From Moroccan, The Australian Women’s Weekly,
ACP Books, 2011.
I wrapped
some beetroot in foil and placed them in a 220ºC oven with a red capsicum and a
yellow capsicum. After half an hour they were ready.
The beetroot, peeled and
sliced into quarters, and the capsicum, peeled, seeded and sliced, went into a bowl.
On top of these were sprinkled a little red onion finely chopped, some chopped
parsley and about a tablespoon of chopped preserved lemon peel.
The juice of
half a lemon went over this and, with a little dribble of olive oil, it was ready
to eat.
Sometimes
it’s good to get away from the salads that have lots of greens. This salad
worked well. The sweetness of the beetroot and the capsicums was contrasted
against the sourness of the lemon and the crunch of the onion.
Taste: ✔✔✔
Ease of cooking: ✔✔✔✔✔
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