Severine and Bert are enthusiastic after visiting Siena. We start our evening dinner with a simple first course, awesome local melon seasoned with pepper, topped up with roasted pine nuts, grated pecorino and/or parmesan, arugula, olive oil and balsamic vinegar.
Sabrina Ghayour’s vegetarian cookbook ‘Bazaar’ is a real treasure, as are her other cookbooks. Our guests love good meat, thus I will prepare the vegetarian dish with Italian sausages for 3p and halloumi for Iris. The oven will take care of all the cooking and roasting.
Chop 1 kilo of eggplant in dices of 1,5 cm. Clean 800 grams of carrots. Cut them in quarters. Put the eggplant in an oven dish. Season with pepper and salt. Mix with a drizzle of olive oil. Put the carrots on baking paper on an oven tray. Season with pepper, salt, 1 table spoon of dried oregano, 2 teaspoons of turmeric, 1 teaspoon of cinnamon, 1 table spoon of cumin seeds, 2 teaspoons of grinded coriander and spread a drizzle of olive oil. Bake in the oven at 200° for 30-45 minutes. Stir now and again.
Chop and fry 4 garlic cloves in a drizzle of olive oil. Add 1 large cup of couscous. Stir. Add 1 1/2 cups of boiling water. Cover with a lid and set aside until all liquid has been absorbed. Season with pepper and salt and mix with a fork.
Grill the sausages and halloumi in the same oven, in the highest position,while roasting the vegetables. To reduce baking time, cut the chubby sausages into halves.
Mix vegetables and couscous. Finish with chopped fresh parsley and the chopped skin of 1, homemade, preserved lemon homemade preserved lemon (21th of June).