There’s something timeless about a tartine – a rustic slice of golden, toasted sourdough bread topped with simple yet vibrant ingredients. Just three ingredients have the power to create flavours that are earthy, tangy and satisfyingly rich.
PREP 20 minutes
COOK 10 minutes
SERVES 4
INGREDIENTS
- 4 slices of sourdough
- 1tbsp light olive oil, plus extra for brushing
- 150g white button mushrooms, sliced
- 300g fresh spinach
- Pinch of pink Himalayan salt
- 3tbsp crumbled goat cheese
METHOD
- Brush the sourdough slices with olive oil and toast for 5-6 minutes. Remove and set aside.
- Heat the olive oil in a pan over high heat. When the oil is hot, add the mushrooms and sauté them for 2-3 minutes.
- Add the spinach to the pan and stir for a few more minutes, until the spinach is lightly cooked. Add salt to taste and remove the pan from the heat.
- To serve, place a heap of the mushroom and spinach mixture on each slice of bread, crumble the goat cheese on top and enjoy!
‘Fish doesn’t have to be boring—my mother taught me that. Samkeh harra translates to “spicy fish,” though it’s more about a gentle kick than true heat. It’s a perfect balance of creamy, nutty tahini and the crunch of golden, roasted nuts. Oh, I do love nuts! I usually overload my plate so you almost can’t see the fish anymore, but that’s me. The nuts bring a deep, toasty richness that elevates the dish into something truly irresistible.’
This recipe is an easy, one-pan dish that works well with any cut of chicken.
This was one of the only ways I could eat fresh greens during my first trimester of pregnancy, and it’s one of the few ways I can get my toddler to eat them, too!
Apricots are rich in the phytochemical beta-carotene, which is important for healthy eyes and a strong immune system.
To me, the perfect steakhouse meal involves French Onion Soup, a sizzling buttery steak, and a crisp wedge salad, so this is like all of those flavours in one much more affordable weeknight dinner.
