Shopping Cart -

Your cart is currently empty.
Continue Shopping
This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Pocketmags Digital Magazines
EU
Pocketmags Digital Magazines
   You are currently viewing the European Union version of the site.
Would you like to switch to your local site?
Digital Subscriptions > Gluten-Free Heaven > Gluten-Free Heaven April 2019 > Midweek MEALS

Midweek MEALS

Indulge your palette with tastes of the globe…

Greek salad

By Theo Michaels

GF EF V

Serves 2 | Prep 15 mins |

Cook none | Calories 456 (per serving)

6 ripe and fragrant on-the-vine tomatoes

½ a red onion, peeled

1 cucumber

½ a green pepper

50g (1¾oz) Kalamata olives a pinch of fresh coriander a generous pinch of dried oregano, plus extra to serve

200g (7oz) feta cheese salt and freshly ground black pepper olive oil, for drizzling red wine vinegar, for drizzling

1 Cut the tomatoes into 2.5-5cm (1-2in) chunks and place in a bowl. Thinly slice the red onion and break it up on top of the tomatoes. Quarter the cucumber lengthways, rest it on its side and run a teaspoon along the length to remove the seeds. Slice into chunks about the same size as the tomatoes.

2 Halve the green pepper, remove any pith and seeds, then finely slice it from top to bottom. Put it in with the rest. Throw in the olives and a pinch of fresh coriander leaves.

3 Generously shower the salad in olive oil, then about the same in red wine vinegar. Dust in the oregano and a little salt and pepper. Gently fold everything together, then decant into a serving bowl, leaving behind some of the excess liquid.

4 Finally, break up the feta into big chunks over the top, and top with another drizzle of olive oil and vinegar, and an extra sprinkling of oregano.

The recipes on this page and the risotto on page 59 are taken from Orexi! by Theo Michaels, published by Ryland Peters & Small.

Baked prawns in feta & tomato sauce

By Theo Michaels

GF SF EF

Serves 4 | Prep 25 mins | Cook 30 mins | Calories 336 (per serving)

600g (lb 5 oz) large king prawns, shells on

½ an onion, peeled

1 celery stick

READ MORE
Purchase options below
Find the complete article and many more in this issue of Gluten-Free Heaven - Gluten-Free Heaven April 2019
If you own the issue, Login to read the full article now.
Single Issue - Gluten-Free Heaven April 2019
€5.49
Or 549 points
Annual Digital Subscription
Only € 3.92 per issue
12 Free Back Issues
SAVE
29%
Was €46.99
Now €46.99
Monthly Digital Subscription
Only € 4.49 per issue
SAVE
18%
€4.49
Or 449 points

View Issues

About Gluten-Free Heaven

Welcome to the Easter (and beyond) issue of Gluten-Free Heaven, where we put together 101 recipes fit for early spring and of course the holidays. Included this month are fabulous ideas from food, craft and activities to keep you busy, we make pancakes 6 ways, create lamb dishes 7 ways, discover a 'miracle' bread making course that uses gluten, learn about the process of testing for coeliac disease and put Easter goodies to the test (that was a lot of fun). From hot cross buns to cauliflower pizzas, and from pound cakes to smoked duck quiche, we know there will be plenty of fantastic dishes for you to get creative with this month. Have a great Easter, just don't eat too much chocolate (or do!!!)