Recipe Category: Fiona Smith Issue 198

Recipe

EGGPLANT & LAMB WITH FETA, MINT, CRISPY CAPERS & ALMONDS

In this simple and elegant barbecue meal, lamb and eggplant are dressed with Greek flavours. The type of lamb you choose will affect cooking times so adjust accordingly. If you have pescatarians to cater for, keep the eggplant and lamb separate and you could always spoon some warm lentils, tossed with olive and lemon, over the plain eggplant to boost the protein.

Recipe

OLIVE & TOFU SCRAMBLE WITH STEWED TOMATO & CAPER TOASTS

I like the idea of a vegan breakfast/brunch/lunch dish (actually anytime, I eat this for dinner) that is full of Mediterranean flavour. Most scrambled tofu recipes include yeast or the like to get an eggier, umami flavour. Because this recipe is full of punchy flavours that is not necessary here, but if you do have seaweed salt or flakes, black salt or something like that, it’s perfect to use here. You need to have the capsicum, olives and semi-dried tomatoes prepped and ready to go as you don’t want to overcook the tofu. You can use just firm or silken tofu, but I love the texture and mouthfeel that comes from using both. Leftover tofu can be kept for a few days covered in water that you change daily.

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