From à la grecque, Pam Talimanidis, Hardie Grant Books, 2009.
Having been to Istanbul recently I was interested to see in this book a salad called a Constantinople Salad. Naturally I had to try it.
Though a simple enough salad to put together, it did require some preparation time in the cooking of both eggplants and red capsicums. These were put under the grill in the oven and cooked until blackened.
The eggplants were then held under a running cold tap, peeled and left to drain for an hour.
The capsicums were placed in a plastic bag and left to steam until cool and then peeled.
Tomatoes were peeled and sliced into wedge shapes and combined in a bowl with the eggplant cut into pieces and the capsicum cut into small squares. Red onion cut into rings was added to the mix with parsley.
A dressing of extra virgin olive oil, red wine vinegar and seasonings was whisked until emulsified and then poured over the vegetables.
This was a brightly coloured salad which was rather like a variation of the well-known Greek salad without the feta. It was quite a tasty salad though I think I would opt for the Greek salad which is quicker to put together and has feta cheese which I particularly enjoy.
Ease of cooking: ✔✔✔
Post a Comment