Easy eats...
Vegetarian cooking doesn’t have to be difficult – whip up one of these simple but delicious recipes from Rukmini Iyer that are bound to impress.
•The Green Cookbook by Rukmini Iyer, £25, WHSmith
Treat of the week
All-in-OneOrzo with Baked Feta, Tomatoes &Olives
Serves: 2 generously Prep: 10 minutes Cook: 25 minutes
YOU WILL NEED:
200g orzo
450ml boiling vegetable stock
300g baby plum or cherry tomatoes, halved
50g olives, pitted and halved
200g feta cheese
2 tbsp olive oil Couple of handfuls fresh basil leaves
Freshly ground black pepper
TO SERVE:
Extra virgin olive oil
Chilli flakes (optional)
1Preheat the oven to 180°C fan. Put the orzo into a medium roasting tin, pour over the boiling stock and stir thoroughly. Then, top with the tomatoes and olives.
2Place the block of feta cheese in the middle of the dish, then drizzle over the olive oil, a scatter of fresh basil leaves (reserve some for later) and a good grind of freshly ground black pepper. Transfer to the oven to bake for 25 minutes.
3Carefully remove the baked feta with a fish slice and give the orzo a good mix with a wooden spoon before serving. Then place the feta as pictured above. Scatter over the reserved basil leaves and top with a drizzle of extra virgin olive oil and a scatter of chilli flakes. Once cooked, let the dish stand for a few minutes before serving hot.
Pea,Tarragon& CreamCheeseTart
YOU WILL NEED:
250g frozen peas, defrosted
2 sprigs tarragon, leaves finely chopped
4 free-range eggs
100g full-fat crème fraîche
1 lemon, zest and juice
½ teaspoon sea salt flakes, plus extra to serve
150g Boursin garlic and herb cheese, or similar
1 x 320g sheet all butter ready-rolled puff pastry
1Preheat the oven to 180°C fan. Boil the peas in a saucepan of water for two minutes, then drain and rinse well under cold water.
2Meanwhile, whisk the tarragon, eggs, crème fraîche and lemon zest together with the sea salt, then stir through the peas.
3Unroll the puff pastry into a 20cm by 30cm roasting tin, just small enough that the pastry comes up the sides to form a lip. Pour in the pea and crème fraîche mixture, dot the Boursin cheese over evenly, then bake for 25 minutes until the pastry is crisp and golden brown.
4Scatter over a pinch of sea salt flakes and finish with a squeeze of lemon juice before serving hot or at room temperature, if you like.
PREP AHEAD:
If you have bought a packet of tarragon just for this dish, strip the leaves into a small freezer bag and freeze for future use.
