Luscious lunches…

It’s been a little while since I shared some of my lunches, so here’s a few to tempt your tastebuds…and maybe your eyes…

To start, here’s some roasted butternut squash wedges, drizzled with a sauce of chickpeas, kefir yoghurt, tahini & garlic; with a green sauce of avocado, parsley, coriander, kefir yoghurt, mixed roasted seeds (pumpkin, sunflower & linseeds), garlic, chilli, lemon juice & salt; and with a salsa of parsley, coriander, garlic, spring onions, chilli, roast cumin, olive oil & apple cider vinegar; with toasted pine nuts…

Or…baked aubergines loaded with my Mexican chilli sauce, topped with grated cheese, spring onions, chillies, soured cream and lovely, soft avocado…

A quick pan full of flavour made from a can of chopped tomatoes + several tablespoons of my own harissa plus a teaspoon or two of ras el hanout, an egg in the middle, a sprinkle of leftover Parmesan and a sprinkle of home roasted seeds…

Salad of roasted aubergines, chopped and mashed, skin and all, with finely chopped garlic, spring onions & chillies, olive oil & lemon juice, and roughly chopped parsley and coriander…

Plus I’ve been whizzing up various sauces and dips and pastes as usual…

I do like mixing up leftovers and concocting something completely new…this began life as homemade chermoula (fresh parsley, fresh coriander, garlic, sweet paprika, ground cumin, pul biber chilli flakes, olive oil & lemon juice), to which I added some defrosted peas and spinach; and then mixed with my leftover mutabal (aubergine, tahini, lemon juice, yoghurt, cumin & garlic), and it’s now a whole new level of GOOD!

Below is a preserved lemon and olive harissa…
Lunch anyone?

25 thoughts on “Luscious lunches…

    1. Elaine @ foodbod Post author

      I’m pretty sure I blended olives, garlic, red peppers, red chillies, the skin of a preserved lemon, olive oil, lemon juice and some of my harissa spice mix, I may have added some to ago purée too, sorry, I can’t remember it all! I did write it down but I can’t find it 😦

      Liked by 1 person

  1. Loretta

    Such fabulous creations Elaine…..all mouth-watering too. So I was searching home-made harissa paste on your blog and nothing came up. I know you had to have made it sometime. Also please tell me how you use your tahini paste in your concoctions?

    Liked by 1 person

    1. Elaine @ foodbod Post author

      Hi, thank you 🙂 if you just search harissa you should find lots of posts. And I just chuck tahini in with things and blend them into dips and sauces. You usually need some lemon juice too to balance it out – think along the lines of making homous (chickpeas, garlic, tahini, lemon juice, water), but replacing the chickpeas with endless alternatives…I hope this helps?


  2. FrugalHausfrau

    Your photos are gorgeous, Elaine and I feel like I could just reach in for a taste right from my screen! I was going to ask if you’d gotten a new camera/lens awhile back?? But anyway, any reworking of leftovers is a big plus in my book and I love how you take those complex flavors and combine. Very smart! And those wedges with the kefir yogurt? Yum!

    Are you making your own kefir? I always manage to kill mine off, I don’t know why because it’s so easy. Luckily my notorious killing of kefir and sourdough and the plant now and then hasn’t morphed over to children, pets or parents, lol!!

    Liked by 1 person

    1. Elaine @ foodbod Post author

      Thank you ☺☺ no, still my iPhone, but I’ve also got an editing app which I use to sharpen up some of my pics if necessary.
      I’m the same, I ways kill plants!!! I bought the kefir as a yogurt, we have a lot of polish food shops locally and they sell a lot of fermented foods, including kefir yoghurts. I looked at making it myself, but didn’t get much further!

      Liked by 1 person


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