Filter Workouts

Time

Style

Equipment

Destination

Burn

Sweat

Focus

Pre / Postnatal (Mamas)

Retreats Workouts Travel Diary About Join the Club

Log in to Body Holiday

Not a member yet? Join the club

Select your Subscription

Frequent retreat releases
Minimum 3 Month Contract, cancel anytime after
Frequent retreat releases
Recipe
30/03/2024

Menorcan Oliaigu

Born from the necessity to utilise locally abundant ingredients, this hearty soup showcases Menorca’s bounty of fresh produce, including tomatoes, capsicums, potatoes, green beans and figs. The inclusion of chickpeas, a staple legume in the Mediterranean diet, further underscores the dish’s connection to the region’s gastronomic traditions. Beyond its ingredients, Oliaigu embodies the spirit of Menorcan cuisine through its simplicity, warmth, and rustic charm.

Serves 4 (30-40 minutes)

INGREDIENTS

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 ripe tomatoes, diced
  • 1 green capsicum, diced
  • 1 red capsicum, diced
  • 2 medium potatoes, peeled and diced
  • 1 cup green beans, trimmed and chopped into small pieces
  • 1 cup cooked chickpeas (canned or cooked from dry)
  • 6 cups vegetable or chicken broth
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Crusty bread, for serving
  • Fresh Figs, for serving
  • Fresh parsley, chopped (for garnish)

METHOD

  1. Press play on your Menorca retreat radio to cook to
  2. In a large pot heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 3-4 minutes.
  3. Add the diced tomatoes, green and red capsicum, and diced potatoes to the pot. Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften.
  4. Pour in the vegetable or chicken broth, and bring the mixture to a gentle simmer. Allow it to cook for about 10 minutes, or until the potatoes are tender.
  5. Once the potatoes are cooked, add the chopped green beans and cooked chickpeas to the pot. Stir in the paprika, and season with salt and pepper to taste.
  6. Let the soup simmer for another 5-7 minutes, or until the green beans are cooked to your desired tenderness.
  7. Taste the soup and adjust the seasoning as needed. Add more salt, pepper, or paprika according to your taste preferences.
  8. To serve, ladle the Oliaigu into bowls and garnish with freshly chopped parsley. Serve hot, accompanied by fresh figs and crusty bread for dipping and soaking up the flavorful broth.

 

If you haven’t already, immerse yourself in your Menorca Retreat.

Recipe

Moroccan Spiced Carrot and Chickpea Salad

Savour the vibrant flavours of our Moroccan Spiced Carrot & Chickpea Salad—a refreshing blend of crisp carrots, tender chickpeas, and sweet dried fruits, all lightly dressed with aromatic spices. Topped with toasted almonds and fresh herbs, this salad is a perfect balance of texture and taste, offering a nourishing escape that delights the senses Serves […]

Recipe

Pan Con Tomate, Menorcan Style

Pan con Tomate is a beloved Menorcan favourite that embodies the simplicity and deliciousness of Mediterranean cuisine. This traditional dish, also known as “pa amb tomàquet” in Catalan, celebrates the vibrant flavours of ripe tomatoes, fragrant garlic, and quality olive oil atop crusty bread. Originating from Catalonia but cherished throughout the Balearic Islands, Pan con […]

Recipe

La Pomada: The Drink of Menorca

Menorca has its own local gin tradition dating back centuries, rooted in the island’s rich history and unique cultural influences. The tradition of gin distillation in Menorca is believed to have been introduced by British forces stationed on the island during the 18th century. At the time, gin was a popular spirit among British sailors, […]