Ceviche recipes

Grilled organic gouda and tomato with white balsamic vinegar and pistachios

5 minutes

Lentil recipes

Stuffed vegetables with lentil rice, pine nuts and parsley

1 hour

Pizza recipes

Polenta pizzas with mozzarella, baby tomatoes and rocket

20 minutes

Grilled steak with Chimichurri

8 minutes

Battered and

Organic chickpea and coriander pasta

15 minutes

Bean hot pot with gorgonzola and fresh sage

40 minutes

Marinated olives, greek feta and sundried cherry tomato

5 minutes

Chicken recipes

Conchiglioni with roast chicken and tomato

10 to 15 minutes

Moroccan recipes

Moroccan-infused vegetable terrine with roasted pine nuts

10 minutes

Moroccan-infused vegetable terrine with roasted pine nuts

By Abigail Donnelly

Serves 6 to 8

Difficulty Easy

Prep Time 45 minutes

Cooking Time 10 minutes

Ingredients

2 brinjals, sliced into 1cm rounds
extra virgin olive oil
sea salt and freshly ground black pepper
8–10 sun-dried tomatoes in brine
2 cups bulgur wheat, soaked and loosened
1 T Moroccan harissa paste
1 t cumin
30 g fresh mint
100 g pine nuts, toasted, for serving

Method

Fry the brinjal in a warm pan with a little olive oil until golden brown. Season.
Pour over the brine of the sun-dried tomatoes and leave to soak for 5 minutes.
Combine the wheat, harissa paste and cumin. Finely chop half the mint then mix into the wheat.
Line a medium-sized bread tin with clingfilm, leaving enough hanging over the sides to be folded back again.
Add a layer of brinjal to the bottom of the tin. Top with a layer of wheat then some tomatoes. Continue layering until filled.
Fold back the sides of the clingfilm to close. Add a weight to the top to press down the terrine.
Refrigerate for 30 minutes or leave to stand in a cool place.
To remove, open the clingfilm and carefully turn out onto a serving platter.
Serve at room temperature or heat by placing in a microwave oven for 2 minutes.
Top with the toasted pine nuts then drizzle with a little olive oil.
Serve sliced, garnished with the remaining fresh mint.
Per serving: 1053kJ, 7.9g protein, 12.1g fat, 31.2g carbs

TASTE’s take:
The growing interest in vegetarian cooking has led to the rediscovery of grains, especially wheat, as a natural food. Wheat is rich in protein, mineral salts and carbohydrates. Bulgur or burghul is cracked wheat – wheat that has been parboiled, parched and coarsely ground. It is commonly used in the Middle East and neighbouring regions, especially for making tabbouleh. Use it as the basis for pilaf, to make porridge (it takes less time to cook and has a more tender texture) or soups, or to stuff vegetables.

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Moroccan-infused vegetable terrine with roasted pine nuts

Moroccan-infused vegetable terrine with roasted pine nuts

Ingredients

Method