Silken houmous, crispy chickpeas, radishes & lemons

Jamie says: “Vibing off flavours from the Levantine coast, I’m using chickpeas in two different ways to max out on both flavour and texture. Peeled blackened aubergine adds a smoky depth that’s hard to beat.”

Serves: 2

Total: 22 minutes

Ingredients

• 2 aubergines (250g each) 
• 50g sesame seeds
• ½ x 700g jar or 1 x 400g tin of chickpeas 
• 2 lemons
• 200g radishes, ideally with leaves

Method

Prick the aubergines, then carefully blacken them over a direct flame on the hob (or under the grill), turning with tongs until soft inside. Meanwhile, toast the sesame seeds in a large non-stick frying pan on a high heat until golden, tossing regularly. Put two-thirds of the toasted seeds into a blender, saving the rest for later. Drain the chickpeas (reserving the juice) and add two-thirds to the blender with the juice of 1 lemon and 2 tablespoons of extra virgin olive oil. Blitz until super-smooth, loosening with splashes of chickpea juice, if needed, then season to perfection and divide between plates.

Halve the radishes, toss with the remaining lemon juice and season with sea salt to quickly pickle. Once cool enough to handle, carefully remove the aubergine skin, then halve lengthways leaving them intact at the stalk, and season with salt and black pepper. Return the frying pan to a medium heat with a drizzle of olive oil, and scatter in the remaining chickpeas. Push the chickpeas to one side, then add the aubergines and cook for 5 minutes, or until the chickpeas are golden and crispy and the aubergine is starting to caramelize, turning as needed. Divide between plates, scatter over the reserved toasted sesame seeds and radishes, and finish with a drizzle of extra virgin olive oil, if you like.

Energy: 446kcal | Fat: 31.4g | Sat fat: 5.3g | Protein: 15.3g | Carbs: 26.3g | Sugars: 8.1g | Salt: 0.5g | Fibre: 5.6g

Grilled Mediterranean veg, fragrant basil & tangy goat’s cheese

Jamie says: “I love this quick and simple one-pan dish with a passion – it’s a crowd-pleaser, bringing Italy and Provence together. Purists would judge the frozen veg base hack, but I guarantee they’re missing out.”

Serves: 4

Total time: 35 minutes

Ingredients

• 700g frozen chargrilled Mediterranean veg 
• 300g risotto rice
• 1.2 litres chicken or vegetable stock 
• 1 bunch of basil (30g)
• 100g goat’s cheese

Method

Tip the frozen veg into a large, deep pan on a medium-high heat with 2 tablespoons of olive oil. Cook for 10 minutes, or until soft, stirring regularly, then remove half to a bowl. Add the rice to the pan and stir for 2 minutes. Add a good splash of hot stock and wait until it’s been fully absorbed before adding another, stirring constantly for 16 to 18 minutes, or until the rice is perfectly cooked, adding extra splashes of water, if needed. Pick and finely slice most of the basil leaves and stir into the pan with the reserved veg, most of the goat’s cheese and 1 tablespoon of extra virgin olive oil, and season to perfection. Adjust the consistency so it’s nice and oozy with a splash of boiling kettle water, if needed. Divide between plates, then scatter over the remaining basil leaves and goat’s cheese, to finish.

Energy: 610kcal | Fat: 17.3g | Sat fat: 5.4g | Protein: 21g | Carbs: 92.5g | Sugars: 17.6g | Salt: 0.6g | Fibre: 8.6g

Fresh marjoram, runny honey & pistachio sprinkle

Jamie says: “When I was a teenager visiting Cyprus on holiday, I was wowed by the recipes that would cook feta rather than just serve it in salads raw. For me, this is so incredibly simple, satisfying and impressive.”

Serves: 4

Total time: 20 minutes

Ingredients

• sheets of filo pastry 
• 200g feta cheese
• ½ a bunch of marjoram (10g)
• 25g shelled unsalted pistachios 
• runny honey, to serve

Method

Lay a sheet of filo on a damp tea towel and brush lightly with olive oil. Crumble a quarter of the feta across one side of the pastry, leaving a 3cm gap around the edges, and pick over a quarter of the marjoram leaves. Carefully fold over the filo, press the edges to seal, then fold in half again, pressing down gently to secure. Brush lightly with olive oil.

Place a large non-stick frying pan on a medium heat with a splash of olive oil, add the filo parcel and cook for 2 minutes on each side, or until golden and crisp, then transfer to a serving plate. Meanwhile, bash or roughly chop the pistachios. Drizzle the parcel with honey and scatter over a quarter of the pistachios. Repeat with the rest of the ingredients, serving each parcel as soon as it’s ready.

Energy: 269kcal | Fat: 15.6g | Sat fat: 9.1g | Protein: 11.4g | Carbs: 22g | Sugars: 9.2g | Salt: 1.1g | Fibre: 1.1g

5 Ingredients Mediterranean: Simple Incredible Food by Jamie Oliver (£28, Penguin Michael Joseph) is now. © Jamie Oliver Enterprises Limited (2023 5 Ingredients Mediterranean)