Recipe of the week - Zesty Tomato Topping (Chile)
Meat Free Monday Recipe!
The Small Planet Vegetarian Cookbook introduces a global spread of delicious low-impact vegetarian dishes. There’s something particularly enticing about a meal made up of several ‘small’ dishes, as with Middle Eastern mezze or Spanish tapas. Troth Wells has taken this style of cooking and enjoying food and given it an exciting global dimension.
Some of the best non-meat dishes come from Africa, Asia, Latin America and the Middle East and we have selected a range of highlights.
You can order a copy.
Takes: 5 + 10 minutes
Chile’s feria or outdoor markets display the abundance of fruit and vegetables. Veggies can also head for the little natural food stores, the tostadurías that sell dried fruits and nuts, soy meat, and quinoa – the Andean grain with lots of protein.
This mix has a really fresh taste with plenty of bite. I particularly like it in the second option below, where the mix is warmed on bread in the oven.
4 tomatoes, chopped finely
1 onion, chopped finely
¼-½ green chili, de-seeded and sliced finely
1 tablespoon olive oil
1 tablespoon fresh parsley, chopped
½ tablespoon fresh mint, chopped
warm bread, such as baguette or focaccia
Heat oven to 400oF/200oC/Gas 6
1 Simply mix all the ingredients together in a bowl, and then spoon on to the warm bread.
2 Alternatively, you can spoon the mixture onto the warm bread and then heat them together for 5 minutes or so.