Doc V's Healthy Kitchen

I have super romantic ideas about a camper sunset dinner and tonight we have a total experience.

This afternoon we arrived on the island Fårö, next to the island Gotland. It’s a very special place with lots of nature parks. Iris found a wonderful place to spend the night.

For those who don’t know yet, I’m a real fan of Jamie Oliver. I love the way he showed me how to cook creative simple meals. I’m  also a fan of Ottolenghi. He introduced me to the Middle Eastern ingredients. Tonight I will hopefully honor them both by making this dinner on this amazing spot.

What do you need? For 2p, I have 3 medium sized courgettes ( yes, we can eat  800 grams), 4 garlic cloves, 1 untreated lemon, 2 chili, 1 table spoon of tahini, 2 spring onions, 4 eggs , 2 teaspoons of cumin seeds, 1 teaspoon of dried oregano, 100 grams of feta cheese, 100 grams of baby spinach and a drizzle of olive oil.

Chop and fry 4 garlic cloves, 2 chili and the zeste of 1 untreated lemon in a drizzle of olive oil. Stir and fry. Add 3 medium sized courgettes, chopped in smaller cubes with  the cumin and the oregano. Stir and continue to bake. After 10 minutes add the chopped white part of the spring onions. Taste, add pepper and salt. Continue to bake.

In the meantime, mix the juice of the lemon with 1 table spoon of tahini and some salt. Add extra water to obtain a smooth sauce.

Once the courgettes are al dente, mix the spinach, spread 4 eggs in the pan. Crumble feta cheese on the vegetables. Close the pan and allow to simmer until the eggs are cooked. Finish with the chopped green parts of the spring onion and the tahini sauce. Serve with roasted pinsa ( roasted on our bread grill bought in Chili last year, on an outdoor campinggaz ).

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