vegetarian main courses
A great vegetable dish that is firm favorate in our house. Aromatic, fresh tasting and so easy.
A great aromatic dish with fresh coriander
Delicious side dish with grilled fish
This versatile dressing is great with grilled vegetables, or with a mixed leaf salad
Full of the flavours of Morocco
This very easy salad is refreshing and light. It makes a great accompaniment to barbecued food
This spicy lentil recipe has been adapted from Ruth Watson's Fat Girl Slim recipe, and is great dish to go with grilled meats. If you like this I highly recommend the original, and many of the recipes in Ruth's book, which can be found in our books section.
1 tbsp olive oil
1 large red onion chopped
2 garlic cloves crushed
1 teaspoon of Ras-El-Hanout spice blend
175g Puy or green lentils
700ml hot chicken or vegetable stock
2 medium tomatoes, skinned, de-seeded and chopped
1 large handful of fresh coriander chopped
1. Heat the olive oil in a large heavy pan over a low-medium flame. Tip in the onions and garlic and stir thoroughly. Cook gently for 10-15 minutes, stirring occasionally, until the onions are softened.
2. Add the Ras-El-Hanout and fry for 1-2 minutes, stirring. Raise the heat, add the lentils and stock, and bring to a boil uncovered. Reduce to a steady simmer and cook for 15-20 minutes, adding a good pinch of salt towards the end.
3. When the lentils are barely resilient to the bite, remove the pan from the heat. Season with black pepper, add more salt if necessary, stir in the tomatoes and coriander, and cook for 2-3 more minutes. They should be sloppy in consistency.
4. Keep warm and serve with grilled meat.
This recipe was kindly given to me by a very good Moroccan friend, and has become a firm favourite in our house. It's a fantastic way to have broad beans, but works perfectly well with french beans too.
This is a really straight-forward dish and is a great way to liven up carrots in the winter, it also goes with lots of different dishes.
Simple and tasty.