Conscious Culinary Creations!

Conscious Culinary Creations!

Conscious Culinary Creations! 662 509 The Conscious Professional

This month our good friend and prolific food blogger, Laurent Guinci delivers some delicious and fresh ideas to entice you back to the chopping board…

We sometimes need a little inspiration to make a ‘conscious’ meal a ‘luscious’ meal.  To help you out, this month I have introduced an exciting new range of recipes “LUSCIOUS meeets CONSCIOUS” for those conscious of their figures, (like me)!

Just head to lolocookbook.com or start with the Provencale Salad below.  Have fun!

Laurent Guinci

‘LUSCIOUS meets CONSCIOUS’ PROVENÇALE SALAD

A versatile version of a French classic: La Ratatouille… Totally vegan.

I made this salad to come up with a twist on my RATATOUILLE recipe for the summer:

SERVES 4/6:
1 MEDIUM AUBERGINE (EGGPLANT for my overseas friends!)
1 SMALL RED PEPPER
1 SMALL YELLOW PEPPER
1 COURGETTE (ZUCCHINI for my US friends again!!!)
40GR PINE NUTS, TOASTED IN A PAN
A GENEROUS HANDFULL OF FRESHLY CHOPPED PARSLEY
SALT
FRESH GROUND PEPPER
1 LEMON
VIRGIN OLIVE OIL

Now… it is a labour of love, really easy but you have to do exactly as told…
Take 3 bowls.
Dice FINELY the vegetables but keep aubergine, courgette and peppers separate in each bowl.
Dice them finely as there’s barely any cooking and you don’t want raw vegetable for this salad. Put your largest frying pan on a medium/high heat. You need a big surface.

Add 1/2 TBSP of virgin olive oil to the courgette, 1/2 TBSP of virgin olive oil to the peppers, 2 TBSP of virgin olive oil to the aubergine and a good pinch of salt.

Toss the oil and the vegetable with your hand in each bowl, so they get coated.

When the pan is hot, add the aubergine and toss until slightly coloured. Transfer into a large serving bowl when slightly roasted.
Do the same with the courgettes and the peppers (separately).

Season with salt, freshly ground pepper, add the juice of a lemon, the toasted pine nuts, the freshly chopped parsley and finish with 2 generous TBSP of virgin olive oil.
Mix, adjust the seasoning if needed and set aside until you serve it.

Enjoy this salad as a starter with toasted ciabatta bread or a side dish with fish, meat, chicken, eggs, rice, pasta… I did say it’s versatile!

*Tips*

– Slightly roast the vegetable but don’t overcook them… you still want that crunch.
– I personally like it still ever so slightly warm but it’s also delicious cold.
– Try in a sandwich with Mozzarella , it’s amazing.