Tastes of SPAIN

From a breezy brunch to a leisurely lunch and a mouthwatering main, here's your passport to delicious dining!

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Pisto with eggs

PREP + COOK TIME

35 MINUTES

SERVES 4

¼ cup olive oil

1 medium onion, diced

3 garlic cloves, finely chopped

1 red capsicum, seeds removed, diced

1 small eggplant, diced

2 courgettes, diced

400g tinned diced tomatoes

1 cup cherry tomatoes or chopped fresh tomatoes

Dash of wine (optional)

Sea salt and freshly cracked black pepper, to season

2 bay leaves

1 teaspoon smoked paprika or cayenne

1 red chilli, sliced in half lengthwise, seeds removed

1 teaspoon of honey

4 eggs

Freshly chopped parsley, natural yoghurt, toasted sourdough, to serve

Heat olive oil in a large, heavy-based pan (like a cast iron skillet) and sauté onion, garlic, capsicum, eggplant and courgette over low to medium heat for 5-8 minutes or until lightly coloured and fragrant.

Add tinned or fresh tomatoes, wine (if using), seasoning, bay leaves, paprika, chilli strips and honey (this helps to bring out the flavour). Mix it all together and simmer for 5-8 minutes or until the vegetables are tender.

Adjust seasoning, then make 4 little hollows with the back of a spoon and break an egg into each. Cover with a lid or tray and simmer gently until eggs are just set – about 3-4 minutes.

Remove from heat and transfer to a serving tray. Scatter the top with freshly chopped herbs and a drizzle of yoghurt. Serve with crusty toasted sourdough slices.

Roasted beetroot & orange salad with berry dressing

PREP + COOK TIME

1 HOUR (+ COOLING)

SERVES 4

4 whole medium beetroot

2 tablespoons olive oil

Sea salt

¼ cup flaked almonds

1 tablespoon olive oil

2-3 handfuls rocket leaves,