Monday, March 7, 2011


Crunchy cucumber & peppers tossed with tangy olives & tomatoes and cheese.

Serves 4

Red, green & yellow bell peppers, diced 40g
Tomato, diced 30g
Onion, diced 15g
Cucumber, diced 35g
Feta cheese (in case of unavailability use cottage cheese) 40g
Olive oil 20ml
Lemon juice 1tbsp
Oregano 2 tsp
Salt & pepper to taste
Black olives 30g
Lettuce leaves 60g

Put the diced vegetables & cheese in bowl.
Whisk the olive oil, lemon juice & seasoning together. Add to the bowl with the vegetables. Add olives & lightly toss everything together.
Arrange lettuce on a platter & top it with the tossed salad. Serve fresh

Fresh zucchini stuffed with herb and tomato rice.

Serves 4

Zucchini slices, cut 2inches thick 12
Long grain rice, cooked 50g
Onions chopped 100g
Tomatoes chopped 200g
Mint chopped 10g
Parsley chopped 25g
Green pepper chopped 1
Olive oil 3 tbsp
Lemon juice 1 tbsp
Salt& pepper to taste
Vegetable stock 200ml

Scoop out the insides of zucchini and set aside.
Mix all the remaining ingredients except vegetable stock together.
Stuff zucchini pieces with the mixture and place in a deep baking pan. Pour the vegetable stock in to it.
Cover the pan with the silver foil & bake for 45 minutes at 250c
Check to make sure it’s done & serve hot.

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