Friday, May 19, 2017
Into your large salad bowl, place: chopped baby spinach, chopped mint leaves, diced cucumber and diced tinned peaches (can be fresh if they are in season). Add croutons and a handful of pomegranate seeds. In a pan, cook bacon pieces and diced haloumi until they are cooked. Add to the top of the salad, then drizzle with moscato glaze (or any other sweet dressing). Serve immediately, and enjoy the contrast of sweet and salty, crunchy and smooth.
Take 1kg sweet potatos, 500g potatoes and a few carrots. Chop, peel and add to saucepan with 1L chicken stock. Add to this spices to taste. These could include: tumeric, cinnamon, ginger, cumin, coriander, nutmeg, saffron and ras al hanout. I use generous quantities of each, so they can all be tasted. Add also a large pinch of salt, and, if you like, a squirt of lemon juice and a few drops of rose water. Cook this in the saucepan until it has all boiled and the vegetables are soft. Once it is cool, blend it all together. Taste and add more spices to your preferences. Serve with sour cream, flaked almonds and fresh chopped coriander.