When I stopped at my local grocer on the way home after work, I had no idea what I was going to make for dinner, this is what cooking with seasonal ingredients is all about - flexibility! As soon as I got to grocer I noticed how amazing the cos lettuce, baby fennel & banana chillies looked. These beautiful ingredients inspired this recipe. Enjoy!
- 7 large banana chillies
- 1 bunch of cos lettuce
- 2 baby fennels
- 1 cup fresh herbs (parsley, basil, oregano, mint – whatever you have at hand)
- 2 ½ garlic cloves
- ½ bunch calvo nero or kale
- 200g good quality Bulgarian or Danish feta
- 2 heap tablespoons plain greek yoghurt
- ½ tablespoon apple cider vinegar
- 4 tablespoons olive oil
- 6 tablespoons lemon juice
- Pre heat oven to 200 degrees, fan forced
- Heat a pan and once semi heated, drizzle olive oil into the pan
- Wash the calvo nero or kale thoroughly and dry. Chop roughly.
- Cut the top off one banana chilli, remove the seeds and wash thoroughly. Chop into slices.
- Roughly chop 2 garlic cloves, place in the pan followed by calvo nero or kale and chopped banana chilli. Cook for 4 minutes until slightly browned, season lightly with salt and pepper. Once browned put a lid on the pan and cook for another 6 minutes.
- Prepare the stuffing for the chillies by combining 3 tablespoons of lemon juice, 2 heap tablespoons of greek yoghurt and the 200g of feta. Mix in a food processor by using a bamix.
- Once the calvo nero is cooked, mix it into the stuffing for the chillies, combing with the feta mix. Taste before seasoning with pepper and salt, as the feta is already quite salty.
- Prepare the chillies by removing the tops, scrapping out all of the seeds and washing thoroughly.
- Stuff the chillies with the mixture; I use the end of a wooden skewer to help push the stuffing to the bottom of the chillies.
- Prepare a baking dish for the chillies by pouring some olive oil into the dish. Place the chillies in the baking dish, drizzle some additional olive oil on the top & place in the oven for 15-20 minutes until browned. While the chillies are cooking you can prepare the salsa verde and salad.
- For the salsa verde, simply process the fresh herbs using a food processer or bamix. Add the 4 tablespoons of olive oil, ½ tablespoon of apple cider vinegar; ½ clove of garlic and 2 tablespoons of lemon juice. Blend until the salsa verde is quite smooth.
- For the salad, simply remove the outer leaves of the cos. Tear the inner cos leaves roughly and wash then dry thoroughly. Chop the baby fennel finely, into paper-thin slices. Break off some fennel frond sprigs and sprinkle on top of the cos, followed by the fennel slices. Drizzle with olive oil and 1 tablespoon of lemon juice. Season with pepper.
- Remove the chillies from the oven and serve hot with the salsa verde drizzled over the top and salad on the side.
- When making this dish you really have to taste as you go to ensure the flavours are balanced. Taste, taste, taste!