Lunch for the artists

Eggplant and tomato gratin, capsicum and pomegranate quinoa salad and a pear and almond cake. A lunch menu that's long on colour, flavour and goodness.

What should we cook this weekend? Ok. So it’s the last weekend of March; the tomatoes are doing their thing, pears, capsicums and eggplants too. What about a totally make-ahead lunch packed with colour, big flavour, crunch and goodness? Finished off with a warm pear and almond cake?

This would also be a good bunch of things to make and pop in the fridge for the week ahead. Or you could double it all, have a little lunch or dinner party and bonus ‘nextovers’ for next week.

Also, if you wanted to add some meat into the mix, you could do a slow-roasted lamb shoulder too. Or a plate of charcuterie? Maybe also a loaf of warm bread?

I made this for lunch last Sunday, it was the final meal for our group of art students* and it was warm, filling, tasting and colourful. Basically my goals for when cooking for groups all ticked off.

Here below are the recipes, some photos from the weekend, timing tips should you decide to make this menu this weekend or some time soon (fingers crossed) and a shopping list.

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Sophie x

*Mum and I run three-day workshops a few times a year out of her studio just over the Blue Mountains. Our remaining one for 2025 is full, but we hope to have some dates for 2026 soon.

Shortcuts & Tips

• The cake can be made 1-2 days ahead - when wrapped tightly and stored at room temperature, I think the flavours develop more with a little time.

• Or just poach the pears and make the ground almonds the day before so that part is done when you get to baking.

• Make the eggplant and tomato bake the day before (except for the breadcrumb topping, I’d do that right before baking). Then cover and refrigerate overnight and reheat in the oven right before serving.

• Eggplant shortcuts: Skip the salting step if you're short on time.

• And you can always brush eggplant with oil and bake instead of frying.

• Substitute the slow-roasted capsicums with jarred ones.

• Swap out the pomegranate caramelised walnuts or just toasted walnuts or dukkah for some crunch.