everyday experiments with food
Here’s a relatively simple but colourful salad.
Ingredients
2 cups couscous cooked in chicken stock
Spinach leaves
1 cup pistachios, roasted and chopped
1 cup semi-dried figs, sliced
2 blood oranges, peeled and segmented
Fried haloumi slices
1 pomegranate – bottom half on platter, seeds from top half scattered over
Juice of half a lemon drizzled over couscous
Several lemon slices on top
Black pepper
This is my take on a Ottolenghi recipe from “Plenty“.
You’ll find the recipe here, although the vinaigrette is different in the book.
In the book, the vinaigrette consists of
2 tbsp lemon juice
4 tbsp small capers
1/2 tbsp maple syrup
1/2 tsp Dijon mustard
1 tbsp toasted sesame seeds (optional)
I varied vegetables, using multicoloured carrots instead of the sweet potatoes.
It’s a terrific and simple dish.
Home-grown eggplant on the Webber. Just a bit of salt and olive oil, but the charcoal flavour makes it brilliant. So simple.
This is adapted from a recipe from Locatelli’s “Made in Italy“.
