Nightshade recipes Archives

Brinjal recipes

Organic brinjal salad, chickpeas, baby tomatoes and basil with tuna tartare

30 to 40 minutes

Pepper recipes

Grilled sardines with green peppers

25 minutes

Brinjal recipes

Liquorice-lacquered roasted lamb with brinjal crisps

45 minutes

Brinjal recipes

Sticky brinjal jam with halloumi and crispy vine leaves

30 minutes

Lentil recipes

Oven-roasted red pepper and chilli bangers with lentil salad

25 minutes

Chilli recipes

Chilli and lime calamari

5 minutes

Tomato Carpaccio with mint pesto

Serves 6

Difficulty Easy

Prep Time 30 minutes

Ingredients

For the mint pesto:

30g fresh mint leaves
100 g Parmesan, grated
50 g pistachio nuts
2 T extra virgin olive oil

For the tomato carpaccio:

500 g ripe but firm vine tomatoes
extra virgin olive oil, for drizzling
balsamic vinegar, for drizzling
flaked sea salt, to taste
50g pistachio nuts, chopped, for garnishing

Method

To make the mint pesto: Combine all the ingredients in a food processor. Pulse for a second or two to make a coarse paste. Add a little more olive oil if necessary.

To prepare the tomato carpaccio: Soak the tomatoes in boiling water for 1 minute. Strain and submerge in cold water then soak for 2 minutes. Remove from the water, pat dry with a cloth then remove the skin with a small paring knife. Slice the tomatoes in half then scoop out the flesh. Carefully flatten each tomato on a flat surface then slice through horizontally. Place on a large serving platter and serve with dollops of pesto and a drizzle of olive oil and balsamic vinegar, generously sprinkled with fl aked sea salt and garnished with chopped pistachio nuts.

Per serving: 1046.9kJ, 9.8g protein, 20.2g fat, 8.7g carbs

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Tomato Carpaccio with mint pesto

Tomato Carpaccio with mint pesto

Ingredients

Method