Globe zucchini stuffed with millet and vegetables
For 4 people
2 tablespoons olive oil + more for dish and to drizzle
8 small globe zucchini
Sea salt and pepper
¼ red onion, peeled and finely chopped
1 teaspoon ground coriander
2 thyme twigs
2 garlic cloves, peeled and finely minced
½ orange pepper, finely diced
2 vine or Heirloom tomatoes, blanched, peeled, cored, seeded and finely diced
1.5 cups cooked millet
2 oz (60 g) crumbled feta cheese
2 oz (60 g) grated Parmesan or Manchego cheese
2 tablespoons mixed chopped basil, coriander and parsley
Preheat the oven to 375 F and oil a large baking dish; set aside.
Cut a small top for each zucchini. Using a melon spoon, scoop out the flesh making sure not to puncture the outer skin. Season with salt and pepper and set aside. Keep 1 packed cup of the zucchini flesh chopped finely (about 6 ounces; 170 g). Place the zucchini shells in the baking dish.
In a saute pan, heat 2 tablespoons olive oil over medium heat. When warm, add the onion, ground coriander and thyme. Cook, stirring, for 2 minutes and add the garlic. Continue to cook for 1 minute.
Add the pepper and cook for 1 to 2 more minutes.
Add the tomatoes and zucchini. Stir and season with salt and pepper. Cook on low heat, uncovered, for 7 minutes, stirring once in a while. Stop the heat and discard the thyme.
Stir in the cooked millet, feta cheese, Manchego and fresh herbs.
Stuff the zucchini with this preparation. Top each zucchini with its respective hat. Drizzle generously with olive oil and add a tad of water at the bottom of the baking dish. Bake the zucchini for 45 minutes to 1 hour, or until the outer skin of zucchini is tender. Serve with a side green salad.
Vitamin-boosted salad with black quinoa, fennel, avocado and grapefruit
(For 1 serving)
You need :
For the salad:
1/3 cup black quinoa
1 kaffir lime leaf
1 pink grapefruit, peeled, white membranes remove and sliced
½ avocado, peeled and sliced
¼ fennel bulb, cored and finely sliced with a mandoline
3 pink radishes, finely sliced with a mandoline
Crumbles of feta cheese (quantity to taste; I added about 2 to 3 tablespoons)
Chopped parsley, to serve
For the dressing:
Sea salt and pepper
Juice of 1 lime
¼ teaspoon ginger peeled and finely grated
2 tablespoons rich olive oil
1 tablespoon heavy cream
Rinse the quinoa and cook it with a kaffir lime leaf, covered, in 2/3 cup salted water. When the water is absorbed, stop eht heat and let rest for 5 minutes. Fluff with a fork and transfer to a bowl, discarding the kaffir lime leaf, to leave to cool.
In the meantime, in a large bowl, combine the slices of grapefruit, avocado, fennel, radish and toss gently.
Make the dressing by adding ingredients in this order: salt, pepper, lime juice, ginger, olive oil. Emulsify with a small whisk and finish with the heavy cream; keep aside.
Add the quinoa with the feta (to taste) and parsley to the vegetables and fruit. Toss gently with the dressing and serve