| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Grains | Greek | Celebrity, Ready, Steady, Cook | 2 | servings |
INGREDIENTS
| 1 | Beef tomato | |
| 25 | g | Breadcrumbs |
| 100 | g | Welsh goat's cheese; crumbled |
| 1 | tb | Chopped fresh parsley |
| 1 1/2 | tb | White wine |
| 8 | tb | Olive oil |
| 250 | g | Spinach leaves; well rinsed and |
| ; drained | ||
| 250 | g | Couscous |
| 1 | pn | Ground turmeric; ground cumin and |
| ; coriander seeds | ||
| 1 | ds | Tabasco |
| 1/2 | Lemon; juice of | |
| 1 | tb | Chopped fresh basil |
| 100 | g | Pine kernels |
| 2 | sl | Bread |
| 1 | dr | Soy sauce |
| 1/4 | Red onion; sliced | |
| 1/2 | Orange; juice of | |
| 1 | tb | Honey |
| 100 | g | Greek yoghurt |
| Salt and pepper | ||
| 1 | Sprig fresh mint and small bunch | |
| Fresh chives; to garnish |
INSTRUCTIONS
Preheat oven to 240c/475f/Gas 9. 1 Halve the tomato and scoop out the seeds. Mix together the breadcrumbs, goat's cheese, chopped parsley and 1 tbsp white wine, season and use to fill one of the tomato halves. 2 Place in a gratin dish and cook in the oven for 5-6 minutes, or until the tomato is tender and the filling has started to melt and brown. 3 Heat 1 tbsp olive oil in a saute pan, add 3/4 spinach, cover with a lid and cook quickly until wilted. Pile the spinach onto a plate and sit the baked tomato on top. 4 Place the couscous in a bowl and make up according to the instructions. 5 Mix together 4 tbsp olive oil, ground turmeric and cumin, coriander seeds, dash of Tabasco, lemon juice, chopped basil and season. Stir into the cooked couscous and spoon onto a plate. 6 Chop the remaining tomato and scatter over the top. Heat a frying pan, add the pine kernels and 'dry roast' until golden brown. Using a cutter, cut out large heart shapes from the bread. Heat 1 tbsp olive oil in a frying pan, add the bread and cook on both sides until golden brown. 7 Mix together 2 tbsp olive oil and a drop of soy sauce. Season with a pinch of salt. Pile the remaining raw spinach on a plate and add the sliced onion. 8 Drizzle over the olive oil and soy sauce mixture. Top with the bread hearts and a spray of chives. Scatter pinenuts around the edge of the plate. 9 Mix together 1/2 tbsp white wine, orange juice, honey and Greek yoghurt. Spoon into a bowl and garnish with a sprig of mint. Converted by MC_Buster. NOTES : Chef - Patrick Anthony with Rebecca Lacey Recipe by: Celebrity Ready Steady Cook Converted by MM_Buster v2.0l.
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