Nigel Slater’s recipes for cucumber, avocado and basil tabbouleh, and honey panna cotta
It might be jolly useful to have a summer salad up your sleeve that is both light enough for summer but also substantial – the sort you might bring out with a plate of marinated mozzarella or burrata, a summer terrine of salmon trimmings or perhaps some thick, jagged pieces of roast chicken picked from its bones. A salad that will keep overnight if it has to, and whose presence on the table is unlikely to break the bank.
A green herb tabbouleh fits the bill: a couple of handfuls of grain tossed with twice its volume of very finely chopped parsley, a fist of mint, spring onions and lots of lemon and then a few surprises in the form of neat cubes of avocado and large and peppery basil leaves. When the summer is at its height I will include diced cucumber, too, for a further shot of coolness and bring it to the table with a bowl of crisp, cold lettuce leaves I have soaked in iced water, with which to scoop it up.
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