Our Caprese and Parma ham involtini recipe is everything! Confused? Involtini is the Italian word for small bites of food with a filling.

SERVES 4 // COOK TIME 20 min

INGREDIENTS
1 brinjal, cut lengthwise into 12 slices
¼ cup olive oil
Salt and pepper
150g fior di latte, drained and sliced, or regular mozzarella, sliced
1 ripe tomato, sliced
100g Parma-style ham
12 basil leaves, plus extra to garnish

METHOD
1. Heat a griddle pan until smoking hot. Toss the brinjal slices in the olive oil and season. Grill for 1–2 minutes on each side until charred and cooked through. Set aside.
2. Arrange the fior di latte or mozzarella, tomato and ham on the brinjal slices, finishing with a basil leaf on top of each. Roll up each stack tightly and secure with a toothpick. Garnish with extra basil leaves to serve.

Make the most of seasonal herbs and vegetables by creating this beautiful pesto, avocado and ricotta stuffed tomatoes dish.

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Whether you’re following the Mediterranean diet or are simply keen to try it, this chicken involtini with spinach should be first on the menu!

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
For the chicken involtini
4 chicken breasts
2 tbsp olive oil
Zest and juice of 1 lemon
½ tsp salt
1 tsp pepper
1 tsp finely chopped origanum
½ cup baby spinach
12 basil leaves
½ cup chicken stock
2 tbsp balsamic vinegar
1½ cup Rosa tomatoes, halved

METHOD
For the chicken involtini
1. Place the chicken breasts between 2 pieces of cling film or baking paper and bash them with a rolling pin until they are evenly 1 cm thick.
2. Whisk together the olive oil, lemon zest and juice, salt, pepper and origanum. Drizzle over the chicken breasts, coating them evenly.
3. Divide the spinach and basil between the chicken breasts, laying the leaves neatly over each one. Roll and secure with a toothpick.
4. Preheat oven to 180°C.
5. Heat some olive oil in a pan over medium heat. Add the chicken to the pan and fry until golden brown on all sides, about 5 minutes. Remove from the pan and set aside.
6. Deglaze the pan with the chicken stock and balsamic vinegar, then add the tomatoes. Simmer until heated through.
7. Pour the tomato sauce over the chicken and transfer to an oven dish.
8. Bake for about 12 minutes, until cooked through.

Recipe & styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za

Loving the Mediterranean flavours? Try our pasta nero with fresh mussels.

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Brinjals are a fantastic and filling veggie that can be incorporated into recipes in many different ways. We chose to make them the star of the dish with this brinjal involtini.

SERVES 4 // COOKING TIME 50 min

INGREDIENTS
400 g tin chopped tomatoes
Handful parsley, chopped
2 tsp ground cumin
2 tsp ground coriander
Salt and pepper
1 large brinjal, thinly sliced lengthways
Olive oil, to fry
250 g ricotta
2 sprigs thyme, chopped
1 sprig rosemary, chopped
1 lemon, zested and juiced
Parmesan, grated, to sprinkle

METHOD
1. Preheat oven to 180°C.
2. To make the tomato sauce, place the tomatoes, parsley, cumin, coriander and pinch of salt in a pot. Simmer over medium heat for 10 minutes.
3. Sprinkle each slice of brinjal with salt and drizzle with oil on both sides. Fry over medium heat until golden on both sides, about 10 minutes. Set aside to cool.
4. Mix ricotta, thyme, rosemary, lemon zest and ½ lemon juice. Season with salt and pepper.
5. Spoon the tomato sauce into an ovenproof dish so it covers the bottom in a thin layer.
6. Place a spoonful of ricotta filling at the end of each brinjal slice. Roll it up around the filling and place seam-side down in the dish on top of the tomato sauce. Sprinkle with Parmesan.
7. Bake for 20–25 minutes, until the involtini are nicely browned on top.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli

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