Friday, 30 September 2016
Monday, 26 September 2016
A take on a Yotam Ottelenghi salad that was in the Guardian on Saturday.
But I didn't have pot barley, so I substituted red rice, and used a couple of carrots and half a red pepper plus half a chilli, ( these were languishing in the fridge,and needed eating.)
the salad is part raw, part cooked,
so here's what I used
Red rice ,
Zest and juice of 1/2a large lemon.
2shallots, peeled and sliced,
I clove of garlic,
A small handful ( 4) button mushrooms sliced thinly
Half a fennel bulb, sliced thinly
Oil, salt and pepper
A good sized frond of Tarragon leaves chopped
Basil leaves chopped.
I cooked the rice and drained it
Fried the shallots ,garlic and carrot, and when they were coloured , added the finely sliced pepper and chilli to the mix.
Added all that to the rice, and then gently mixed in the raw vegetables, poured over a dressing made with lemon juice ,oil , salt & pepper, and then finally added the herbs.
The mushrooms have absorbed most of the dressing.
Now I don't seem to be able to take a photo, but it really is delicious. Try it! I have made enough to have twice.