SIDE DISHES

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Side dishes are an integral part of any Mediterranean meal. More often than not, there’ll be more than one dish served with the main course. Traditionally this was because meats, whether chicken or red meat, were scarce, so eating lots of vegetables became the norm.

It’s far too easy, in our time-starved lives, to reach for a premade or takeaway meal. But in doing so, we’re starving our bodies of the nutrients they need for good health. That’s why it is necessary to eat a wide range of fruits and vegetables to give our bodies the maximum access to sources of vitamins, minerals and other trace elements. An abundance and variety of plant-based foods should make up the greater proportion of your meal, so focus on vegetables rather than meat.

Best of all, this plant-focused style of eating is simple to achieve. These fresh, innovative side dishes include a wide range of textures, tastes and colours. Sometimes you only need one or two ingredients to create a memorable dish. Whether served as part of a quiet, intimate dinner or a lively lunch with friends, there’s a side dish for every occasion. Always choose the freshest, in-season produce you can find in order to get the most health benefits out of them.

Experiment, have fun and, most importantly, make vegetables part of your every day.

MOROCCAN CARROTS

THIS QUICK-AND-EASY DISH COMBINES SOME SPICY FLAVOURS TO COMPLEMENT THE CRUNCHY CARROTS. THE ADDITION OF POMEGRANATE ADDS A FURTHER BURST OF COLOUR.

  1. Preheat the oven to 180°C.
  2. Mix together the olive oil, honey, cinnamon, paprika, turmeric, lemon juice, and salt and pepper.
  3. Toss the carrots in the mixture and arrange on a baking tray. Bake for 10–15 minutes or until just cooked, but not too soft.
  4. Scatter over the coriander and pomegranate arils.
  5. Serve cold or at room temperature.

THYME-FLAVOURED BABY LEEKS

LEEKS, ALONG WITH GARLIC AND ONIONS, ARE PART OF THE VEGETABLE GENUS ALLIUM. ALTHOUGH THEIR TASTE IS GENTLER AND SWEETER THAN ONIONS, THEY STILL RETAIN MANY OF THE HEALTH-PROMOTING NUTRIENTS FOUND IN THEIR MORE ROBUSTLY FLAVOURED COUNTERPARTS. THE WORD ‘ALLIUM’ ORIGINATES FROM THE GREED WORD FOR GARLIC.

  1. Preheat the oven to 180°C.
  2. Arrange the leeks snugly in a baking dish.
  3. Tuck the thyme sprigs in between and around the leeks.
  4. Pour over the olive oil and white wine.
  5. Cover with aluminium foil and bake for 45 minutes.
  6. Remove the foil and continue to bake for another 15 minutes.
  7. Season to taste, scatter the parsley over and serve.

BABY MARROWS & BACON WITH PESTO

ALTHOUGH WE REFER TO THIS SUMMER SQUASH AS ‘BABY MARROW’, IN EUROPE IT’S MORE COMMONLY KNOWN AS ZUCCHINI OR COURGETTE. IT’S VERY LOW IN CALORIES AND CONTAINS NO SATURATED FATS OR CHOLESTEROL. THE SKIN IS ALSO A HEALTHY SOURCE OF DIETARY FIBRE.

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  1. Cook the bacon (in a frying pan or microwave) until crispy.
  2. Grill the baby marrows in a griddle pan with a little olive oil until griddle lines appear on the slices. Remove and place on a platter.
  3. Scatter the bacon bits on top.
  4. Finally, scatter the sesame seeds over and season to taste.
  5. Mix the basil pesto and yoghurt together.
  6. Serve the baby marrows hot or at room temperature, with the pesto mixture on the side.

SUGAR SNAP PEAS WITH TARATOR SAUCE

IN TURKEY, ‘TARATOR’ MEANS A SAUCE MADE WITH WALNUTS, WHILE IN OTHER MIDDLE EASTERN COUNTRIES IT’S MADE WITH SESAME. EITHER WAY, THIS TASTY SAUCE IS THE PERFECT ACCOMPANIMENT TO SUGAR SNAP PEAS, ADDING A NUTTY FLAVOUR.

