Everyday Meals

Herb Salad On Bruschetta

Herb Salad On Bruschetta 1500 833 R&G Fresh

Preparation Time

35-40 minutes

Yield: 4 servings

Ingredients

  • 4 ripe tomatoes, mixed colours, roughly chopped
  • Extra virgin olive oil
  • Balsamic vinegar
  • Sea salt and freshly ground black pepper
  • 1 fresh red chilli, de-seeded and chopped (optional)
  • 4 slices of ciabatta bread, about 1 inch thick
  • 1 clove of garlic, unpeeled, cut in half
  • Juice of half a lemon
  • A small handful of arugula leaves, washed and spun dry
  • A few sprigs of fresh tarragon, leaves picked
  • A few sprigs of fresh herby fennel tops
  • A few sprigs of fresh mint, leaves picked
  • 2 good handfuls of other interesting fresh herbs, such as sorrel, basil, parsley, dill, or chive flowers

How to make

1) If you have a griddle pan, put it on the heat and get it nice and hot. If you don’t have one, you’ll be using your toaster in a minute instead.

2) Put your chopped tomatoes into a bowl with a glug of extra virgin olive oil and a swig of balsamic vinegar. Mix together and sprinkle with a little salt. If you are using chilli, add it at this point.

3) Toast the ciabatta slices in your hot griddle pan or a toaster for a minute or so on each side. Once the bread is nicely golden, rub each piece lightly with the cut side of the garlic.

4) Make a dressing by whisking together the lemon juice, three times as much extra virgin olive oil and salt and pepper to taste. Toss the arugula and herbs in the dressing.

5) Divide the ciabatta slices between four plates and top each one with a heap of chopped tomatoes. Press the tomatoes down into the bread and finish with a good pile of your herb and arugula salad.

Herb Soup

Herb Soup 1500 833 R&G Fresh

Preparation Time

Yield: 4 to 6 servings

Ingredients

  • 5 tbsp olive oil
  • 2 medium onions, peeled and roughly chopped
  • 2 garlic cloves, peeled and crushed
  • 2 tsp ground turmeric
  • 1 tsp grated nutmeg
  • 1 tbsp dried mint
  • 500g baby spinach
  • 25g parsley (whole, leaves and stalks)
  • 25g coriander (whole, leaves and stalks)
  • 1200ml vegetable stock
  • 200g Greek yoghurt
  • 10g fresh coriander leaves, chopped
  • 10g fresh mint leaves, chopped
  • 5g fresh parsley leaves, chopped
  • 200g feta
  • Salt and black pepper

How to make

1) Heat two tablespoons of the olive oil in a large saucepan.

2) Add the onion and garlic, and sauté for around five minutes, or until translucent and soft. Stir in the turmeric and nutmeg, fry for a couple of minutes, then add the dried mint, spinach, the whole parsley and coriander with leaves and stalks, and stock.

3) Bring to a simmer and cook for 10 minutes. Season, then blitz the soup with a liquidiser or stick blender until smooth.

4) When you’re ready to serve, reheat the soup just to boiling point and pour the yoghurt into a bowl. Whisk a ladleful of hot soup into the yoghurt, stirring constantly, and repeat with a couple more ladles of hot soup, then tip the yoghurt mix into the soup and whisk in.

5) Stir through the chopped herbs and crumble in the feta, reserving some leaves and cheese to garnish. Adjust the seasoning to taste.

6) Pour into soup bowls, sprinkle over the herbs and feta, and finish with a generous drizzle of olive oil.

Overnight Couscous Tabbouleh

Overnight Couscous Tabbouleh 1500 833 R&G Fresh

Preparation Time

35-40 minutes

Yield: 4 servings

Ingredients

  • 100g couscous
  • 3 large, juicy tomatoes, roughly chopped
  • ½ cucumber, peeled and diced
  • 50g flat-leaf parsley, chopped
  • 25g fresh mint, chopped
  • 2 tbsp chives, chopped
  • 1 small red onion, finely chopped
  • 50g raisins
  • Juice of ½-1 lemon
  • Dash of hot sauce

How to make

1) Put the couscous into a large bowl and add the tomatoes, cucumber, parsley, mint, chives, red onion, raisins, and lemon juice. Mix well. Season to taste with salt, pepper and a few shakes of hot sauce.

2) Cover, and leave in the refrigerator or a cool place for 4-8 hours, or overnight. Let it come to room temperature before serving.

Easy Bruchetta

Easy Bruchetta 1500 833 R&G Fresh

Preparation Time

35-40 minutes

Yield: 4 servings

Ingredients

  • Handfuls nice mixed ripe tomatoes
  • 1 small bunch fresh basil, leaves picked
  • Sea salt
  • Freshly ground black pepper
  • Olive oil
  • Good-quality white wine or herb vinegar

How to make

1) The bread is best sliced 1cm thick and toasted on a barbecue, but it can also be done in a griddle pan for ease at home. After that it should be lightly rubbed a couple of times with a cut clove of garlic, then drizzled with some good extra virgin olive oil and sprinkled with salt and pepper.

2) The toppings can be as humble or as luxurious as you like, from chopped herbs or a squashed tomato with basil, to marinated vegetables or beautiful cheeses, to lovely flaked crabmeat. The only rule is that whatever goes on top of a bruschetta should be nice and fresh and cooked with care.

3) Make sure your tomatoes are really ripe when making this topping. Give them a wash, remove their cores and carefully squeeze out the seeds. Place in a bowl, tear in the basil, season with salt and pepper, then toss with a good glug of olive oil and a good swig of vinegar to balance the flavours to your taste. You can serve the tomatoes either chunky or finely chopped, or you can scrunch them between your fingers before putting them on your basic bruschette – really tasty.

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