I though I’ll share with you this perfect summer meal as it’s almost mid august and UK still hasn’t had summer. I guarantee sunshine and happiness comes with this dish. Okay maybe I am exaggerating things a little bit but every time I have this dish I think of hot summer days somewhere on a Greek Island. It’s such a light and flavoursome meal and it’s so easy to make! And it will most likely brighten up a gloomy UK summer day. How’s that for a great dinner?!
The recipe is super simple, Ciaran makes it all the time. And the best thing about it is that you can use any summer veg you like and roast them. They are all delicious! My personal favourites are vine tomatoes and peppers, which taste super delicious in summer. The boy hates tomatoes so he never has them so they are not a key element. We literally use what we have in the fridge so it’s a great meal to make just before the food shop. Last time we had it we used some asparagus we found at the bottom of the fridge and it went down a treat!
Here is what you need to serve 2( plus leftovers for lunch tomorrow!) :
- 120g quinoa and bulgar wheat mix ( you can find it both in Tesco and Waitrose and probably some other big supermarkets but these are the ones we get ours from)
- 1 lemon
- 2 peppers
- handful of tomatoes
- baby asparagus
- any other veg you fancy ( I read somewhere radishes are great roasted, haven’t tried it but maybe it’s worth the risk?)
- halloumi (skip if you’re vegan but it really makes this dish perfect)
- olive oil
- veg stock
Cook the quinoa and bulgar wheat mix following the instructions on the pack or do what we do:
Fill the pan with the quinoa then fill with water boiled from the kettle so the quinoa is covered by approximately 1-1.5 inches of water. Add a vegetable stock cube and bring up to a boil. Water will be absorbed and once the water has all been absorbed take away from the heat and its ready to serve. Make sure that you fluff the quinoa with a fork before serving. Once plated drizzle the quinoa with lemon juice and olive oil, I use just under 1 lemon for 2 people.
While that is bubbly away on your hob, cut the peppers in convenient sizes, we left us quite big and roast them. We use our small griddle (you can find it here) but I’m sure they taste equally as good if you grill them in the oven. Just make sure you turn them on both sides and sprinkle them with olive oil. And keep a constant eye on them!!!
The griddle technique is better for me as I don’t have to use any oil and I have full control of it. Do the same with the tomatoes ( roast them whole as they get mushy when cut). You can use either cherry tomatoes, plumb tomatoes or small vine tomatoes, as long as they aren’t too big.