciabata bread (sliced) 30 gms garlic (chopped) 200 gms tomato (de-seeded and cut in cubes)
20 ml extra virgin olive oil
20 gms basil leaves
10 gms black pepper powder
5 gms parsley (chopped) Salt to taste
Method
• Preheat the oven to 350°F.
• Brush the top of the bread slices with olive oil and bake until lightly toasted.
• Mix tomatoes, olive oil, julienne cut basil, garlic, salt and pepper in a small bowl.
• Spread the tomato mixture evenly over toasted bread.
• Sprinkle parsley and serve immediately.
Healthy Quinoa Salad
You Need
50 gms quinoa (boiled),
10 gms cucumber, 10 gms bell pepper (red & yellow),
10 gms carrot, 10 gms tomato,
10 gms green peas, 5 gms basil leaves, 5 gms mint leaves,
5 gms parsley leaves
For base
Ice berg lettuce julienne
For dressing
olive oil, salt, black pepper (crushed), lime juice
Method
• Put the vegetables in a bowl and add the julienne of fresh herbs.
• Add all the dressing quinoa seeds.
• In a plate, place the ice berg lettuce juliennes as the salad base.
• Place the mixture on a plate and garnish with chopped mint leaves.
Cafe Minestrone Soup
You Need
10 gms zucchini, 10 gms carrot,
10 gms beans, 10 gms spinach,
5 gms basil, 5 gms parsley
1 gms garlic, 1 ml olive oil, 5 gms Parmesan cheese, 2 pcs bread
4 pcs pasta (boiled and cut in small sizes), Salt to taste
Method
• Finely cut zucchini, carrot, beans and spinach..
• Blanch fresh tomato and remove the outer skin to make puree in a grinder.
• Take olive oil in a pan. Add chopped onion and garlic.
• Add all the veggies in the pan, toss them for few minutes and add the tomato puree, salt and pepper.
• Pour the mixture in a soup bowl and add the pasta.
• Add basil and parsley leaves and garnish with parmesan cheese
• Serve hot with brown bread.
Mixed Herb Tabb ouleh
You Need
25 gms burghul wheat (dalia)
25 gms parsley (chopped)
50 gms tomato
50 gms cucumber
40 gms onion
10 gms mint (finely chopped)
10 gms basil (finely chopped)
10 gms basil (finely chopped)
5 ml lemon juice
6 pcs lavash
Salt and Pepper to taste
Method
• Soak burghul wheat in normal water for 15 minutes.
• Cut tomato, onion and cucumber in very small pieces.
• Strain the burghul wheat from water and add lemon juice, olive oil, salt and pepper.
• Add all the herbs and vegetables on the top.
• Serve the salad with mint leaf and lavash.
Turkish Turlu with tomato celery broth
You Need
10 gms zucchini
10 gms bell pepper (red & yellow),
5 gms black olive
3 gms basil, 50 gms tomato concasse, 5 gms garlic
20 ml olive oil, 5 gms mint,
10 gms chickpeas (boiled),
2 gms paprika powder, Salt to taste For Tomato Celery Broth
50 gms tomato concasse
3 gms basil
5 gms celery stick
5 gms paprika powder
Method
• Put water in a pan and add couscous, olive oil, salt and pepper.
• Boil it for ten minutes and then strain the excess water.
• Cut all the vegetables in to small cubes.
• Heat oil in a pan and add garlic and all the vegetables.
• Sauté well and then add tomato concasse.
• For the tomato celery broth, add a small bowl of water and tomato concasse.
• After 3-4 minutes, add basil leaves, paprika powder and celery stick in the mixture. Boil it for some time to get the taste of celery in the mixture.
• Place the couscous in a plate, along with the sauté vegetables.
• Garnish the dish with black olives, mint leaves and boiled chickpeas.
• Serve it with the piping hot celery broth.
Baked Vegetable Moussaka
You Need
200 gms mozzarella cheese
125 gms aubergine (thinly sliced)
100 gms potato (thinly sliced)
100 gms zucchini (thinly sliced)
60 gms tomato concasse (thinly sliced), 180 gms tomato, 60 gms white sauce, 6 gms paprika powder,
50 gms black pepper, 2 slice brown bread, Salt to taste
Method
• Mix olive oil, black pepper and salt in a small bowl.
• Pour the mixture on sliced vegetables.
• Grill the vegetables separately for 10 minutes.
• Make a sauce of tomato concasse, white sauce and paprika together.
• Place all the veggies in a layer and pour the sauce with grated mozzarella cheese on the top.
• Pre heat the over on 180˚ C and bake the veggies for 10 minutes. The light brown texture of the cheese indicates that baking process has been completed.
• Serve the dish with brown bread.
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