Perfect for cold evenings, this is a cheery winter salad that packs oodles of flavour
4 small aubergines (600g)
1 tbsp dried mixed herbs (I love herbes de Provence)
2 bags of spinach (about 500g)
4 tbsp tahini
Juice of 1 lime
2 mugs sun-dried tomatoes (360g)
1 mug pine nuts (100g)
Salt and pepper
Preheat the oven to 200C (fan 180C)/ 400F/Gas 6. Slice the aubergines into thin strips about 7.5mm (3in) thick.
Place the strips on a baking tray with a generous amount of olive oil, the dried herbs, salt and pepper. Bake for 20 minutes.
About five minutes before the aubergines finish, place the spinach into a large frying pan with a little olive oil, salt and pepper and allow it to wilt. Once it’s wilted, add the tahini, lime juice and sun-dried tomatoes.
In a separate pan, toast the pine nuts for a minute or two, being sure not to let them burn. They don’t need any oil to cook as they contain enough of their own oil.Add the aubergine and pine nuts to the spinach pan and mix well before serving.
This photographic display pictures ‘Black British Experience’ during 1950s and 60s. The new project aims to increase the number of black British photographers and images of black Britain in the museum collection, celebrating their contribution to the history of Britain.
After all the Christmas indulgence we are continuing our January health kick and our new favourtite cookbook is THE ART OF EATING WELL by Helmsley and Helmsley. So much of a favourite that we even bought their new spiralizer which has been a huge hit in our house (even with veg dodging children)
This aromatic dish infuses delicate flavour by poaching the salmon in Earl Grey tea. Lemon courgetti makes a fresh and zingy accompaniment
Salmon & Broccoli Pasta Bake
Hello to all Zebra tenants and families.
This is a really easy healthy dish to make.
My daughter is not particularly fond of fish and she found this recipe to make herself.
The combination of pasta veg and salmon baked with a cheesy topping for perfect for fussy eaters.
She left out the sun dried tomatoes the first time she made it, but I tried it a second time and would recommend using these as it really adds to the flavour.
Salmon and Broccoli Pasta Bake Recipe – serves 4