SUMMER VEGETABLES RECIPES RECIPES

Name: Summer chickpea salad
Total time: 10 min
Yield: 4
Ingredients: 1 small red onion peeled; 1-2 fresh red chillies deseeded; 2 handfuls ripe red or yellow tomatoes; 1 lemon; extra virgin olive oil; sea salt; freshly ground black pepper; 410 g tinned chickpeas drained, or around 4 large handfuls of soaked and cooked chickpeas; 1 handful fresh mint chopped; 1 handful fresh green or purple basil finely ripped; 100 g feta cheese

CHICKPEA SALAD RECIPE | JAMIE OLIVER SALAD RECIPES

Chickpea salad recipe | Jamie Oliver salad recipes image

If you ask me, we just don't use chickpeas in enough stuff – try this salad and you'll be converted

Total Time 10 minutes

Yield 4

Number Of Ingredients 11

Ingredients

1 small red onion peeled
1-2 fresh red chillies deseeded
2 handfuls ripe red or yellow tomatoes
1 lemon
extra virgin olive oil
sea salt
freshly ground black pepper
410 g tinned chickpeas drained, or around 4 large handfuls of soaked and cooked chickpeas
1 handful fresh mint chopped
1 handful fresh green or purple basil finely ripped
100 g feta cheese

Steps:

1. First of all, finely slice your red onion. Once that's done, finely slice your chillies then roughly chop your tomatoes, mixing them in with the onion and chillies. Scrape all of this, and the juice, into a bowl and dress with the juice of half a lemon and 3 tablespoons of good extra virgin olive oil. Season to taste. Heat the chickpeas in a pan, then add 90 per cent of them to the bowl. Mush up the remaining chickpeas and add these as well – they will give a nice creamy consistency. Allow to marinate for a little while and serve at room temperature.
2. Just as you're ready to serve, give the salad a final dress with the fresh mint and basil. Taste one last time for seasoning – you may want to add the juice from your remaining lemon half at this point. Place on a nice serving dish and crumble over the feta cheese.

Nutrition Facts : Calories 272 calories, FatContent 16.5 g fat, SaturatedFatContent 5.2 g saturated fat, ProteinContent 11.5 g protein, CarbohydrateContent 19.6 g carbohydrate, SugarContent 3.5 g sugar, SodiumContent 1.43 g salt, FiberContent 5.6 g fibre

MEDITERRANEAN SUMMER ROASTED VEGETABLES RECIPE | DELICIOUS ...

Mediterranean summer roasted vegetables recipe | delicious ... image

Enjoy flavours of the Mediterranean with this one-pan vegetarian recipe – serve as a light dinner or a side dish. If you love full-of-sunshine recipes, like this, take a look at lots more of our Mediterranean recipes.

Provided by delicious. magazine

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield Serves 4

Number Of Ingredients 12

Ingredients

1 onion, chopped through the root into thin wedges
2 garlic cloves, finely chopped
2 aubergines, cut into 2cm pieces
500g courgettes, cut into 1cm slices
3 red peppers, cut into 2cm pieces
400g cherry tomatoes
5 tbsp olive oil
2 x 400g tins cannellini beans, drained and rinsed
120g rindless goat’s cheese, roughly crumbled
1 tbsp balsamic vinegar
To serve
Crusty bread and a handful fresh basil leaves (optional)

Steps:

Heat the oven to 200°C/180°C fan/gas 6. Put the onion, garlic, aubergines, courgettes, red peppers and tomatoes into 2 large roasting dishes. Drizzle over 4 tbsp oil, season with salt and pepper, then toss to coat. Roast for 40 minutes.
Stir the cannellini beans into the roasted veg, then roast for 5 minutes more. Scatter the crumbled goat’s cheese over the top, then drizzle over the remaining 1 tbsp olive oil and the balsamic vinegar at the table. Sprinkle with the fresh basil leaves, then serve with hunks of good quality crusty bread.

