Tasty summer veggie plates

#Eat Plentiful 48

Hi team,

I went back to Paris last weekend, and as usual, I organized my diary like a minister, wanting to make the most of every minute I was there. I was in and out of the city in just over 24 hours but still managed to squeeze in three amazing meals. I had really good sushi at Takuto, delicious dinner filled with laughter at Le Maquis (my brother's place, and obviously the best bistro in Paris), and my favourite hangover cure at Café Pimpin (my sister's place, also the best coffee shop in Paris). No bias here, of course…

After my whirlwind food tour, I headed to the countryside for my best friend's step-daughter's wedding. Yes, folks, I've officially reached that age where I'm now a guest of the parents of the bride and groom…a real milestone.

I was solo all weekend, in Paris and at the wedding, without husband and son, so I did whatever I pleased, it was amazing. I drank, I actually smoked a few cigs because what’s Paris without a glass of wine and a cigarette, I read an entire book (a very good one indeed (Cleopatra and Frankenstein),I danced lots and I believe I might have gotten slightly naked at one point (my usual party trick). Anyway, I always imagine myself having late sleep-ins when I’m alone but my natural body clock got me up before 7am everyday so I returned home on Sunday night half the person I was when I left.

A few years ago, hungover = greasy/ rich food but now all I crave is something fresh that will nourish me properly, another sign I’m ageing I guess. So this week, I’ve eaten lots of veg based dishes to try get myself feeling normal again.

Green Summer Orzo Salad

For 4 people

Prep time: 15mins

I love Orzo, it’s quick to cook and absorbs the flavours well. This dish tastes as good, warm or cold and is a crowd pleaser for all the family.

Ingredients

• 250 gr asparagus, woody stems removed and then cut lengthwise

• Two good handfuls of fresh or frozen peas

• 1/2 lemon zest and its juices

• 250gr orzo

• Salt and pepper to taste

• 100gr fresh Ricotta

• 2 spoonfuls of fresh or store bought pesto

Instructions

1. Cook the orzo. Bring a large pot of salted water to a boil. Add the orzo and cook according to the package instructions (usually about 8 max) until al dente. One minute before the end throw the asparagus and peas in and flash boil.

2. Drain the orzo and asparagus, rinse under water to start the cooking process, and drain.

3. Dress the orzo. Put in a bowl with a generous splash of olive, 2 large spoons of pesto and a squeeze of half a lemon, mix.

4. To serve, add a good dollop of ricotta as well some freshly grated lemon zest. Adjust with more salt and pepper if needed. I like mine with some chilli flakes for a nice little kick.

Charred Runner Beans and Anchovy Sauce

Ingredients:

• 450g runner beans, trimmed

• 2 tablespoons olive oil

• Salt and pepper to taste

• A handful of roasted/ pan fried pumpkin seeds

Tahini sauce

• 2 tbsp tahini

• 4 tablespoons lemon juice

• 1 tbsp extra virgin olive oil

• 30g drained anchovies

• 1 tbsp water

Instructions:

1. Make the Anchovy Sauce. In a small food processor mix together all the ingredients for the anchovy sauce until smooth and creamy.

2. Prepare the Beans. Toss the beans with olive and salt in bowl and mix until evenly coated.

3. Char the beans. Heat a pan over high heat, cook the beans until they are charred and tender (approx 5 mins) I like them nice and blackened, it really gives them a different flavour.

4. To serve,

   • Arrange the charred green beans on a serving platter or individual plates.

   • Drizzle the creamy anchovy sauce over the beans.

5. To Serve, arrange the beans on a plate, cover with anchovy sauce and sprinkle with pumpkin seeds. I had some sprouts in the fridge so added those as well.

Makes a great side dish or light lunch.

Enjoy those veggies, ‘tis the season!