This is going to be the briefest of posts! I needed a quick pre-workout snack and while the juicy peach in the fruit bowl was calling my name, I just wanted a little spicy kick.
So I sliced up the peach, arranged it on a plate, poured a teeny bit of balsamic vinegar, sprinkled some berbere and just a dash of Himalayan salt.
It hit all the right notes and as you can tell from the picture, is a pretty anytime snack to serve.
PS. I’ve tried this by substituting chilly powder, Indian chaat masala or black pepper for berbere and each version has been yummy. It also tasted yummy with nectarine or apples instead of the peach.
Do you have a favorite pre-workout snack?
I’ve been trying a lot of new things in the kitchen and when I looked at the recipe for this salad in BBC’s Good Food India magazine, I just wanted to eat it right away. It looked healthy, had the perfect combination of tart, spice and sweet and most importantly seemed like an awesome salad to eat as a snack or lunch.
Here’s how to assemble this salad in 10 minutes – so easy to do, that a recipe is not even necessary 🙂
Step 1: Take two green apples, core them and slice them thinly. Toss them with the juice of a lime. Take a handful of frozen slender french beans or fresh ones and cook them for a few minutes in the microwave.
Step 2: Crush a garlic clove, a tsp of dry roasted peanuts, a hot fresh chili together and mix with a tbsp each of light soy sauce, light brown sugar and lime juice.
Step 3: Toss the output of Step 1 and Step 2 well and arrange on a plate. Garnish with a handful of dry roasted peanuts, a few tablespoons of pomegranate seeds and finely chopped coriander leaves.
We’d love your feedback if you try this out 🙂
One look at the picture of this salad and there was no doubt in my mind that this is one culinary experience I did not want to forgo. Yes, it came from the kitchen of Ottolenghi, a chef whose body of work I have only recently discovered. He was inspired by flavors he experienced in Turkey and vacillating prose like this…”This salad is so crunchy and sweet you can eat it with a spoon, and never stop.” And the best part…it was so easy to put together.
A few staples (onion, garlic, peppers, tomatoes, oregano, allspice, garlic, olive oil), a dash of the slightly exotic (pomegranate seeds) and some not readily available ingredients (pomegranate molasses which I substituted with some Modena Vinegar and brown sugar) came together in a happy marriage that looked beautiful on the plate and just as tasty on the palate.
As the weather gets warmer, try this salad whose recipe is featured on this link.
I plan to serve it the next time with a slight twist in tiny phyllo cups. It’ll look like a million bucks and taste like that too.
PS. The picture here is my creation!