From Gourmet
Vegetarian, Jane Price, Murdoch Books, 2007.
I always enjoy meals with the flavours of the
Middle East.
I peeled and sliced three carrots and put
them in a pot of salted water to bring them to the boil and cook them until
they were just done. They were drained.
Meanwhile a dressing was made of a garlic
clove crushed in a mortar and pestle with a little salt, a little ground cumin
and a few grindings of black pepper. This paste was mixed with a ¼ teaspoon
harissa, a touch of red wine vinegar and some olive oil. After tasting to see
that it worked well it was poured over the carrots.
About a tablespoon of chopped parsley was
added together with 6 black kalamata olives. At serving time a boiled egg was
sliced into quarters and added to the dish.
A pleasing salad.
Taste: ✔✔✔
Ease of
cooking:
✔✔✔✔
