1 tbsp vegetable oil
175g cremini mushroom, diced
1 garlic clove, crushed
12 sun-dried tomato pieces in oil, drained well
50g dried white breadcrumb
25g walnuts, roughly chopped
small bunch parsley, leaves finely chopped
1 tsp dried chili flakes
4 tsp fresh pesto
2 small red or yellow peppers
Heat oven to 400°F. Heat the oil in a large frying pan and stir-fry the mushrooms over a high heat for 5 mins. Season with a good grind of black pepper and remove from the heat. Stir in the garlic, tomato pieces, breadcrumbs, walnuts, chopped parsley, chili flakes and pesto until thoroughly combined.
Cut the peppers in half from top to bottom. Carefully remove the seeds and membrane. Place in a small foil lined roasting tin and fill with the mushroom stuffing. Cover the surface of the stuffing with a small piece of foil. Bake for 35-40 mins until tender.
Double Pea and Feta Salad
1 lb. sugar snap peas
1 bag frozen green peas
1/4 c. thinly sliced red onion
1/4 c. mint leaves
2 1/2 tbsp. extra-virgin olive oil
kosher salt
Freshly ground pepper
3/4 c. mild feta cheese
1/4 c. toasted pine nuts or toasted slivered almonds (optional)
Bring a large saucepan of lightly salted water to a boil; add sugar snap peas and green peas. When water returns to a boil, cook 1½ to 2 minutes, until sugar snaps are crisp-tender. Drain in a colander; refresh under cold running water. Drain peas well (blot with a paper towel).
Place peas in a large serving bowl with remaining ingredients except feta and pine nuts; toss until coated. Gently stir in feta and pine nuts, if using.
Comments
Post a Comment