It was December 2006 in Morocco – my family and another family, the Dreyers, found ourselves in a carpet shop in the Imperial City of Fes. We could not believe our eyes (or our stomachs for that matter) – sitting in this surreal room, having lunch of salad, marinated olives and bread, among millions of large rugs collecting dust in the corners of the majestic riad (close to a mansion, with the rooms designed around a patio). Nevertheless, the lunch did not come priceless – we were eagerly offered some carpets afterwards: “Shock me with your price. I give you very good price,” (nothing is sold without bargaining first in Morocco).
A page alone cannot begin to describe how the northernmost country of Africa captured my heart… . Now, where I am living in the southernmost tip of Africa, there are still the bright memories of one of the best holidays I had in my life with my family and friends. This is one of the recipes I brought back with me and it allows one to travel over deserts, jungles and oceans to experience Morocco – all in just a serving of this salad.
What do you need to go on this trip?
Only 8 of the reddest tomatoes
One red onion
2 T chopped mint (a small bunch)
2 T good extra virgin olive oil
A big pinch salt
Freshly ground black pepper, three or four grinds
3 T freshly squeezed lemon juice
A pinch of icing sugar
Your itinerary:
Take out your serving bowl (a plate will look gorgeous) and ingredients. There is one thing of tomatoes, actually two, which make or break the tomato – never store tomatoes in the fridge (excepts mini ones) and always go for the reddest ones – and then Mohammed’s your uncle! Firstly cut your onion from the root to the top part where the leaves sprouted from, length-ways in half. Peel it and discard (if it goes onto your compost heap, you are doing your bit to the environment too), then cut it in thin slices. Do this with both halves. Toss the slices into your serving bowl, while loosening the bits of the onion. Cut the tomato in quarters, the chunkier the better, but you still want to be able to put it into your mouth in one bite! I don’t like fighting with huge pieces of salad ingredients at all, it must be totally recognisable but also chewable. Morocco will really come to town when you chop the mint finely next, and then add it. In with the lemon juice, salt, pepper, and olive oil. Morocco has arrived – it is ready to serve – with bread and olives, with your invention, with a tagine, or on its own as a refreshing lunch.
These two ingredients are like a soon-to-be married couple – unusually fresh and new. It does seem like a strange combination at first, Mr Avo is not usually seen with Mademoiselle Papaya, but as soon as they are placed on a bed of rocket and dressed with a splash of good balsamic vinegar, all your doubts will have gone. Try this engagement, it may just be the recipe to a successful marriage…
For a couple:
One avocado pear (are they ever-so-slightly yielding and soft if you press against the skin? If it is rock hard, you’ve got a immature boy in your hands)
Half a big or one small papaya
Half a packet or two small handsful rocket leaves
A good drizzle of the best Balsamic Vinegar you can find
One or two grinds of pepper
How to go about it:
The papaya is extra seductive if you store it in the fridge beforehand, but that is not necessary. Wash your rocket in a colander and and shake the water off to drain. Place in a flattish bowl. Cut the papaya in half and take the skin off, scrape out the seeds. Now cut the halves, as you would do with chips and place it on top of the rocket. Follow with the avo, which can be a bit of a pain in the backside with taking off the skin, but it well worth the effort. I usually end up with quite a mash, so I tried cutting the avo in half, taking out the pith and holding it in one hand, slicing the avo in the skin in pieces and then scooping it out with a spoon. The salad is now ready to be dressed, be yourself and drizzle the balsamic with love. Grind over the pepper and serve with anything you like or on its own.
Peel and cut a medium spanspek/melon in about 5cm x 5cm (roughly!) squares. Wrap pieces parma ham around the spanspek and arrange on a plate. Add a swish of peppery olive oil and serve. What makes this a great combination? The sweetness of the spanspek and the saltiness of the parma ham show that opposites attract in this case.
(All) You Need (Is Love):
- 2 tins mixed beans, drained
- a handfull grean beans, roughly sliced
- one smallish red onion, as finely chopped as you can
- knob butter
- juice of one lemon
- pepper and 1/2 hanfull coriander(chopped)
How ro go about it: It’s so easy!
- Put on some music
- Use a small, deep pan and melt the butter in it on a meduim heat
- Add the red onion and green beans and stir around for about 2 minutes, untill you can smell the flavours developing.
- Now add the mixed beans, turn off the heat and gently toss to coat everything with the yummy butter.
- Sqeeze lemon juice into the beans (don’t be shy.
- Finish off with a good grind of pepper and the coriander.
- Place in the fridge ’till you need it. Keeps up to one week.
Good any timme in the day, especially if you gas has run out… hehe
