Preparation
Wash the potato and wrap it tightly in tin foil.
In a preheated oven, bake the potato at 200°C for 45-60 minutes.
Pierce the potato with a knife to ensure it is properly cooked.
Once it has softened, remove it from the oven.
In the meantime, cut the avocado in half, remove the seed, peel and dice it.
Peel and zice the onion and tomato.
In a bowl, mix the red beans, corn, onion, avocado, tomato, and add 1-2 tablespoons of olive oil and half the lime.
Add salt and pepper to taste.
Remove the sweet potato from the tin foil and cut it in half, lengthwise.
Place the vegetable mixture on the baked potato halves and a add a large dollop of yoghurt.
Serve with a bit of chili and extra slices of lime.
Preparation
Preheat the oven to 170°C, at the fan-forced setting.
In a pan, heat the olive oil and sauté the tenderloins on all sides for 4-5 minutes.
Coat the meat with cumin powder, salt and pepper, then place them in a cooking tray and cook them in the oven for 30-35 minutes.
Cut the baby potatoes in half and place in a cooking tray. Sprinkle them with lemon juice and cumin. Add some salt if necessary.
Cook for 45-55 minutes until golden-brown.
Heat the vegetable broth and add the yoghurt. Add salt and pepper, and stir.
Cut the tenderloins in thin slices, serve in individual plates, garnish with yoghurt sauce, and add the potatoes.
Preparation
In a food processor, beat the chickpeas until a thick purée is obtained.
Add the flour, onions, scallions, parsley, mint, cumin, salt, pepper and olive oil, and beat again until they’re mixed well.
Knead the mix, cover, and let it rest to allow the aromas to blend.
Form the dough into balls and roll them in the breadcrumbs, making sure their entire surface is covered.
Fry them in hot oil until golden-brown.
Mix the yoghurt with the olive oil and mint.
Serve the chickpea balls with the dip.
Preparation
In a skillet, heat the olive oil and sauté the sausages and potatoes until they’re soft.
In a bowl, whisk the eggs, salt, pepper, basil and milk.
Add the farmer’s cheese and stir.
Pour the mix over the sausage and potatoes.
Cook in a preheated oven at 180°C for approximately 25 minutes, until firm and golden-brown.
Preparation
Marinate the rabbit in lemon juice in a deep glass bowl, then cover and place in the fridge for 2-3 hours.
Preheat the oven to 180°C.
Dry the rabbit, place it in a casserole and season with salt and pepper.
Sprinkle with thyme, and coat with olive oil and ½ cup of water.
Cook until it is soft and has turned golden-pink.
Whisk the eggs and mix them with the yoghurt, adding salt and pepper.
Pour the contents on the rabbit and continue cooking until it has turned golden-red.
Sprinkle with parsley and serve.
