A taste of the Med

CHB Mail - - Bite -

With few hav­ing the time to de­vote to cook­ing an elab­o­rate meal, a col­lec­tion of de­li­cious and de­pend­able 30-minute recipes for a quick but sat­is­fy­ing meal can be handy. What else keeps things sim­ple? Hav­ing fresh sta­ples such as Cal­i­for­nia ta­ble grapes on hand to brighten up any recipe and fuel up after ac­tiv­i­ties.


Prep time: 15 min­utes; Cook time: 15 min­utes; serves 4


■ 1 1⁄2 cups halved red Cal­i­for­nia grapes

■ 2 Tbsp lightly chopped Ital­ian pars­ley leaves ■ 1⁄4 cup sliv­ered red onion

■ 1 Tbsp lemon juice

■ 3 Tbsp ex­tra-vir­gin olive oil plus ad­di­tional for driz­zling

■ Pinch of salt

■ Freshly ground black pep­per to taste

■ 1 gar­lic clove, minced

■ 250g minced lamb or beef

■ 1 Tbsp tomato paste

■ 1⁄2 tsp ground cumin

■ 1⁄2 tsp ground pa­prika

■ Pinch cayenne

■ 2 whole-wheat naans


Heat oven to 245C. In a large bowl com­bine the grapes, pars­ley leaves, red onion, lemon juice and 1 ta­ble­spoon olive oil. Sea­son with salt and pep­per and set aside.

In a large skil­let heat 1 ta­ble­spoon oil. Add the gar­lic and meat, and cook un­til browned, 2-3 min­utes. Stir in the tomato paste, cumin, pa­prika and cayenne. Place naans on oven trays lined with bak­ing pa­per, brush with the re­main­ing 1 ta­ble­spoon olive oil and spread the meat mix­ture on the naans. Bake un­til each naan is browned and lightly crisp, 8-10 min­utes. Top with grape mix­ture and driz­zle with ad­di­tional olive oil if de­sired. Cut in pieces and serve.

Nu­tri­tional anal­y­sis per serv­ing:

Calo­ries 430; pro­tein 16g; car­bo­hy­drate 43g; fat 22g (46 per cent calo­ries from fat); sat­u­rated fat

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.