GROWER produce

Recipe by Kate Flower, Kate Flower Food

This shows it’s possible to make a gorgeous egg-free vegan quiche. It also makes an eye-catching addition to the table, with the vibrant green filling contrasting with the rich, red roasted vegetables. Local producer Empire Pastry has recently released a wholemeal olive oil pastry which is perfect for the base.

PHOTOGRAPHY Buy West Eat Best

Difficulty: Average
Preparation: 15 mins
Cooking: 45 mins

Ingredients

Quiche

1 sheet wholemeal shortcrust pastry

½ punnet cherry tomatoes

2 red onions, cut into eighths

4 red capsicum, quartered & seeds removed olive oil salt

Filling

450g firm tofu

¼ cup nutritional yeast

½ tsp garlic powder

½ cup soy milk (or other milk alternative)

150g baby spinach, roughly chopped

1 cup mixed herbs, chopped (e.g.: basil, parsley & chives) 

1 tbsp salt generous grind of pepper 

1 spring onion, thinly sliced 

75g plant-based Gouda cheese, or similar, cubed balsamic vinegar, to serve

Method

1. Pre-heat oven to 200ºC.

2. Place the red onion, red capsicum and cherry tomatoes in a large baking dish. Coat well with oil and season with salt and pepper. Roast for 20–25 minutes until onion is soft and vegies are slightly charred.

3. Adjust oven temperature to 180ºC.

4. Prepare a rectangular tart tin 32cm x 10cm by greasing and lining base with baking paper.

5. Roll pastry to size of tart tin, carefully place pastry in tin and trim to size. Chill for 10 minutes or up to two days (covered).

6. Using baking weights, bake blind at 180ºC for 12 minutes. Remove weights and return to oven for another 5 minutes until base is crisp.

7. To prepare filling, place all ingredients except spring onions, cheese and balsamic in a food processor and whiz until smooth. Stir through cheese and spring onions.

Serve immediately.

Everyday Mediterranean salad

Recipe by Tom Walton, Delcado/Delroy Orchards

Difficulty: Easy
Preparation: 20 mins
Cooking: 0 mins

Ingredients

2 large Delcado avocados

400g tin of butter beans, rinsed & drained

4 baby cucumbers, cut into quarters

1 small red capsicum, sliced into thin strips

1 punnet grape tomatoes, halved

⅓ cup kalamata olives, pitted

1 large handful of dill, roughly chopped

⅓ cup shallots, finely sliced zest & juice of 1 lemon

3 tbsp extra virgin olive oil salt & pepper, to taste 

100g marinated feta 

1 large handful of basil leaves, to serve dried chili flakes, to serve

Method

1. In a large mixing bowl, combine the butter beans, cucumber, capsicum, tomatoes, olives, dill, shallots, lemon zest and juice and olive oil. Season to taste. Toss gently to combine.

2. Crumble in the feta and toss once or twice more, just to mix through. Spoon the salad onto a large plate or bowl.

3. Cut the Delcados into large wedges and add to the top of the salad. Season the wedges with a little salt and pepper, adding a drizzle of olive oil if desired.

4. Finish with dried chilli flakes and basil leaves.

Snow pea, broccolini and avocado salad

Recipe by Buy West Eat Best

Difficulty: Easy
Preparation: 10 mins
Cooking: 5 mins

Ingredients

Salad 

1 bunch broccolini

150g snow peas

1 ripe avocado 

1 Lebanese cucumber 

100g baby spinach leaves, washed 

125g tin chickpeas, drained and rinsed

Dressing

2 tbsp light soy sauce 

2 tbsp rice vinegar 

2 tsp sesame oil 

1 tsp caster sugar

Method

1. Trim the snow peas and broccolini.

2. Bring a pot of water to the boil and blanch the broccoli for 2 minutes. Add the snow peas and blanch vegetables for a further minute, then scoop from the boiling water into a bowl of ice water to cool.

3. Peel the cucumber into ribbons using a vegetable peeler and slice the avocado thinly. Arrange the spinach on a salad platter and top with the cucumber ribbons and avocado.

4. Drain the broccolini and snow peas well and arrange on top, then scatter with the chickpeas.

5. For the dressing, combine all ingredients well, until sugar has dissolved. Drizzle over the top of salad to serve.