Fatoush Salad

IMG_3013

Love the combination of fresh salad with mint & parsley and a lemon dressing. Add sumac to bring it up to another level. Sumac is a spice available from a Mediterranean deli.

INGREDIENTS  

Serves 4

One head baby gem or romaine lettuce
10 baby tomatoes
4 small radish
1/4 english cucumber unpeeled
2 sticks celery
A bunch of flat leaf parsley
A bunch of mint
A handful of fresh baby peas
2 pita bread
2 tbls olive oil
1/2 tsp sumac
salt & pepper

DRESSING
Juice of a lemon
1/2 cup olive oil
1 tsp sumac
salt & pepper

METHOD
1. Wash lettuce and dry. Slice into 1/2 inch (1cm) slices.
2. Slice tomatoes in half.
3. Slice radish in half and then slice thinly.
4. Cube cucumber and slice celery.
5. Wash and dry parsley & mint. Remove stems and chop.
6. Place lettuce, tomatoes, radish, cucumber, parsley & mint and peas in a salad bowl.
7. Toast pita, split open and slice into wedges.
8. In a large frying pan heat olive oil and add pita chips with sumac, salt and pepper and toss till golden. Remove from heat and drain on absorbant paper.
9. Make dresssing by mixing lemon juice, olive oil, sumac, salt & pepper together till blended.
10. Just before serving add pita chips and dressing and mix through.

Advertisements

Sushi Salad

IMG_5405

INGREDIENTS

1½ Cups Sushi Rice – best if cooked the day before, cook according to rice recipe below
Carrots – Sliced into thin strips
Cucumbers – Sliced into thin strips
Avocado – Sliced into thin slices
Spring Onions – Sliced thinly
200 grams Smoked Salmon – Thinly sliced and cut into strips.
Pickled Ginger -Sliced
⅛ cup Sesame seeds – toasted in a dry pan till golden

DRESSING

½ cup Soy Sauce
1/2 cup rice wine vinegar
1 tsp Wasabi paste
6 tbls sugar
2 tbls Water

IMG_5394METHOD

  1. Make 1½ cups of sushi rice at least a few hours before making the salad (best if it is made the day before) and leave it at room temperature.
  2. Spread prepared rice over a large platter.
  3. Cover with shredded carrots, cucumber and salmon.
  4. Mix all the dressing ingredients together in a bowl.
  5. Pour over the salad and lay the avocado slices around the salad.
  6. Add some pickled ginger and sprinkle with chopped spring onion and toasted sesame seeds.

SUSHI RICE RECIPE Halve recipe

3 cups sushi rice
3¾ cups Water
2 tbls Saki or Dry White Wine

SEASONING

2 tbls Sugar
5 tbls Rice Vinegar
2 tsp Salt

METHOD

  1. Bring rice, water and saki/white wine to the boil and let simmer for 15 minutes.
  2. Turn heat off and steam for 10 minutes.
  3. Draw a spatula through the rice to mix.
  4. Cover with a dish towel under the lid of the pot to absorb moisture.
  5. Let stand for 10 minutes.
  6. Now transfer to a wooden bowl.
  7. Mix seasoning – Rice vinegar, sugar and salt together and gently pour over cooked rice and mix well.
  8. Fan the rice mixture while it cools and mix gently.
IMG_5395