Liven up your lunches with a touch of colour and a burst of flavour
Garlic and lemon grilled courgettes on toasted sourdough
By Kumud Gandhi Serves 2 | Prep 10 mins | Cook 15 mins
2 courgettes (zucchini)
4 tbsp olive oil
3 tsp finely minced garlic
juice and finely grated zest of 1 lemon
¾ tsp sea salt
½ tsp black pepper
TO SERVE
sliced sourdough
extra-virgin olive oil
pumpkin seeds
onion seeds
1First, roast the pumpkin seeds for the topping. Preheat the oven to 200°C/Gas Mark 6. Place a handful of pumpkin seeds in a bowl and drizzle over a little olive oil, just to lightly coat them. Season with salt and pepper, spread out on a baking tray and then roast in the oven for 7-8 minutes or until lightly browned and slightly crispy. Set aside on a plate to cool.
2Meanwhile, thinly slice the courgettes lengthways using a vegetable peeler or mandoline. Put the olive oil, minced garlic, lemon zest and juice, salt, and pepper in a bowl (reserve the squeezed lemon for later). Mix well before adding the courgette ribbons, ensuring they are fully coated in the marinade. Set aside to marinate for a few minutes.
3Heat a griddle or large frying pan until hot. Remove the courgettes from the marinade and cook for 1-2 minutes on each side until browned all over. You may need to do this in batches as each side should be fully touching the pan. Add the lemon halves at the same time, placed cut-side down in the pan. This will release more juice and give a lovely, caramelised flavour.
4Meanwhile, toast the sourdough and drizzle with olive oil. Top each slice with the griddled courgette ribbons and a generous helping of roasted pumpkin seeds, finishing with a sprinkling of onion seeds. You could also add a little vegan cream cheese.
NUTRITIONAL INFO
Calories (per serving) 552 | Total fat 36.5g Saturates 5.7g | Salt 1.54g | Sugar 8.1g Carbohydrates 49.2g | Protein 14g
Roasted tomato crostini with confit garlic
By Kumud Gandhi Serves 4 | Prep 10 mins | Cook 25 mins
400g (2⅔ cups) cherry tomatoes,
halved lengthways
1 tbsp garlic oil (ideally taken from the
garlic confit jar)
a few sprigs of thyme, leaves only
1 fat garlic clove, finely minced
salt and pepper
1 large garlic clove, halved
8 slices of sourdough
8 confit garlic cloves
sea salt
1Preheat the oven to 160°C/Gas Mark 3. Put the cherry tomatoes in a bowl with the garlic oil (or just use regular olive oil). Add the thyme leaves, minced garlic, salt and pepper to taste, then mix well and transfer to a roasting tin. Roast in the oven for 20-25 minutes.
2
