Monday 21 January 2013

Cooked Salad

From Moroccan, Lorenz Books, 1999.

I took out the large frying pan and placed it on the stove with 4 tablespoons of water in it. I then cut up the following salad vegetables and placed them into the pan: 2 tomatoes cut into quarters, 2 onions chopped, a Lebanese cucumber deseeded and cut into slices,  and a green capsicum cut into small pieces. The heat was turned on and once the water had reached boiling point it was turned down to simmer for 3 minutes. A lid was placed on the pan and the heat was turned off.

When the vegetables were cooled the liquid was drained off and the mixture was placed in a serving bowl. A dressing of a tablespoon of lemon juice, 3 tablespoons olive oil and one crushed garlic clove was made and poured over the salad. Salt and pepper were sprinkled on and salad was gently tossed.

It was served at room temperature. I did enjoy this salad. There was still quite a lot of crunch from the cucumber and capsicum but the flavours seemed to be a little enhanced by the little bit of cooking and because they had been standing for about an hour the juices had blended. A pleasant salad that is worth repeating. There is some left so my guess is that it may be even better the next day.

Taste: ✔✔✔✔
Ease of cooking: ✔✔✔✔✔

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