A taste of the Med
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