Easy Light Lunch Favourites To Enjoy The Mediterranean Way
As the days warm up and the evenings stretch out again, we are delighted to bring you a fresh batch of Al Fresco recipes with extra virgin olive oil as a star ingredient.
This vibrant salad from ChefsBliss is bound to transport you to The Mediterranean in an instant.
Tomato & Olive Chickpea Salad With Olive Oil
Serves
4
Ingredients
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 cup cherry tomatoes, halved
- ¼ red onion, thinly sliced
- 2 tablespoons Morocco Gold extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 garlic clove, finely grated
- ¼ teaspoon dried oregano
- Salt and black pepper, to taste
- Fresh basil or parsley, for garnish
Instructions
- In a large bowl, combine chickpeas, cherry tomatoes, olives, and red onion.
- In a small bowl, whisk together olive oil, red wine vinegar, garlic, oregano, salt, and pepper.
- Pour dressing over the salad and toss to combine.
- Let sit for 10 minutes before serving to allow flavors to meld.
- Garnish with fresh basil or parsley.
Toasted couscous and charred vegetables
Serves
4
A firm favourite for any self-respecting outdoor lunch gathering, this toasted couscous and charred vegetables side dish from Homes and Gardens is bursting with flavour and health. (Image credit: Emma Lee)
Ingredients
- 2 tbsp Morocco Gold extra virgin olive oil
- 3 red Romano or bell peppers, deseeded, sliced into thick strips
- 6 baby aubergines, sliced lengthwise into thin strips
- 3 tbsp pine nuts, toasted
- For the basil dressing:
- 3 large handfuls of basil leaves
- 120ml Morocco Gold extra virgin olive oil
- Squeeze of lemon juice
- Salt and black pepper
Instructions
- If using an oven, pre-heat it to 220°C, gas mark 8. Heat ½ tablespoon of the olive oil in a frying pan with a lid. Add the couscous and toast over a medium heat for 4-5 minutes, stirring, until golden brown and fragrant, then pour in enough water to just cover. Add a large pinch of salt, bring to the boil, partially cover with the lid and simmer for 6 minutes or so, until just tender but not mushy. Set aside to cool.
- Toss the peppers, courgettes and aubergines with the remaining 1½ tablespoons olive oil. Spread out on a baking sheet and roast for about 35 minutes, stirring halfway through, until soft and beginning to char. Alternatively, cook the oiled vegetables straight on the finely spaced bars of a barbecue or ?re pit, turning often for 10-15 minutes, until charred in places.
- To make the dressing, blitz 2 handfuls of the basil with the oil and lemon juice in a blender or small food processor with a good pinch of salt and pepper. The dressing should retain a bit of texture, so stop before it is completely smooth.
- In a large bowl, combine the vegetables, couscous, remaining basil leaves and pine nuts with a few tablespoons of the basil dressing, serving the rest alongside.
Grilled Chicken Breasts With Chimichurri Sauce
Serves
4
Nothing says summer barbeque like a classic grilled chicken dish and this delightful selection from Savory is super simple! Just add the best olive oil you can find!
Ingredients
- 1 (1 1/2 lb) pkg Nature's Promise ® Boneless Skinless Chicken Breasts
- 1 cup low-fat buttermilk
- 3/4 cup cilantro leaves
- 1/2 cup parsley leaves
- 1 small clove garlic, minced
- 1/3 cup Morocco Gold extra virgin olive oil, plus more for brushing
- 1 small jalapeno
- 1 lemon
Instructions
- Cut each chicken breast horizontally into 2 thin cutlets. Place chicken between sheets of plastic wrap and, using a meat mallet, pound chicken to ⅓-inch thickness. Add the buttermilk to a medium bowl and season with salt and pepper. Add chicken to coat in buttermilk. Cover bowl with plastic wrap and refrigerate for at least 2 hours and up to 2 days.
- Set grill to medium-high and remove chicken from marinade. (Discard marinade.) Finely chop the herbs. In a bowl, combine the garlic, oil, and herbs. Finely chop the jalapeño and stir into chimichurri. Season with salt and pepper.
- Lightly brush grates with oil. Transfer chicken to grill and season with salt and pepper. Grill chicken 4-5 min. per side, until an instant-read thermometer reaches 165°F. Halve the lemon and grill, cut-side down, 3 min., until charred and heated through.
- Transfer chicken to a plate. Squeeze juice from 1 charred lemon half into chimichurri. Squeeze remaining lemon half over chicken. Slice chicken and serve with chimichurri.
