Looking for a light and fruity lunch or supper? Don’t look any further. Here is the right recipe for you, bursting with the colours and flavours of summer. Most of the time we use fruits for desserts. I think they are perfect also for a light lunch or dinner. I like nectarines; yellow or white, they both have an amazing aroma.
Enjoy these stone fruits in the summer time. They are full of sweet juices and by baking them the flavour becomes even richer.
For this light meal you will need:
- 2 tomatoes (not too firm, not too ripe)
- 3 nectarines ( not too ripe)
- 3 handfuls of rocket
- 1 bunch of cilantro
- 2 Tbsp of sunflower seeds
- 4 Tbsp of olive oil ( or as much as needed)
- salt and pepper
Place a baking sheet on a baking tray. Wash the tomatoes and nectarines. Take a small knife and cut all the way around the seam. Then twist the two halves of the nectarine and open it. Take the part that still has the pit and gently pry next to the pit to remove it, keeping the fruit undamaged.
Preheat the oven to 180º C.
Take the tomato and cut into it from the top, making a round or square incision (ca 2cm²). You don’t need to go too deep; ca ¾ deep will be enough. Then try to take the cut part out with your fingers. Just give it a little twist and pull out.
Place the fruits and tomatoes on a baking sheet. Season the tomatoes with salt, put the tray in the oven on the top rack and bake for 10 minutes.
Time to make the rocket-cilantro pesto. Combine the washed rocket and cilantro, with sunflowers seeds and olive oil in a food processor. Season with some salt and pepper and blend to a smooth consistency. Keep adding the olive oil until you reach your desired result. Home-made pesto is so much more fresh and vibrant. You will never buy it from the shop again.
Ten minutes are over. Take the tray out of the oven and with a teaspoon top the fruits with the home made pesto. Don’t be afraid of being too generous. Do the same with tomatoes. As a result, you will have a very rich dish. If you still have some leftover pesto, you can use it as a dip. Put the tray back in the oven for additional 5-10 minutes.
Serve warm, maybe with some rye bread with sunflower seeds.
Enjoy!
