Always on the lookout for something a little different, I spotted this recipe for Cypriot Salad in the latest Cuisine magazine. It's a great wholesome recipe for a vegetarian main or for meat lovers, a lovely accompaniment for chicken or lamb.
I thought it would be the perfect dish for a recent celebration lunch and (if there were leftovers) a great dish to take to a couple of vegetarians in the family who have recently had a new baby. We all know what those first few weeks are like! And yes, they were most grateful for the leftovers, this dish in particular as it contained no dairy (apart from the garnish of a dollop of yoghurt), perfect for their Vegan guest staying over to help with said baby.
It contains Farro, a grain I had not used before. http://en.wikipedia.org/wiki/Farro. It comes from the wheat family, a nice change from bulgar wheat, easy to cook, very filling and tasty.
I had a bit of a challenge sourcing Farro but finally found a 500g bag at Moore Wilson's http://www.moorewilson.co.nz/, a great shop in Wellington where almost anything can be found. I would recommend a visit, think a 'toy shop' for cooks and food lovers!
I love experimenting with new ingredients, sometimes they end up languishing in my pantry but more often than not they end up as a favourite. In this case one to be used for special occasions as Farro is imported and not cheap! To find it, you might have to shop around. A good organic shop or health store will have it but I find once something has caught on - more people bring it in and the price tends to come down a bit.
I always smile to myself and think of my mother when I cook new dishes, she was not a fancy cook and once considered Couscous (instead of spuds) a 'bit posh'. I suppose in her day feeding a hungry family of five, (without all the fancy gadgets and the variety of food we have now) it was always a mission to get a meal on the table, on time, within a weekly budget. The only thing considered exotic or fancy back in those days would have been a stir fry!
Cypriot salad can be prepared the night before, by cooking the Farro and lentils and roasting the pumpkin. You can then assemble everything and add the dressing closer to serving. I really like all the nuts and seeds in this salad too, they make a lovely crunchy addition to the Farro's chewy texture. And if you love Moroccan flavours, you will love this. I have included the link to the recipe. I hope you enjoy it!
http://cuisine.co.nz/cuisine.nsf/recipes/cypriot-salad-with-roast-pumpkin-currants?Opendocument&HighLight=2,cypriot,salad
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I thought it would be the perfect dish for a recent celebration lunch and (if there were leftovers) a great dish to take to a couple of vegetarians in the family who have recently had a new baby. We all know what those first few weeks are like! And yes, they were most grateful for the leftovers, this dish in particular as it contained no dairy (apart from the garnish of a dollop of yoghurt), perfect for their Vegan guest staying over to help with said baby.
It contains Farro, a grain I had not used before. http://en.wikipedia.org/wiki/Farro. It comes from the wheat family, a nice change from bulgar wheat, easy to cook, very filling and tasty.
I had a bit of a challenge sourcing Farro but finally found a 500g bag at Moore Wilson's http://www.moorewilson.co.nz/, a great shop in Wellington where almost anything can be found. I would recommend a visit, think a 'toy shop' for cooks and food lovers!
I love experimenting with new ingredients, sometimes they end up languishing in my pantry but more often than not they end up as a favourite. In this case one to be used for special occasions as Farro is imported and not cheap! To find it, you might have to shop around. A good organic shop or health store will have it but I find once something has caught on - more people bring it in and the price tends to come down a bit.
I always smile to myself and think of my mother when I cook new dishes, she was not a fancy cook and once considered Couscous (instead of spuds) a 'bit posh'. I suppose in her day feeding a hungry family of five, (without all the fancy gadgets and the variety of food we have now) it was always a mission to get a meal on the table, on time, within a weekly budget. The only thing considered exotic or fancy back in those days would have been a stir fry!
Cypriot salad can be prepared the night before, by cooking the Farro and lentils and roasting the pumpkin. You can then assemble everything and add the dressing closer to serving. I really like all the nuts and seeds in this salad too, they make a lovely crunchy addition to the Farro's chewy texture. And if you love Moroccan flavours, you will love this. I have included the link to the recipe. I hope you enjoy it!
http://cuisine.co.nz/cuisine.nsf/recipes/cypriot-salad-with-roast-pumpkin-currants?Opendocument&HighLight=2,cypriot,salad
.JPG)
1 comment:
that looks yummy, and wouldn't feel at all guilty having chocolate for afters ... not that I ever have : )
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