|fresh and zingy|
Here we have a recipe from plum gorgeous, by Romney Steele, an American artist, writer and cook. She spent a year living in a mountaintop orchard, which inspired the seasonal, fruity recipes in her book. Since we're having very warm weather already (it's only the second week of Spring!), a fruit-laden salad appealed to me. This book has lovely photos, and over sixty homey recipes, using simple and fresh ingredients. The methods are (mostly) uncomplicated, the recipes full of flavour; this is a book to appeal to many a home cook.
160g. (1 cup) burghul wheat
a large pinch of salt - maybe 1/8 of a tsp?
240 mLs (1 scant cup) boiling water or vegetable stock
1/2 small red onion, finely chopped
130g. (3/4 cup) of fresh corn kernels
1 Continental cucumber, diced
150g. (1 cup) fresh blueberries
40g. (1/4 cup dried blueberries), softened in just-boiled water for five minutes
50g. (1/3 cup) pine nuts, lightly toasted in a small, dry frypan
1 bunch parsley or fresh coriander leaves, chopped
handful of fresh mint or chives, chopped finely
3-4 tbs lemon juice
2-3 pieces of preserved lemon, chopped finely - just the skin, flesh discarded
3 tbs extra virgin olive oil
sea salt to taste - maybe 1/2 tsp
black pepper to taste - a dozen grinds of the mill perhaps?
Place the burghul and salt in a medium bowl
Pour the boiling water over, stir, cover and let sit for 15-20 minutes
Then drain any excess liquid, and fluff up with a fork
While you wait for the burghul to 'cook', mix the onion, corn, cucumber, blueberries, pine nuts and herbs in a large mixing bowl
Now stir in the burghul, and the amount of lemon juice you fancy
Then in go the preserved lemon and olive oil
Season with salt and pepper
Adjust the lemon juice, salt and pepper to your taste
If you fancy, serve with a protein like chicken or fish
Try quinoa or couscous if you don't have burghul
Blanch the corn kernels for a few minutes then refresh under cold water if you like your corn a little less crunchy
Use frozen corn kernels if you can't be bothered taking them off a cob - but you'll need to sit them in boiling water for a few minutes to defrost them
If you prefer, choose two small cucumbers of whatever sort you fancy
Use a different dried fruit if you don't have blueberries - cranberries perhaps?
This is a great side, but you could eat it happily as a main
I served this with baked buttermilk panko chicken
|looks delicious already|
|tossed and ready to eat|
|panko chicken to go with ...|
|knobs of panko chicken on top of this fruity salad = yum!|
To be honest, Mr P. and I prefer couscous so when I make it next time, that's what I'll use. I bought the burghul from a bulk store; maybe it had been sitting in its plastic (!?!) tub for way too long :-) Anyways, this was a really tasty and fresh salad, and you could feel it doing you good as you masticated. And I felt very virtuous using up some frozen buttermilk that was lurking in the depths of the freezer. A delicious and surprisingly hearty dish, my friends.
|artwork © Sherry's Pickings|