We’re getting near harvest time. More and more goodies are showing off their colour, fragrance and flavour on our menu. To see what I mean, take a look at our black pudding and chorizo stack.
Contrasting dark, rich black pudding with the tang of apple and the clean taste of a fresh garden salad makes a glorious starter, of a deliciously indulgent lunch. And there is very little better than an indulgent lunch ! Our tomatoes are becoming more and more abundant, and filling our menu with their luscious taste of summer.
For a slightly more virtuous option, caulifowers and cabbages are in full swing.As well as being fabulous side dishes, these humble vegetables really shine when placed in the centre stage. Our Cream of Cauliflower soup embodies the concept of simplicity, and it does it perfectly. With the way the weather has been this summer, I have to to say a tasty bowl of smooth, delicate loveliness has been quite tempting.
Finally, although not strictly in our garden, we have a fabulous dish that showcases that most Mediterranean of vegetables, the Aubergine. Shiny, deepest purple, and with a mild taste that responds beautifully to other flavours, this vegetable is at it’s very best now. It packs host of nutritional benefits. As well as being an excellent source of dietary fibre, they are also a good source of vitamins B1 (good for nerve, muscle and heart function) and B6 (helps produce serotonin) and potassium (for healthy digestive function). Sounds pretty good to me !
We pair it with chickpeas as part of our Mezze, which it makes a glorious starter, or as part of a grazing platter to enjoy with a glass of wine.
I also like to sneak a bit of it for a healthy lunch. There aren’t many things that are this tasty, and this good for you ! Here’s a recipe for you to have a try.
Chickpea and Aubergine salad
Serve as part of a mezze platter, or as lovely lunch.
1tbsp Ground Cumin
250g Dried Chickpeas
2 Onions, thinly sliced
4 Cloves of Garlic, finely sliced
Juice and zest of one Lemon
- Pre-soak chickpeas overnight. Place them in a pan with 3x their volume of water, 1 onion, 1 carrot and a bay leaf.
- Sweat the sliced onion in olive oil with ground Cumin and sliced Garlic until tender.
- Sauté the aubergine slices in olive oil until tender and golden.
- Add the aubergine & drained chickpeas to the onions.
- Add yogurt and season to taste with raw garlic, salt, pepper and lemon.