This week I was called into the city for a meeting. I’m a local girl really, happiest hanging around Wholefoods and my local organic stores but it is exciting sometimes to venture into town, potter around and see what’s new on the foodie scene. But the one thing I really noticed today was how everyone in the city wears so much black. Now I know black’s seen as professional and sleek, which don’t get me wrong it can be, but really does everyone need to wear it? It’s so depressing. I felt like I was in the midst of a funeral march. So I made a pledge … to wear more colour.
We all need more colour in our lives. Whether it’s a superfood salad bowl bursting full of vibrant red tomatoes and deep purple beetroots, a room painted in a serene relaxing colour or a top that complements your skin tone. Colour affects how we feel on a massive scale.
So whilst I’m currently blinding people with my psychedelic gym tops, you don’t need to go this far, but I do encourage you to try putting a little more colour in your life, in your salads, on your walls, in your wardrobe or even on your lips. Give it a go, see how much more fun and lighter you feel. No matter what your size, shape or age, we can all rock colour.
To kick start you off, today’s ‘Flavours of the Mediterranean’ pie. Busting with colour and healthy goodness.
Serves 4 (using a 20 inch sandwich tin)
- 1 chicken breast
- 180gm pork mince
- 1 garlic clove
- 1/2 red onion
- 2 teaspoons of mixed herbs (oregano, basil and thyme)
- 2 teaspoons tomato paste
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh coriander
- 1 tablespoon extra virgin olive oil
- Salt and pepper
- Handful of baby tomatoes
- 1 Ramiro red pepper
- 2 spring onions
- 2 eggs
- Salt and pepper
Preheat the oven to 190C.
In a food processor (or mincer) blitz the raw chicken until it resembles a thick minced paste. Transfer to a bowl and add the raw pork mince. Peel the garlic and finely chop, along with the onion, and add to the mince. Add all the remaining base ingredients and mix well.
Spray the baking tin with olive oil to prevent sticking. Press the meat mixture along the base and up the sides to make a 1.5cm deep crust. Par bake in the oven for 10 minutes then drain off the juices.
Cut the tomatoes in half and arrange sunny side up (pip sides smiling out!) Scatter the peppers and spring onions on top. Finally, whisk the eggs using a fork, season with salt and pepper and pour over the filling. Bake in the oven for a further 20 minutes until the eggs are set.
Share with friends and family and help fill the world with a little more colour!
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