Nutrition Facts : Calories 498kcals, FatContent 24.6g (7.9g saturated), ProteinContent 21.7g, CarbohydrateContent 37.8g (16.2g sugars), FiberContent 19.2g

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SUMMER TAGLIATELLE | JAMIE OLIVER PASTA & RISOTTO RECIPES

From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 561 calories per serving

1. Pick most of the basil leaves into a pestle and mortar and bash to a paste with a pinch of sea salt. Peel and bash in the garlic, then pound in the almonds until fine.
2. Muddle in 4 tablespoons of oil, finely grate in the Parmesan, then squeeze in the lemon juice. Season to perfection, and tweak to your liking.
3. Scrub and finely slice the potato, trim just the stalks off the beans, then place both in a pan of boiling salted water with the tagliatelle and cook according to the pasta packet instructions.
4. Prep the delicate summer veg as necessary, adding them to the pan for the last 3 minutes. Drain, reserving a mugful of starchy cooking water, then toss with the pesto, loosening with a splash of reserved cooking water, if needed.
5. Drizzle with 1 tablespoon of oil, and finish with the remaining basil and a fine grating of Parmesan. Nice served with a crunchy seasonal salad.

See details

CHICKPEA SALAD RECIPE | JAMIE OLIVER SALAD RECIPES

If you ask me, we just don't use chickpeas in enough stuff – try this salad and you'll be converted
From jamieoliver.com
Total Time 10 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 272 calories per serving

1. First of all, finely slice your red onion. Once that's done, finely slice your chillies then roughly chop your tomatoes, mixing them in with the onion and chillies. Scrape all of this, and the juice, into a bowl and dress with the juice of half a lemon and 3 tablespoons of good extra virgin olive oil. Season to taste. Heat the chickpeas in a pan, then add 90 per cent of them to the bowl. Mush up the remaining chickpeas and add these as well – they will give a nice creamy consistency. Allow to marinate for a little while and serve at room temperature.
2. Just as you're ready to serve, give the salad a final dress with the fresh mint and basil. Taste one last time for seasoning – you may want to add the juice from your remaining lemon half at this point. Place on a nice serving dish and crumble over the feta cheese.

See details

MEDITERRANEAN SUMMER ROASTED VEGETABLES RECIPE | DELICIOUS ...

Enjoy flavours of the Mediterranean with this one-pan vegetarian recipe – serve as a light dinner or a side dish. If you love full-of-sunshine recipes, like this, take a look at lots more of our Mediterranean recipes.
From deliciousmagazine.co.uk
Reviews 5
Total Time 1 hours 5 minutes
Cuisine Mediterranean recipes
Calories 498kcals per serving

Stir the cannellini beans into the roasted veg, then roast for 5 minutes more. Scatter the crumbled goat’s cheese over the top, then drizzle over the remaining 1 tbsp olive oil and the balsamic vinegar at the table. Sprinkle with the fresh basil leaves, then serve with hunks of good quality crusty bread.

See details

SUMMER TAGLIATELLE | JAMIE OLIVER PASTA & RISOTTO RECIPES

From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 561 calories per serving

1. Pick most of the basil leaves into a pestle and mortar and bash to a paste with a pinch of sea salt. Peel and bash in the garlic, then pound in the almonds until fine.
2. Muddle in 4 tablespoons of oil, finely grate in the Parmesan, then squeeze in the lemon juice. Season to perfection, and tweak to your liking.
3. Scrub and finely slice the potato, trim just the stalks off the beans, then place both in a pan of boiling salted water with the tagliatelle and cook according to the pasta packet instructions.
4. Prep the delicate summer veg as necessary, adding them to the pan for the last 3 minutes. Drain, reserving a mugful of starchy cooking water, then toss with the pesto, loosening with a splash of reserved cooking water, if needed.
5. Drizzle with 1 tablespoon of oil, and finish with the remaining basil and a fine grating of Parmesan. Nice served with a crunchy seasonal salad.

See details

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