Introduction
This delicious recipe combines vibrant ingredients to create a refreshing dish perfect for any occasion. The Jamie Oliver Mega Med Grains serve as a hearty base, while the fresh vegetables and homemade houmous elevate the flavors. With the addition of tangy feta and Kalamata olives, this meal brings Mediterranean flair to your table. Enjoy the balance of textures and tastes, making it a wholesome choice for a light lunch or dinner.
Ingredients
1 pouch of Jamie Oliver Mega Med Grains
½ a red onion
Red wine vinegar
160g ripe mixed-color cherry tomatoes
1 Persian or baby cucumber
Olive oil
1 bunch of fresh dill (20g)
6 Kalamata olives (stone in)
20g feta cheese
For the Houmous:
1 clove of garlic
1 x 570g jar queen chickpeas
50g tahini
1 lemon
Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
Yield
Serves 2
Detailed Directions and Instructions
Step 1: Prepare the Grains
Heat the grains according to the packet instructions, then set aside to cool.
Step 2: Pickle the Onions
Very finely slice the red onion and transfer it to a small bowl. Add 2 tablespoons of red wine vinegar along with a pinch of sea salt and black pepper. Scrunch the mixture together using your hands and set aside for at least 10 minutes or store in the fridge for up to 3 days for enhanced flavor.
Step 3: Prepare the Tomato Salad
Halve or quarter the cherry tomatoes, and finely slice the Persian cucumber. Season the tomatoes and cucumber with salt and pepper, then drizzle over a little olive oil and 1 tablespoon of red wine vinegar. Finally, add a few sprigs of fresh dill to the salad.
Step 4: Make the Houmous
Peel the garlic and place it in a blender. Add most of the chickpeas (reserving a few for garnish), 4 tablespoons of the chickpea liquid, the remaining dill (including stalks), tahini, and 1 tablespoon of olive oil. Grate in most of the lemon zest (reserving some for garnish) and squeeze in the lemon juice. Add a good pinch of black pepper and blitz the mixture until smooth. Adjust the seasoning to your taste.
Step 5: Portion the Houmous
Divide half of the houmous between 2 shallow bowls, reserving the remaining houmous for another day. Store the leftover houmous in an airtight container in the fridge for up to 3 days.
Step 6: Assemble the Bowls
Using the back of a spoon, spread the houmous across the bottom of the bowls. Evenly distribute the cooked grains, pickled onions, tomato salad, and reserved chickpeas on top. Squash, destone, and tear over the Kalamata olives. Crumble the feta cheese over the bowls and grate the reserved lemon zest on top to finish.
Notes
Ingredient Substitution
If you cannot find mixed-color cherry tomatoes, you can use any ripe cherry tomatoes available.
Storage Instructions
The prepared houmous can be stored in an airtight container in the fridge for up to 3 days. The tomato salad and pickled onions can also be stored for freshness for 2-3 days.
Serving Suggestions
This dish pairs well with pita bread or crackers, which can be served alongside for dipping into the houmous.
Freshness Tip
Use fresh herbs whenever possible for the best flavor, especially the dill and any garnishes.
Cook techniques
Cooking Grains
Heat the grains according to the packet instructions to ensure they are cooked perfectly before serving.
Pickling Onions
Finely slice the red onion and mix with red wine vinegar and a pinch of salt and pepper. Allow to sit for at least 10 minutes to develop flavors, can be stored in the refrigerator for up to 3 days.
Preparing Tomato Salad
Halve or quarter the ripe mixed-color cherry tomatoes and finely slice the Persian cucumber. Season with salt and pepper, drizzle with olive oil and vinegar, and add fresh dill for a refreshing side.
Making Houmous
Blend garlic, chickpeas (reserve some for garnish), tahini, lemon juice and zest, and olive oil until smooth. Adjust seasoning as needed for the desired flavor.
Plating Dish
Spread houmous in shallow bowls, then layer with grains, pickled onions, tomato salad, and reserved chickpeas. Finish with torn Kalamata olives, crumbled feta, and grated lemon zest for presentation.
FAQ
Can I use other types of grains?
Yes, you can substitute the Mega Med Grains with quinoa, couscous, or any grain of your choice as long as they are cooked properly.
How long can I store pickled onions?
Pickled onions can be stored in the refrigerator for up to 3 days.
What can I use instead of tahini?
If you don’t have tahini, you can use sunflower seed butter or almond butter for a different flavor, although it will change the taste slightly.
Can I make houmous in advance?
Yes, houmous can be made ahead of time and stored in an airtight container in the fridge for up to 3 days.
What can I substitute for feta cheese?
If you’re looking for a non-dairy option, crumbled tofu or nutritional yeast can be used as a feta substitute, providing a different texture and flavor.
Conclusion
This vibrant dish is a perfect combination of grains, fresh vegetables, and creamy houmous, making it a nutritious and satisfying meal. The pickled red onions add a tangy kick, while the feta and olives provide a rich flavor. Easy to prepare and customizable, it is a delightful choice for lunch or dinner.
More recipes suggestions and combination
Try adding grilled chicken or roasted vegetables for extra protein and flavor.
For a Mediterranean twist, mix in some artichoke hearts and sun-dried tomatoes.
Incorporate different herbs like parsley or mint to diversify the taste profile.
For a vegetarian option, consider swapping the feta for avocado for a creamy texture.
Serve with pita bread or flatbreads to complement the houmous.
Experiment with spices like cumin or smoked paprika in the houmous for added depth.
