Happy New Year to you all! I hope it has been a wonderful beginning to the year, filled with deliciousness, of course!
January for me is a time for rest; it’s a time to reflect and plan, a time for lazy days, and long lunches with family and friends.
Here are some summertime recipes to create, share and enjoy…hope you love them as much as I do.
Eggplant rolls with feta, olives and sundried tomato
60 mls olive oil
2 large eggplant, trimmed and sliced into 1.5 thickness lenghthways
½ cup feta cheese, crumbled
1/3 cup kalamata olives, pitted and diced
12 sundried tomatoes, diced
small handful of basil leaves
1 tablespoon parsley, fined chopped
salt, to taste
freshly ground black pepper
In a bowl combine well the feta, olives, sundried tomatoes, parsley and mint.
Prepare the eggplant and brush the slices with olive oil. Heat a frypan with a little extra olive oil over a medium heat and fry the eggplant slices, about 2-3 minutes on each side or until cooked. You can also cook the eggplant over a grill or barbeque if you prefer.
Allow to sit on some absorbent paper while cooking the remainder of the eggplant. Season to taste.
Lay out each eggplant slice and place a heaped tablespoon of the feta mixture at wider end and roll up tightly. Place onto a serving platter and drizzle a little more olive oil over, a grind of black pepper and some extra herbs.
Watermelon and haloumi
30 mls olive oil
1 kilo watermelon, cut into chunks
250 grams halloumi cheese, sliced 1 cm thickness
½ Spanish onion, finely sliced (optional)
½ cup fresh mint leaves
2 tablespoons parsley, finely chopped
Fry or grill the halloumi cheese on a medium/high heat for 2-3 minutes on each side until golden brown.
Place the watermelon chunks into a large serving bowl, drizzle with the olive oil, a good squeeze of lemon and add the herbs and onion (if using). Add the halloumi and using your hands combine gently.
Watermelon, haloumi with prawns
24 cooked prawns
Add cooked prawns to the salad and combine gently.
If using green prawns, sauté the prawns in 30 mls olive oil for 2 minutes, or until cooked. Cool and add to the watermelon and haloumi
Watermelon, haloumi with chicken
1 cup shredded cooked chicken or 2 chicken fillets grilled or pan fried
1 handful baby spinach
Add the baby spinach to the watermelon and haloumi salad. Top the salad with the chicken and combine gently.
from “Everyday Mediterranean”