Pisto (Braised Vegetables)

This recipe is an absolute date-killer, because of the large amounts of garlic. But if you are not on the prowl, it is an absolutely delicious way of preparing your vegetables! Also, it can be eaten immediately after cooking, or alternatively let it cool down a bit, add some more olive oil and use it as a spread.

1 aubergine
1 zucchini
1 large onion
10 cloves of garlic (I mean it!)
1 red pepper
1 green pepper
3 tomatoes
olive oil, salt, pepper

Cut all the vegetables into small but chunky pieces. In a pan, heat some olive oil and add all the vegetables and the garlic (crushed). Fry on medium heat for about an hour, it should look somewhat very mushy. Season with salt and pepper and add a little extra virgin olive oil for extra taste. Enjoy :) !

Chickpea and Roasted Vegetable Salad

The salad is an interesting mixture of cold chickpeas and warm roasted vegetables. It is easy to make and very flavoursome!


1 aubergine
1 courgette
2 onions (preferably red, but white will do)
1 red pepper
1 tin of chickpeas
salt,olive oil, pepper
Lemon-Garlic Dressing

Cut the aubergine, courgette, onions and red pepper into chunky pieces. In a shallow dish, bake the vegetables in the oven (at 200C) for about 30 to 40 minutes, stirring occasionally. Ideally the vegetables should be turning slightly brown at the edges.
When they have finished cooking, let them cool for a few minutes, and mix with the cold chickpeas and the dressing.

Serve the salad either on its own with rustic bread as a light meal or with hot Tofu Fritters, if you want a bit of a protein boost.