Carrot and Orange-Cinnamon Salad
   500g young carrots, scraped
Dine Pic
   3 oranges
   2 tablespoons warm honey
   2 tablespoons lemon juice
   2 teaspoons ground cinnamon
   1 tablespoon orange flower water
   Pinch salt
   Pistachio nuts

   Finely grate carrots and put into bowl.
   Dice flesh of oranges and add with juices orange, honey, lemon juice, cinnamon, orange flower water and salt to taste.
   Chill for about 2 hours before serving. Serve scattered with pistachio nuts.

Eggplant Salad
500g eggplant
   Olive oil for frying
   3 garlic cloves, crushed
   2 teaspoons paprika
   1 teaspoon cumin
   Juice 1 lemon
Dine Pic
   Freshly ground black pepper
   2 tablespoons chopped coriander
   1/4 preserved lemon, rind cut into thin strips

   Slice eggplant into rounds and fry in oil until golden brown on both sides.
   Remove and drain on kitchen paper. Wipe pan clean.
   Rough chop eggplant and mix with garlic, paprika and cumin.
   Return mixture to pan and cook over gentle heat until liquid evaporates.
   Add lemon juice, some pepper and leave to cool.
   Serve at room temperature. Just before serving fold though coriander and garnish with preserved lemon strips.

Recipes from Kate McGhie.

Letter to Editor
print
pdf
Email a friend




Back