Rose Elliot’s Vegetarian Meals In Minutes - Rose Elliot

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pitta breads

      images Wash the salad ingredients then tear the lettuce, dice the cucumber, slice the tomatoes, chop the spring onions and put them into a bowl. Add the olives, oil, vinegar and a grinding of pepper.

      images Cut the feta into cubes and mix it with the other ingredients, then add the fresh mint or oregano and a little salt if necessary.

      images Warm the pitta breads through under the grill, then cut them lengthwise in half, gently open up each half and fill with the feta mixture.

      SERVES 2

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      COUSCOUS, TOMATO AND MINT

       You could use bulgur wheat instead of couscous for a change: prepare it in the same way.

      125g / 4oz couscous

      50g / 2oz raisins (optional)

      2 spring onions

      4 tomatoes

      2 pitta breads

      juice of 1 lemon

      4 tbls chopped fresh mint

      salt and freshly ground black pepper

      images Put the couscous and the raisins, if you are using them, into a bowl and cover with boiling water. Leave on one side for 10 minutes.

      images Meanwhile, trim and chop the spring onions, chop the tomatoes and warm the pitta breads under the grill.

      images Drain the couscous and mix with the spring onions, tomatoes, lemon juice, mint and salt and pepper to taste.

      images Split the pitta breads lengthwise in half, gently open each half and fill with the couscous mixture.

      SERVES 2

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      2 tbls olive oil

      1 small onion, peeled and chopped

      1 small green pepper, chopped

      1 × 200g / 7oz can tomatoes

      1 × 200g / 7oz can sweetcorn, drained

      1 × 225g / 8oz can red kidney beans, drained

      salt and freshly ground black pepper

      2 pitta breads

      images Heat the oil in a pan, put in the onion and pepper, cover and cook gently for 10 minutes, or until they are getting tender.

      images Mash in the tomatoes with their juice, cover and cook for a further 10 minutes, then add the sweetcorn and kidney beans. Cook gently for a few more minutes until hot. Season with salt and pepper.

      images Warm the pitta breads under the grill, then cut them lengthwise in half, gently open up each half, fill with the red bean mixture and serve at once.

      SERVES 2

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      CHEESE AND CARROT VINAIGRETTE

      2 carrots (about 225g / 8oz)

      125g / 4oz Cheddar cheese

      4 spring onions

      2 tbls olive oil

      2 tsp wine vinegar

      salt and freshly ground black pepper

      2 pitta breads

      images Scrape or peel the carrots then coarsely grate the carrots and cheese into a bowl. Trim and slice the spring onions and add them to the bowl, together with the oil, vinegar and a seasoning of salt and pepper. Mix well.

      images Warm the pitta breads under the grill, then cut them lengthwise in halt, gently open up each half, fill with the carrot mixture and serve at once.

      SERVES 2

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      (top) Poppadums with Avocado and Curried Mayonnaise and (bottom) Pitta Pockets with (left) Cheese and Carrot Vinaigrette and (right) Red Bean and Sweetcorn

      TORTILLA SALAD ROLLS

       The tortillas that you can now buy make a goof fast-food snack, warmed through, filled with through, filled with tasty ingredients and then rolled up. They can be eaten immediately or topped with grated cheese and put under a hot grill to melt the cheese. The remaining tortillas will keep well in a polythene bag in the freezer.

      2 tortillas

      6–8 iceberg lettuce leaves

      2 tomatoes

      small piece of cucumber

      2 spring onions

      4 tbls mayonnaise, soured cream, yogurt or a mixture

      hot chilli sauce such as Tabasco

      salt and freshly ground black pepper

      images Put the tortillas into a Irving pan over a moderate heat, one at a time, to warm through, or heat them under the grill.

      images Shred the lettuce leaves and chop the tomatoes, cucumber and spring onions. Mix with the mayonnaise, soured cream or yogurt then add a dash of hot chilli sauce and some salt and pepper to taste.

      images Spread the salad mixture on to the warm tortillas, roll them up firmly and serve at once.

      SERVES 2

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      POPPADUMS WITH AVOCADO AND CURRIED MAYONNAISE

      2 tsp curry powder

      2

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