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Mediterranean Roast<br />
The blockade has indeed brought some positive aspects to Qatar. Locally grown<br />
vegetables seen more readily available, all bursting with colour and nutrition.<br />
This is what is on the menu today!<br />
Ingredients:<br />
Serves 4-5 people<br />
• 1 punnet of asparagus - Vegetable section. • 4 Zucchini -med sized blocks - Vegetable section. • 2 Carrots<br />
-med sized blocks - Vegetable section • 1 red onion roughly sliced - Vegetable section • Cherrie tomatoes on the<br />
vine - Fruit and vegetable section • 5 whole garlic cloves - Vegetable section. • 250g Sundried tomatoes • 1/2<br />
cup pine nuts - Isle ... • 6 tbsp Olive oil - Isle ... • Inna Paarman‘s Seasoned Sea Salt and freshly crushed black<br />
pepper - Isle .... • Basil leaves for garnish - Veg section. • 1 fresh lemon<br />
Shopping List:<br />
Asparagus Zucchini Carrots Red Onions<br />
Cherrie Tomatoes Garlic Cloves Sundried Tomatoes Pine Nuts<br />
Olive Oil Seasoned Sea Salt Black Pepper Basil Leaves<br />
Lemon<br />
3.00<br />
QR/Kg<br />
موز<br />
Banana<br />
FRESH FOOD NINJA<br />
Thomene Dilley, the FRESH FOOD NINJA is from South<br />
Africa and runs a food business called FRESH to your<br />
door in Qatar. She has a passion for delicious and healthy<br />
comfort foods that does not compromise your health or the<br />
environment.<br />
For more information or to book the FRESH FOOD NINJA<br />
contact her on WhatsApp on 66614643 and find her on the<br />
following links:<br />
Facebook:<br />
FRESH FOOD NINJA<br />
FRESH to your door<br />
INSTAGRAM:<br />
freshdoha<br />
Method<br />
Preheat oven to 220°C/fan<br />
200°C/gas 7<br />
Coat oven dish with olive oil<br />
and scatter carrot, zucchini,<br />
sundried tomatoes and onion.<br />
Take garlic cloves and squash<br />
them between a spoon and<br />
the chopping board and pop<br />
between veggies. Season with<br />
Inna Paarman,s seasoned<br />
salt and some freshly ground<br />
pepper, drizzle with olive oil<br />
and balsamic vinegar.<br />
Roast the vegetables for 30<br />
minutes. After the 30 minutes<br />
remove and add the asparagus<br />
and tomatoes with vine intact.<br />
Sprinkle pine nuts over the<br />
vegetables and drizzle some<br />
balsamic vinegar. Roast for<br />
another 10 minutes or until<br />
desired softness has been<br />
reached.<br />
Remove from the oven and<br />
serve topped with fresh<br />
shredded basil leaves and a<br />
squeeze of lemon. Serve as a<br />
side dish or over a bed of cous<br />
cous or on a bed of quinoa for<br />
a gluten-free option.<br />
6.00<br />
QR/Kg<br />
تفاح رويال جاال<br />
Apple Royal Gala<br />
1.75<br />
QR/Kg<br />
بطاطا<br />
Potato<br />
Tawar Mall Al Markhiya St, Doha<br />
sparqatar @spar.qatar<br />
•<br />
800 (<strong>SPAR</strong>) 7727<br />
B Square Mall Al Thumama, Doha
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