UPON LEARNING THAT I was coming down to Tauranga for a long weekend holiday, Rachel Walker asked if I’d mind collecting some of Loving Earth’s new Organic Raw Caramel Chocolate (review coming soon) and dropping it off so she didn’t have to wait for the couriers. Worst case scenario, the review chocs might not get there till the Tuesday following the long weekend, and anyone who’s met Miss Walker knows that was simply not good enough.
So I acquiesced as long as she made me one of her delicious smoothies upon arrival. I collected the chocs from Buffy at Be Good Organics and hit the motorway. Upon arrival, I was treated like a king (I had the chocolate with me after all) and the aforementioned smoothie was exchanged for the goods. Much to my surprise, she’d also taken the time to make me a small lunch. And what a lunch – this is one of the best open sandwiches I’ve ever eaten.
It’s one of those deceptively simple recipes where the whole is the far greater (and tastier) than the sum of the parts. Even better, it’s so easy to make:
Half tin Edgell’s Tiny Taters
Half a medium fresh tomato
Cup of spinach leaves chopped
Small handful of fresh basil
Small handful of fresh parsley
Tablespoon pine nuts
Lisa’s Hummus Toppings with Sundried Tomato Pesto
A dash of salt, pepper, smoked paprika, mixed Italian herbs
Two slices rye bread (preferably the O.M.G. loaf sold at the Tauranga Farmer’s Market)
Gently sauté the taters in a dash of olive oil (with all the dry herbs and spices) in a small pan on a medium heat.
Add the tomatoes and cook till soft.
Add spinach, pine nuts, basil and parsley and cook till mixed through and the spinach is soft.
Toast rye bread.
Smear a hefty schmear of the hummus onto the toast.
Place the ingredients on the toast and enjoy something quite special. ASHLEY KRAMER