Warm summer salad

(Apologies to all antipodeans for my being in sunny California!)

Like any normal person, I don’t think about what I want to eat during the week, and buy accordingly. I buy the things I always buy, and then try to cook them.

Mrs TTE and I reached the end of this week with a fridge containing: eggplant, zucchini, basil, red capsicum, rocket and a slice of Russer Virginia smoked ham that I suspect will still be there in September. Coincidentally, Mrs TTE had been flicking through a Yotam Ottolenghi cookbook she was recently given, thus my mind turns to salad.

Since I have a rare and undiagnosed form of recipe dyslexia, I cannot read from a cookbook. However, I can look at the pictures from over a shoulder and get the idea to turn the oven on.

Also coincidentally, the amount of time required to drink a gin and tonic is exactly the same time required for the oven to warm up. On a oily tray goes the chopped up eggplant and zucchini to roast for a while, but not so long for the capsicum.

The basil gets chopped and the rocket washed. Pearl couscous needs to get fried in a bit of olive oil before you add the water.

Thanks to some recent visitors, we have very pretentious salad dressing ingredients at the moment. Grapeseed oil and red wine vinegar. They are only available at food shops that don’t have large car parks, but if you can find it, give it a go… splish, splash.

Mix, mix… Voila!

eggplant, zucchini, couscous, rocket, basil, capsicum… gratuitous cactus

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