The markets were quiet today – just how I like them. I was able to pay straight away (without queuing) and no bumping into dogs, prams and market trolleys. The ingredients for this salad are made from purchases from the same stall where the owners play music to their vegetables. I’m hoping this salsa makes me sing all afternoon.
1 cucumber, small
handful of tomatoes
3 capsicums, one of each colour
1 tbsp extra virgin olive oil
several leaves of fresh basil
a few strands of chives
- Peel the skin off the cucumber and dice. Dice the tomatoes and capsicum (red, orange and yellow). Add them to a serving bowl.
- Add the lime juice and extra virgin olive oil with the chopped herbs as a dressing. Mix together and serve.
Actually this could be more accurately called a spinach and roasted vegetable risotto. It was a winner for both of us, so no doubt we’ll be having it again soon. Big M calls it ‘a choice vegetarian dish’. He’s been watching Jamie in his mismatched stripy beanies.
spinach, one bag or small tin
1 cup of arborio rice
1 red onion, chopped
1 ½ cups of vegetable stock
- Cook the spinach in some boiling water for 1 minute. Drain and finely chop. Set aside.
- Heat griddle until very hot. Sprinkle some olive oil on one side of the capsicum and the courgette. Place in pan oil side down. Turn over the courgette after 5 minutes. Turn the capsicum over after 10 minutes. Set aside.
- Heat the vegetable stock in a saucepan and maintain on a low simmer.
- Melt some butter in a second saucepan and gently cook the onion until translucent.
- Add the rice and reduce the heat to low. Coat all grains of rice with the butter.
- Add some vegetable stock to just cover the rice and increase the heat to medium.
- Cook, stirring, until all the liquid has been absorbed.
- Gradually add more stock waiting until each new batch has been absorbed. Keep stirring so it doesn’t stick to the bottom of the pot!
- After 25 minutes, or when the rice is al dente, mix in the courgette and capsicum. Then add the spinach.
- Stir for 2 minutes and serve.
Serve with Quick Roasted Tomatoes. (optional)
Written for Joelen’s Culinary Adventures – Foodie Films: Big Night – Italian!