Luscious lunches…

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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…”

    2. 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 😦

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  9. 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?

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    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?

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  10. 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!!

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    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!

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