Summer eating 🍅🍆🌿🌽

Harissa glazed aubergines is something we all enjoy eating in the summer. 

method: 

Slice the aubergine, brush with olive oil ( I use spray ) 

Place the slices on a baking tray. It goes in pre heated oven on 180 C for 20 min.

Get the tray out and brush the aubergines with harissa paste ( the one I use is smoky but mild and very oily ) 

Back in oven for another 10 - 15 minutes.

I serve the aubergines with Greek salad with added cooked lentils as well as toasted bread.

Grilled corn quinoa salad with falafels, tzatziki and pita bread 

I can't tell you how much we enjoyed this meal, it's summer on a plate, it's absolutely lovely !!!

I used: 3/4 cup quinoa , handful of chopped tomatoes, half a cucumber, chopped radishes, some red onion, avocado, tin of cooked butter beans, feta cheese, gilled corn, parsley, olive oil, lemon juice, salt and paper.

I grilles the corns under a grill for 20 minutes turning it every now and then.

In a meantime I cooked the quinoa for 15 - 20 minutes and chopped up the veggies.

Mix everything all up, season with paper, easy on the salt as feta cheese is salty enough.

Serve with tzatziki, falafels and pita bread for a perfect balanced summer meal ❤☀🌽 

I have found the best recipe for falafels, made from chickpeas ( of course ) as well as broccoli and cauliflower.  I made them in advance, kept in freezer and bake straight from frozen. Perfect !   here is the link for the recipe !!

Bambino portion 

from the market

Grilled corn & quinoa super salad

Hello August, the season of corns, tomatoes, figs and other yummy fruits and veg. Usually in August I am in Macedonia, my homeland, visiting my family. Mainly I can be found in my parents garden, sitting under their fig tree and just chilling. Not this year though ..
Although quinoa it is not something I eat when I am over there, the flavour of this salad transports me back home ......If you haven't seen the post Macedonia yet, here is a link 

Ingredients:

serve 4

1 cup of quinoa

1 avocado

4 medium size tomatoes

100 - 150 gr feta cheese

2 corn on the cob

green leaves such as rocket, parsley or basil

salt and pepper

olive oil

Heat 2 Tbsp of oil in a saucepan and add dry unwashed quinoa. Stir couple of times until the quinoa starts to change colour, then add 

1 1/2 cup of boiling water. 

Cook the quinoa covered with lid for a 12 - 15 minutes on a low temperature. 

I love cooking quinoa in this way, it's got a nice and nutty flavour.

In a meantime, heat up your griddle pan and place the corns on it. Turn it occasionally until the corns are nicely charred, then slice off the kernels.  This will take about 30 minutes. 

Dice the tomatoes and avocado, crumble the feta cheese and combine everything together with the cooked quinoa and grilled corn. Season it well with salt and pepper and drizzle some extra virgin olive oil. 

In the end mix in the green leaves. 

Enjoy!!!

note:  for the tea, place 1 teaspoon of fennel seeds in you favorite tea cup, pour in hot water and leave it to infuse for 5 minutes. Add slice of lemon and enjoy this tea, it is good for your digestive department :)