Caprese Quinoa Salad with Heirloom Tomatoes, Burrata and Greek Yogurt Pesto

FullSizeRender (1)I did a late market run the other day and got these gorgeous tomatoes and flowers.

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Since I had been craving burrata for a while, one dish came to mind: Caprese salad. With such great produce, you don’t need to do much with them. To make it a more filling meal, I added quinoa. I flavored the quinoa with some basil-Greek yogurt pesto.  It’s a quick dinner and also makes for a great lunch the next day.

This recipe serves 2.

Ingredients:

1 cup of quinoa

700gr of Heirloom tomato mix

1 burrata (250gr)

For the pesto:

1 cup of fresh basil leaves

30gr of Parmesan, grated

40gr of toasted pine nuts

Zest of ½ a lime

4 tablespoons of Geek yogurt

2 tablespoons of olive oil

Pepper

Salt

 

First cook the quinoa. Rinse it under cold water and then boil it for 12 minutes. Drain and set aside.

To make the pesto, just blend all of the ingredients together. Add the salt last, after you tasted it, since the Parmesan already makes it salty.

Slice the tomatoes.

Place the pesto in a large bowl, add the quinoa and mix it well.

To serve the salad, first place some quinoa on the plates. Then add the tomato slices and sprinkle them with some salt. Break the burrata with your fingers and spread it over the salad. Drizzle a bit of olive oil on each plate. If you want, decorate the salad with a few basil leaves. Enjoy!

Chicken Tortilla Soup

tortilla soup

I tried this soup for the first time when I lived in Texas and I loved it. I think I really like Mexican food because it resembles Peruvian food in the way that they also use a lot of chilies and lime. Lime is one of those things that we always have in our kitchen.

This is my version of the soup. Mexican chilies are hard to find here, so I just use a bird’s eye chili.  You can buy soft tortillas, cut them into strips and then fry them but I use tortilla chips instead.  This recipe serves 2 large bowls as a main course.

Ingredients:

200gr of boneless chicken breast

1 tablespoon of vegetable oil

½ of a red onion, chopped

1 Bird’s eye chili, chopped

1 red bell pepper, diced

1 Celery stick, chopped

1 small carrot, chopped

3 cloves of garlic, minced

3 Tomatoes, seeded and diced

½ teaspoon of dried oregano

Sprinkle of cumin

8 cups of chicken stock

1/2 cup of tomato puree

Kernels of one corn

Salt

2 Avocados, diced

A handful of Feta, chopped or crumbled

A handful of Coriander, freshly chopped

A handful of tortilla chips, crumbled

Lime wedges

 

In a large saucepan, add the vegetable oil over medium heat. Add the onions, chili, bell pepper, celery and carrot. Cook for a couple of minutes until the onion is translucent. Then add the garlic, tomatoes, oregano, cumin and chicken stock. Let it cook for 10 minutes, then blend it and sift it.

Once the soup is smooth, add the tomato puree, corn and chicken.  Let it simmer until the chicken is cooked. Once the chicken is boiled, remove from the saucepan and shred it. Put the shredded chicken back in the soup.  Taste the soup for salt.

Serve the soup and then garnish it with the avocado, feta, coriander, tortilla chips and lime wedges.

Cherry Tomato and Mozzarella Salad with Parsley-Anchovy Vinaigrette

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I had never been a fan of eating raw tomatoes until we started growing our own last year. We planted yellow cherry tomatoes and they were so delicious I could just snack on them without putting anything on them. This year we planted yellow ones, red ones and wild ones, which are really small. A simple salad was the best way to use our first ones of the season, so we could really taste them. The yellow ones have a nice sweetness to them and the tiny wild ones are a bit more acidic.  We cut the tomatoes out of the plant just 5 minutes before making this salad. It doesn’t get fresher than that. This recipe has only a few ingredients so it’s very important to get good tomatoes and good quality mozzarella. This recipe serves 2.

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Ingredients:

3 cups of cherry tomatoes, halved

1 ball of buffalo mozzarella

Crusty bread for serving

For the vinaigrette:

8 anchovy fillets, finely chopped

4 tablespoons of finely chopped parsley

Juice of 1 lime

5 tablespoons of extra virgin olive oil

1 tablespoon of white vinegar

Pepper

 

For the vinaigrette, just chop the anchovy fillets and the parsley (you could also use the food processor if you don’t feel like chopping). Put in a bowl and whisk in the juice of 1 lime, the olive oil and white vinegar. Add pepper and taste. I don’t like to add any salt because the anchovies are quiet salty already.

Break the mozzarella in smaller chunks, divide between two plates and sprinkle some freshly ground pepper. Arrange half of the tomatoes on each plate. Drizzle with the vinaigrette and serve with crusty bread.