Too cool down after a hot day on the beach, in the skate park or “just” the city, have yourself a healthy meal with some home made Tabouleh and a Leek & Goat Cheese tarte if you need something sturdier to stock back up on energy reserves.
400ml vegetable stock
60g flat leaf parsley, finely chopped
20g fresh mint leaves, finely chopped
1 lemon, zest & juice
½ large cucumber, finely diced
3 large ripe tomatoes, finely diced
2 spring onions, finely sliced
Salt & pepper
Measure the couscous using a measuring jug then transfer into a large a bowl. Measure out the hot stock and pour on top of the couscous, cover with cling film and set aside.
Meanwhile prepare all the other fresh ingredients. Once this is done and all the stock has been absorbed, use a fork to gently separate the grains of couscous.
Add all the other ingredients to the bowl, including a good glug of olive oil and seasoning, and gently mix.
Cover and place in the fridge, where it will keep for up to three days.
Leek & Goats Cheese Tart
20cm tart or quiche case
For the pastry:
90g wholemeal flour
180g plain flour
135g cold butter, diced
A little cold milk
For the filling:
4-6 small leeks, trimmed & finely sliced
1 small log of goats cheese
4 large eggs
2 tbsp crème fraiche
Pink pepper to garnish
To make the pastry sift both types of flour into a bowl and rub in the butter using your fingertips until no large lumps remain. Add the cold milk one tablespoon at a time, at first using a knife to mix then bringing it together into a ball with your hands. Wrap in cling film and place in the fridge for at least 30 minutes. To make using a food processor pulse the flour and butter until it has the consistency of bread crumbs, then add the milk one tablespoon at a time. Keep testing the dough to see how sticky it is as you will need to bring it together into a ball with your hands.
Once chilled roll out the pastry onto a floured surface and use to line a 20cm tart dish. Line the pastry with baking paper or cling film and fill with baking beans or you can use any dry pulses such as rice or lentils. Place into the oven for 20 minutes or until the pastry starts to turn golden brown, remove the lining and return to the oven for a further 5 minutes.
Meanwhile finely slice the leeks and wash well in plenty of cold running water. Place in a pan with a little olive oil, season and cook on a low heat until they soften. Prepare the goats cheese by slicing half of it into thin slices for the top of the tart, then remove the rind of the remaining cheese and chop into little cubes for the filling.
In a large bowl whisk the eggs, crème fraiche, cubes of goats cheese and season with plenty of salt and a little pink pepper. Scatter the leeks into the pastry base, fill with the egg mix and arrange the sliced goats cheese on top.
Place in the oven and cook for 30-40 minutes until firm to the touch and golden on top.