Easy Mediterranean by Quinn, Sue -- Read -- Imperial Library of Trantor

Index

Cover Title Contents The Mediterranean diet Starting the day

Fruit and cucumber salad with mint and rosewater syrup Whipped ricotta pots with roast balsamic strawberries and pistachios Peachy spelt pancakes with goat’s curd and almonds Olive oil bread Pillowy pitta bread Freekeh porridge with almonds and dates Figs, creamed feta and lavender honey on toast Greek-style yoghurt and labna Stewed cherries with basil and labna Citrus and cinnamon compote

Yoghurt & cheese

Plates to share

Witlof cups with almond tabouleh Chunky fennel and radish tzatziki Pine nut hummus with figs and walnuts Beetroot, goat’s yoghurt and watercress puree Fig, almond and olive tapenade

Olive oil

Lemon thyme and tomato jam Flatbreads with zucchini blossoms and ricotta Semolina and olive oil crackers with whipped goat’s cheese Barley, haloumi and sorrel frittata Koftas with sour cherries and tahini dressing Cured tuna with almonds and cucumber salsa Eggplant and pistachio bites with spicy tomato sauce Spelt arancini with mozzarella, porcini and thyme Tomato, feta and pistachio fritters Cheese, pea and spearmint rolls

Salads & soups

Not-so-classic Greek salad Matchstick salad with nigella seeds Wheat grain tabouleh with chervil and mint Mixed tomato and barley rusk salad with feta and caperberries Goodness bowl with mint vinaigrette Olive, herb and citrus salad with ricotta toasts Peach, shaved asparagus and lardo salad Shaved zucchini with lemon herb dressing and walnuts

Nuts

Cooling tomato, almond and mint soup Warming wheat grain and pomegranate seed soup Garlic and yoghurt soup Parsley soup with walnut and lemon sprinkle Yellow split pea soup with red onions and capers Watercress and yoghurt soup with broad beans Cannellini bean and tahini soup with spiced chickpea croutons

Meat, poultry & fish

Seafood

Pasta, beans, rice & grains

Penne with zucchini, burrata and basil dressing Spaghetti with red witlof, bacon and garlic crumbs Farfalle with creamy walnut pesto Penne with broccolini, goat’s curd and smashed pistachios Rigatoni with rich eggplant sauce Freekeh with feta, roast tomatoes and herbs

Grains & pulses

Vegetables

Artichokes with broad beans, preserved lemon and almonds Roast beetroot with beetroot greens and balsamic Charred vegetables with preserved lemon dressing Confit shallots with herbs and garlic Vibrant vegetable stew with capers

Leafy greens

Sweet things

Raspberry focaccia Sticky plum and lavender compote Fig and lemon polenta squares Baked feta parcels with warm date syrup and walnuts Orange, thyme and semolina cake Peach and rosemary galette with an almond crust

Fruit

Chamomile and honey olive oil cake Fig, hazelnut and carob crumble cake Pomegranate, orange and marmalade filo pudding cake Almond-milk puddings with honey-roasted figs Roast spiced quinces with rose-scented yoghurt Espresso rice pudding with honey brittle almonds Pomegranate and strawberry sorbet Goat’s milk frozen yoghurt with roasted apricots and rosewater Fried dough bites with honey and lemon syrup

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