Preheat oven to 240c/475f/Gas 9. 1 Halve the tomato and scoop out the seeds. Mix together the breadcrumbs, goats cheese, chopped parsley and 1 tbsp white wine, season and use to fill one of the tomato halves. 2 Place in a gratin dish and cook in the oven for 5-6 minutes, or until the tomato is tender and the filling has started to melt and brown. 3 Heat 1 tbsp olive oil in a saute pan, add 3/4 spinach, cover with a lid and cook quickly until wilted. Pile the spinach onto a plate and sit the baked tomato on top. 4 Place the couscous in a bowl and make up according to the instructions. 5 Mix together 4 tbsp olive oil, ground turmeric and cumin, coriander seeds, dash of Tabasco, lemon juice, chopped basil and season. Stir into the cooked couscous and spoon onto a plate. 6 Chop the remaining tomato and scatter over the top. Heat a frying pan, add the pine kernels and dry roast until golden brown. Using a cutter, cut out large heart shapes from the bread. Heat 1 tbsp olive oil in a frying pan, add the bread and cook on both sides until golden brown. 7 Mix together 2 tbsp olive oil and a drop of soy sauce. Season with a pinch of salt. Pile the remaining raw spinach on a plate and add the sliced onion. 8 Drizzle over the olive oil and soy sauce mixture. Top with the bread hearts and a spray of chives. Scatter pinenuts around the edge of the plate. 9 Mix together 1/2 tbsp white wine, orange juice, honey and Greek yoghurt. Spoon into a bowl and garnish with a sprig of mint. NOTES : Chef - Patrick Anthony with Rebecca Lacey Recipe by: Celebrity Ready Steady Cook
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|Serving Size: 1 Serving (426g)|
|Recipe Makes: 2 servings|
|Calories from Fat: 452 (41%)|
|Amt Per Serving||% DV|
|Total Fat 50.2g||67 %|
|Saturated Fat 4.9g||24 %|
|Monounsaturated Fat 19.7g|
|Polyunsanturated Fat 19.4g|
|Cholesterol 1mg||0 %|
|Sodium 414.4mg||14 %|
|Potassium 716.4mg||19 %|
|Total Carbohydrate 135.9g||40 %|
|Dietary Fiber 9.5g||38 %|
|Sugars, other 126.5g|
|Protein 29.6g||42 %|
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Calories per serving: 1100
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