  1. In a blender, purée the half a cup of walnuts, garlic, lemon juice and water. Add a little more water if the tarator sauce is too thick.
  2. In a pot of boiling water, cook the peas for about 1 minute. Remove and refresh in ice-cold water to retain the green colour.
  3. Coat the peas with the sauce and stir in the onion slices. Season to taste.
  4. Transfer the peas to a platter and garnish with the walnuts.
  5. Serve at room temperature or chilled.

FENNEL LIMONE

FENNEL WAS REVERED BY THE ANCIENT GREEKS AND ROMANS FOR ITS CULINARY AND MEDICINAL PROPERTIES AND IT EVEN APPEARED IN GREEK MYTHOLOGY AS THE MEANS BY WHICH KNOWLEDGE WAS PASSED FROM THE GODS ON OLYMPUS TO MAN. ITS HEAVENLY, AROMATIC TASTE IS ENHANCED WITH THE ADDITION OF LEMON.

  1. Preheat the oven to 180°C.
  2. Arrange the fennel and lemon slices in a baking dish and pour over the olive oil.
  3. Season with salt and pepper.
  4. Cover with aluminium foil and bake for 1 hour.
  5. Remove the foil and continue to bake for another 30 minutes or until all the liquid has been absorbed and the fennel edges have started to brown.
  6. Garnish with the fennel fronds.
  7. Serve hot or at room temperature.

RED ONIONS WITH CAPERS

THIS DISH CAN BE POPPED INTO THE OVEN AND LEFT TO CREATE ITS OWN MAGIC WHILE YOU DO OTHER THINGS. THE ONIONS BECOME DELICIOUSLY CARAMELISED AND THE CAPERS ARE PERFECT LITTLE BUNDLES OF EXTRA FLAVOUR.

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  1. Preheat the oven to 180°C.
  2. Slice the onion quarters into 0.5cm-thick wedges.
  3. Arrange the onions snugly in a baking dish and tuck the bay leaves in between the wedges.
  4. Pour over the olive oil and vinegar, then cover the dish with aluminium foil.
  5. Bake for 45 minutes then remove the foil, add the capers and bake for another 20 minutes.
  6. Serve hot or at room temperature.

PARMESAN MUSHROOMS

WHAT COULD BE MORE COMFORTING THAN CREAMY MUSHROOMS? BEST OF ALL, THE CALORIES ARE REDUCED BECAUSE YOGHURT IS SUBSTITUTED FOR CREAM. SHERRY VINEGAR IS A COMPLEX VINEGAR, FULL OF NUTTY FLAVOURS, SO I LOVE USING IT TO ENHANCE THE INTENSITY OF THIS DISH.

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  1. In a covered saucepan, sauté the mushrooms in the olive oil over a high heat for approximately 5 minutes.
  2. Remove the lid, lower the heat by half and allow the liquid to reduce and the mushrooms to turn golden-brown.
  3. Add the origanum, vinegar, garlic, and salt and pepper and continue to sauté until the vinegar has evaporated.
  4. Before serving, stir in the yoghurt and scatter the Parmesan shavings over the top. Garnish with fresh herbs if you like.

BROCCOLI, TOMATOES & OLIVES

QUINTESSENTIAL MEDITERRANEAN FOOD COLOURS – RIPE RED TOMATOES, GRASS GREEN BROCCOLI AND BROODING BLACK OLIVES – COME TOGETHER IN A RAINBOW DISH THAT IS HEALTHY AND SATISFYING.

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DRESSING

  1. Preheat the oven to 180°C.
  2. Toss the broccoli, tomatoes, garlic, lemon juice and olive oil together, coating well.
  3. Spread the broccoli and tomatoes out on a baking tray and bake until the broccoli starts to blacken (7–10 minutes). The broccoli should not be too soft. Leave to cool slightly.
  4. Add the olives and mix through.
  5. Whisk the dressing ingredients together.
  6. Just before serving, pour the dressing over. Sprinkle over the lemon zest, sesame seeds and chilli flakes (if using).
  7. Serve warm or at room temperature.

