I’ll admit that at
the beginning, a lot of my day-to-day cooking had consisted of relatively quick
recipes: Boil up some derivative of pasta, heat up sauce on the hob for a few
minutes while adding Italian spices and maybe some wine, and then combine. Or, microwave
some ready-made rice and grill marinated chicken together with one of
Sainsbury’s curries. I’ve tried to step out of my comfort zone and explore some
new dishes.
During my recent
travels in Turkey, I once again experienced the wonderful simplicity and
freshness of the traditional shepherd’s salad, or Çoban Salatası. In preparation for a big genetics lab experiment, I gave
this salad a go to ensure a reasonable vitamin count.
The ingredients:
Peppers also make a nice addition.
The
dressing:
This dressing is so healthy that trousers need not be unbuttoned. Just add extra virgin olive oil, sprinkle in pepper
(and cumin if you have it), and add in juice from half a lemon. Drizzle this over all
of your chopped vegetables, and then finish with parsley and salt.
Here
is the finished product:
I
improvised, but if you would like some more exact measurements, check out: http://www.food.com/recipe/turkish-salad-82177
Thanks to this meal, copious amounts
of fried rice, and a lot of tea, I survived the adult survival experiment,
although some of the fruit flies I infected with virus have not been so lucky.
0 comments:
Post a Comment