This is a yoghurt meze dish. It is one of the few dishes where I like fresh dill. I had a small piece of feta so I included it.
Tag Archives: mint
I’ve posted about grilled lettuce previously, with brie and with vegan green sauce, and also grilled cabbage with nam prik sauce. So at a friend’s recent barbecue, when I was asked to make a salad, I made one without the iceberg lettuce, which I instead prepared to grill using olive oil, salt, and pepper.
There was already an herb sauce of parsley and mint with feta and sweet pepper on hand, so we used it to dress the lettuce. It was a popular addition to the meal.
I meant to make fresh spring rolls, but the wrapping material I’d purchased was too thick. So I settled for wrapping in lettuce around blanched sprouted mung beans, glass noodles mixed with soy sauce, carrot, sweet pepper, cucumber, basil and mint.
The peanut dip was really tasty and was made by mixing the following ingredients in a saucepan: one chopped shallot, about one cup of peanut butter, juice from one lime, two minced cloves of garlic, 1 tablespoon of maple sugar, salt to taste, 1 tablespoon of soy sauce, 1/2 teaspoon of red pepper flakes, 1 tablespoon of frozen grated coconut, 1 tablespoon of olive oil, and enough water to allow me to blend the ingredients. I simmered it for about five minutes until the ingredients were all mixed and the excess water had evaporated.
To make this salad, I tossed three sweet peppers with olive oil, salt and pepper. I chopped up an onion and put all the vegetables in a baking pan under a hot broiler for 20 minutes. I turned the peppers once, and stirred the tomato.
While the vegetables were cooking, I made a dressing consisting of one clove of garlic, juice from one lime, a pinch of sugar, olive oil, a handful of mint, a handful of parsley, a few coriander leaves and salt.
Once the vegetables were cooked I mashed the tomato and placed it on a plate, then added the peppers and let them cool a little before adding feta cheese and topping with the dressing.
This is an extra post because I’ve written about fatoosh before. The hot weather has me reaching for some familiar favourites. Now is a good time to remember all the wonderful summer dishes I haven’t eaten for months. I’ve been making pita bread to eat with all sorts of dips, and this is how I used up one leftover bread, for lunch.
To make this I used half a red onion, one carrot, one sweet red pepper, and one potato. I tossed them in olive oil, salt and pepper, then baked them 45 minutes at 200° C. After they were done I poured the dressing over them.