BRINJAL WITH RED PEPPER TOPPING

WHETHER YOU CALL THEM BRINJALS OR AUBERGINES OR EVEN EGGPLANT, THERE’S NO DENYING THEIR DELECTABLE TASTE. I LOVE EATING BRINJALS AND PEPPERS TOGETHER AND HERE THEY MELLOW FOR A WHILE IN OIL, GARLIC AND ORIGANUM – THEIR PERFECT COMPANIONS.

TOPPING

  1. To prepare the topping, arrange the red peppers on a baking tray and grill in the oven, turning occasionally until they blacken on all sides.
  2. Transfer the peppers to a sealable bag and leave them to sweat for about 10 minutes. Once the peppers have cooled, remove them from the bag and peel their skins.
  3. Cut the peppers in half and remove all seeds and membranes. Dice the peppers and put into a bowl, along with any of their liquid.
  4. Add the vinegar, garlic, olive oil and origanum and stir through. Leave the flavours to combine for at least 30 minutes.
  5. To grill the brinjal slices, brush both sides with olive oil and season.
  6. Heat a griddle pan until hot then grill the brinjals on both sides until the flesh has softened and the griddle lines are visible.
  7. To serve, mix the pine nuts and parsley into the red pepper mixture. Top each slice of brinjal with the topping.

GEM LETTUCE CUPS

THESE INDIVIDUAL LETTUCE LEAVES MAKE THE MOST DELIGHTFUL LITTLE SERVING ‘CUPS’. CHOPPING UP ALL THE INGREDIENTS INTO SIMILAR SIZES AND SIMILAR QUANTITIES CREATES A BALANCE OF FLAVOURS AND COLOURS. THE LENTILS OFFER SUBSTANCE WHILE THE DRESSING ADDS SPICE. PERFECT LITTLE GEMS ON A PLATE.

DRESSING

  1. First make the dressing by mixing all the ingredients together.
  2. Combine all the other ingredients, except the lettuce leaves. Pour the dressing over, making sure everything is well coated.
  3. Spoon the lentil mixture into the gem lettuce cups.
  4. Arrange carefully on a serving platter.

GREEN BEANS & EGGS

SOME ANCIENT CULTS BELIEVED THAT HUMAN SOULS TRAVELLED THROUGH THE STEMS OF BEANS TO THEIR NEXT LIVES, THUS IT WAS FORBIDDEN TO EAT BEANS OR EVEN WALK AMONG THE PLANTS. NOWADAYS, IT’S IMPORTANT TO INCLUDE THEM IN YOUR DIET AS THEY’RE RICH IN NUTRIENTS FOR BOTH YOUR BODY AND THE SOIL, AS THEIR ROOTS ADD NITROGEN INTO THE SOIL RATHER THAN DEPLETING IT.

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DRESSING

  1. Cook the green beans in salted boiling water until al dente. When ready, transfer to a serving bowl.
  2. Mix the dressing ingredients together, then pour over the beans.
  3. Sprinkle over the spring onion, chopped egg and croutons.
  4. Serve either warm or at room temperature.

STUFFED GEM SQUASH

THIS MAKES A GOOD ALTERNATIVE TO THE LARGE STUFFED MARROWS YOU SEE IN MANY MEDITERRANEAN RESTAURANTS AND HOMES. WHEN CHOOSING A SQUASH, IT SHOULD MAKE A HOLLOW SOUND WHEN TAPPED AND THE SKIN SHOULD BE SHINY AND DARK GREEN. THE FLESH IS NORMALLY SWEETER THAN OTHER SQUASH VARIETIES.

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  1. Cook the squash in boiling water until tender.
  2. Cook the peas separately until softened.
  3. In a pan, heat the spinach in the olive oil, until just wilted.
  4. Remove from the heat and stir through the peas and feta, then season with salt and pepper.
  5. Spoon this mixture into the squash centres and sprinkle the breadcrumbs on top.

