Veggie tapas
Delicious Mediterranean recipes from the Athletic club & social
Spelt, SlowRoaSted tomatoeS and Ricotta
Serves 1, or can be shared
Spelt: Cook 140g spelt in boiling water. Drain and let cool.
Slow-roaSted
tomatoeS: � 1kg plum tomatoes, halved, length-ways � 125ml olive oil
� 60ml sherry vinegar � 40ml pomegranate
molasses
� 1 Tbsp harissa
� 1 Tbsp sumac
� A few sprigs of thyme � Sea salt and
black pepper
> Pre-heat oven between 100°C and 120°C.
> Mix all ingredients in a bowl.
> Add tomatoes and toss gently, until evenly coated.
> Arrange tomatoes, cut side up, on a metal rack. Cook for three to five hours. (To cook overnight, drop the temperature to 80°C.)
> Let tomatoes cool. Then, store them in the fridge, sandwiched between sheets of greaseproof paper.
to add to Spelt: � Handful fresh basil � Handful fresh parsley � Handful giant Spanish
green olives
� 1 Tbsp (per person)
ricotta cheese
tomato and cHilli
dreSSing:
Makes about 700ml �3 ripe tomatoes,
deseeded and diced
� 2 to 4 red chillies, deseeded and roughly chopped
� 1 Tbsp dry chilli flakes � 2 Tbsp caster sugar � Juice of 2 lemons � 150ml olive oil
� 100ml walnut oil
� Sea salt and black
pepper, to taste
Blend all ingredients (except the oils) until smooth. Add oils gradually, continuing to blend. Season to taste.
to SeRve:
Once spelt has cooled, add chopped olives, parsley, basil, and the tomato and chilli dressing. Not too much dressing – you want a tasty salad, not a soggy one! Toss the salad. Place roasted tomatoes on top of the spelt, and spoon the ricotta over it. Don’t mix it – leave that pleasure to your guests.
GRilled aubeRGine
Serves 1, or can be shared
aubergineS:
� Slice aubergines lengthways and lather in a mixture of:
� 60ml soya sauce
� 45ml olive oil
� Salt, to taste
� 20g flaked almonds � Handful fresh basil
leaves, chopped � Handful fresh mint
leaves, chopped � Pomegranate seeds
(when in season)
Sweet-potato criSpS:
Finely slice sweet potato with a mandolin, sprinkle with olive oil and salt, and bake in the oven at 180°C, until crispy.
cauliflower puree:
� 200g unsalted butter � 200ml milk
� 12g fresh yeast
� 2 Tbsp vegetable oil � Juice of one lemon
>
Take a head of cauliflower and cut into small florets. Fry the florets until they start to change colour. Add butter and heat, until it forms a warm sauce, which the French call beurré noisette. Turn down the heat and cook until cauliflower turns dark brown. Remove excess butter and return the cauliflower to the pan, adding some of the milk and crumbling in yeast. Add the rest of the milk and reduce on a low simmer. Let cool, then blitz into a purée.
to SeRve:
Place two to three slices of grilled aubergine on a plate. Add a few small dollops of cauliflower purée, and sprinkle with basil, mint, pomegranate and sliced almonds. For added crunch, top with sweet-potato crisps.