Filling, comforting alkaline recipe: courgettes, tomatoes, feta and olives

Feta, tomatoes, olives, mushrooms baked for a fresh, comforting fast dish.

This is a great dish to cook when you want something filling and comforting without the calories.  We have this at home, often at the start of the week when you want the food equivalent of a cashmere blanket wrapped around you.  I use one pan for the top of the stove, then put the same pan in the oven.  If you do not have a pan to do both just put in an ovenproof dish for the second phase.  This dish can be used if you are following a more alkaline diet.

Serves 2


2 courgettes finely sliced

3 large  tomatoes sliced

6 shitake mushrooms (you can use any mushrooms)

1 large leek or 2 small leeks

One clove of garlic peeled and sliced

200g of feta cheese (often one block)

A handful of black olives

  1.  Stir fry leeks and tomatoes with garlic in olive oil
  2.  Add mushrooms and courgettes stir fry until they are cooked, throw in the olives
  3. Season with pink himalayan salt and pepper if required.
  4. Flake feta over the top of the dish.
  5. Pop in the oven  for about 10 minutes long enough to melt the feta cheese, 180C/gas 4.

If you prefer your cheese browned on top you could add a layer of ricotta or parmesan and decrease the amount of feta cheese by half.  This is because feta cheese tends not to brown easily.