POTATO STACKS

WHO CAN RESIST POTATOES AND CHEESE? NO MATTER HOW MANY OF THESE YOU MAKE, THERE’LL NEVER BE ANY LEFT OVER. PARMESAN IS A RELATIVELY LOW FAT CHEESE, SO IT’S IDEAL TO COMBINE WITH POTATOES TO KEEP THE CALORIES AS LOW AS POSSIBLE. WITH THE ADDITION OF THYME, MEDITERRANEAN FLAVOURS WILL EXPLODE IN YOUR MOUTH.

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  1. Preheat the oven to 180°C.
  2. Combine the olive oil and thyme.
  3. Coat each slice of potato with the olive oil mixture.
  4. Stack the potato slices one on top of each other, 4–5 slices per stack.
  5. Sprinkle salt over the top of each stack.
  6. Arrange the stacks on a baking tray and bake for 30—40 minutes or until the edges turn crispy.
  7. Once cooked, sprinkle a little Parmesan on top of each stack and place under the grill to melt the cheese.
  8. Serve immediately.

CACIK

THIS REFRESHING DISH IS COMMONLY SERVED WITH TURKISH MEALS AS YOGHURT IS CENTRAL TO THEIR DIET. A COLD, CRUNCHY SALAD, IT’S EASY TO WHIP UP AND IS BEST SERVED WITH GRILLED MEATS OR CHICKEN. THE GREEK VERSION OF THIS RECIPE IS CALLED ‘TZATZIKI’.

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  1. Mix the ingredients together.
  2. Serve chilled.

GREEN BEANS WITH MUSHROOMS

MUSHROOMS ARE IDEAL FOR ABSORBING DELICIOUS SAUCES AND THIS SIDE DISH, EATEN WITH CHICKEN VÉRONIQUE, IS THE PERFECT PARTNER. ANCIENT EGYPTIANS BELIEVED THAT MUSHROOMS GREW BY MAGIC BECAUSE THEY WOULD APPEAR OVERNIGHT. NOT ONLY ARE THEY MAGICAL, BUT THEY’RE HEALTHY TOO, AS A GOOD SOURCE OF VITAMIN D.

  1. Sauté the green beans and mushrooms in the oil until just cooked.
  2. Season with salt and pepper.

LEEK & BABY MARROW PILAF

MANY TURKISH RECIPES END WITH THE INSTRUCTION ‘AND SERVE WITH RICE’. HOWEVER, THE RICE ISN’T SERVED ON THE SAME PLATE BUT IS USUALLY A DISH IN ITSELF AND SERVED SEPARATELY. THERE ARE AS MANY VARIATIONS OF PILAF AS THERE ARE GRAINS OF RICE, BUT GENERALLY IT MEANS THAT THE RICE HAS BEEN COOKED IN STOCK.

  1. Sauté the leeks and baby marrows in a little heated olive oil until softened.
  2. Add the stock cube to the water and boil the rice in the stock until cooked. Drain the rice if necessary.
  3. Combine the leeks and baby marrows with the rice, then season with salt and pepper. Squeeze the lemon juice over the rice and stir through.
  4. Garnish with the parsley.

BRIAM (MIXED VEGETABLES)

THIS IS A GREEK FAVOURITE, REDOLENT OF THE AROMAS OF FRESH HERBS AND VEGETABLES. IT SHOWS THE SIMPLICITY OF THEIR CUISINE, TAKING THE SIMPLEST OF INGREDIENTS AND TRANSFORMING THEM INTO A PURE DELIGHT, WITH VERY LITTLE EFFORT. THE DISH FORMS PART OF GREEK CUISINE KNOWN AS LADERA, WHICH MEANS DISHES PREPARED WITH OLIVE OIL. USE THE HIGHEST QUALITY OLIVE OIL YOU CAN AFFORD.

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  1. Preheat the oven to 180°C.
  2. Arrange the brinjal, peppers, baby marrows and onion on a baking tray and pour over enough olive oil to coat the vegetables.
  3. Add the dill, parsley, garlic, salt and pepper and mix well.
  4. Add the tomatoes and stir through.
  5. Cover the dish with foil and bake for about 90 minutes.
  6. Garnish with the extra parsley.

