Think of this lunch as a Mediterranean salad meets hummus. Each mouthful is blessed with great textures and flavour combinations. The generous amount of dietary fibre will keep you feeling full throughout the afternoon to help ward off any vending machine temptation. If you want to expedite your time in the kitchen, you can also use store-bought roasted peppers.
2 large red bell peppers
1 tsp (5 mL) grapeseed oil or sunflower oil
3 cups (750 mL) cooked or canned chickpeas, drained and rinsed
1 English cucumber, diced
4 Roma (plum) tomatoes, seeded and diced
2 green onions, thinly sliced
1 cup (250 mL) flat-leaf parsley, roughly chopped
8 oz (225 mL) marinated artichoke hearts
1 cup (250 mL) pitted kalamata olives, halved
4 oz (112 g) feta cheese
1/2 cup (125 mL) golden raisins
1/4 cup (60 mL) extra-virgin olive oil or camelina oil
2 Tbsp (30 mL) tahini
2 Tbsp (30 mL) white wine vinegar
1 garlic clove, chopped
1 tsp (5 mL) dried oregano
1 tsp (5 mL) sweet smoked paprika
1/2 tsp (2 mL) black pepper
Preheat oven broiler. Slice red peppers in half lengthwise and discard seeds and stem. Arrange slices, cut side down, on baking sheet and brush with grapeseed or sunflower oil. Broil 5 to 6 in (13 to 15 cm) from the heat until skins are well charred, about 10 to 12 minutes. Transfer peppers to bowl and cover tightly; let stand for 20 minutes. When cool enough to handle, remove skins from peppers and thinly slice.
In large bowl, toss together roasted peppers, chickpeas, cucumber, tomato, green onion, parsley, artichoke hearts, olives, feta cheese, and raisins.
Blend together olive or camelina oil, tahini, vinegar, garlic, oregano, smoked paprika, and black pepper. Pour dressing over salad and toss.
Each serving contains: 387 calories; 12 g protein; 21 g total fat (5 g sat. fat, 0 g trans fat); 42 g total carbohydrates (15 g sugars, 8 g fibre); 398 mg sodium
source: "The Lunch Bunch", alive #378, January 2015
This dish provides a flavourful twist on the famous patatas bravas that many of us know and love. Here, traditionally crispy potatoes in a spicy tomato sauce are swapped out for roasted butternut squash and a smoky pepper sauce. This dish offers fantastic umami flavour loaded with smoky and subtle bitter notes, compliments of roasted red peppers. The creamy sweet garlic yogurt drizzle is the perfect accompaniment to balance the bold piquancy. A perfect couple! Get saucy Keep this 5-minute yogurt sauce on hand to liven up a variety of vegetables and other dishes. Get creative!
Enjoy the zippy tang of sherry vinegar, popular in Spanish cooking, and the briny taste of capers in this zesty take on roasted cauliflower. Serve as a tapas side or on a charcuterie board accompanied by a selection of Spanish meats, cheeses, and olives. The smaller, the better The smaller you cut garlic, the more oils you’ll release, providing additional flavour. Looking to achieve more subtle flavour? Slice your garlic rather than crushing it.
Braising these hearty beans not only changes their texture but leaves them creamy and satisfying. Using a savoury broth with saffron for braising provides the traditional Spanish flavour, similar to a paella. This dish is served as a shared side, but it could also be served with rice and vegetables as a delicious stand-alone dinner or as a satisfying nourish bowl. Swap your spirits Try substituting vermouth for white wine in this recipe, if you have some on hand. It’s a great alternative to wine and will last much longer in your cupboard. An added perk? You can save that nice wine for sipping.
With Spain’s expansive coastlines and multiple islands, seafood is a staple of the cuisine. This quick and easy prawn dish will add a pop of protein and a wonderful smokiness to your tapas-style lineup. Sustainable seafood When choosing prawns (or any seafood), opt for sustainable varieties that recognize and even reward sustainable fishing practices. As an important protein in many cultures, seafood, caught sustainably, helps contribute to healthy oceans < and > healthy communities.