GREEN PEPPER CUPS WITH COOKED CAPRESE SALAD

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  1. Preheat the oven to 180°C.
  2. Rub the outside of the green peppers with the olive oil.
  3. Place the peppers, cut-side side down, on a baking tray and bake for about 15 minutes or until softened.
  4. Spoon the tomatoes, bocconcini, feta, mint and basil or spinach leaves into the green pepper halves. Season with salt and pepper, then sprinkle over the origanum and sugar and bake in the oven for about 7 minutes or until the cheese starts to melt and the tomatoes soften.

GREEK-STYLE LEMON POTATOES

CRISP MEETS CREAMY IN ONE TASTY MOUTHFUL. THE COMBINATION OF THE SALT, ROSEMARY AND TANGY LEMON IS SIMPLY SUBLIME. BUT DON’T PEEL THE POTATOES AS MANY NUTRIENTS ARE PACKED INTO THAT CRISPY OUTER LAYER. POTATOES HAVE MORE POTASSIUM THAN BANANAS, PROVIDING MORE THAN HALF YOUR NECESSARY DAILY VITAMIN C REQUIREMENT FROM ONE POTATO.

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  1. Boil the potatoes in their jackets until just cooked.
  2. Drain and leave them until just cool enough to handle.
  3. Cut the potatoes into wedges and rub olive oil all over them.
  4. Arrange on a baking tray, season liberally with salt and pepper, squeeze the juice of one lemon over the wedges and scatter the rosemary sprigs over them.
  5. Place under the grill until they start to brown.
  6. Remove, turn and place under the grill again.
  7. Once done, squeeze the juice of the second lemon over the potato wedges and serve immediately.

GREEN PEPPERS WITH CAPERS

THE SPINACH PROVIDES THE FIBRE, GREEN PEPPERS THE MANGANESE AND CAPERS THE VITAMIN K, BUT IT’S REALLY ALL ABOUT THE FLAVOURS. A FEW CAPERS CAN CREATE A BIG, BOLD TASTE WHILE ONLY CONTAINING TWO CALORIES PER TABLESPOON.

  1. Heat the olive oil in a pan and fry the peppers. Stir frequently until they are charred.
  2. Add the garlic, capers and vinegar and stir through. Keep simmering to allow the vinegar to evaporate.
  3. Stir in the baby spinach leaves.
  4. Remove when the spinach leaves start to wilt.
  5. Serve immediately.

GRILLED ASPARAGUS

SIMPLICITY IS PERFECTION, SO MUCH SO THAT QUEEN NEFERTITI OF EGYPT DECLARED ASPARAGUS TO BE THE FOOD OF THE GODS. CHOOSE THE FRESHEST ASPARAGUS YOU CAN FIND AND ALL THAT IS NEEDED IS A TOUCH OF SEASONING. THE TRUE FLAVOURS OF ASPARAGUS WILL SHINE THROUGH.

  1. In a pot of boiling water, blanche the asparagus for 2 minutes.
  2. Remove and refresh in cold water.
  3. Heat a griddle pan to hot.
  4. Sauté the asparagus in the olive oil until they begin to char.
  5. Season to taste.
  6. Squeeze the lemon juice over the asparagus as soon as you are ready to serve.

ROASTED TOMATOES, CHICKPEAS & SPRING ONION

THIS TASTY SIDE DISH HAS THE SPICY FLAVOURS OF PAPRIKA BALANCING WITH THE SALTINESS OF THE FETA AND THE EARTHINESS OF THE CHICKPEAS, ALL DRAWN TOGETHER IN THE DEEP RED COLOUR OF ROASTED TOMATO. A FEAST FOR THE EYES AS WELL AS THE TASTE BUDS.

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  1. In a hot pan, dry-fry the chickpeas until they start to harden. Remove and set aside.
  2. Add a few drops of olive oil to the pan, then add the tomatoes.
  3. Cook the tomatoes until they start to blister. Remove and set aside.
  4. Add the spring onions to the pan and cook until softened.
  5. In a serving dish, combine the tomatoes, chickpeas and spring onions.
  6. Drizzle over some olive oil.
  7. Finally, crumble the feta cheese over the top and season with salt and pepper to taste.