The rest of the Moroccan meal follows.
The following di
sh is a perfect for my style of cooking since it includes wonderful fresh produce, piquant spices and heaps of herbs. I always overdo the herbs - like seriously overdo them, usually adding extra at serving so they are not cooked. The same with the cherry tomatoes - adding them at the end preserves their colour and texture.
sh is a perfect for my style of cooking since it includes wonderful fresh produce, piquant spices and heaps of herbs. I always overdo the herbs - like seriously overdo them, usually adding extra at serving so they are not cooked. The same with the cherry tomatoes - adding them at the end preserves their colour and texture. Oven cooking is my favourite as you can do other things while the oven performs its magic task of bringing out all the flavours.
Roast Vegetable Salad
2-3 courgettes (zucchini)
1 Spanish onion
2 red peppers
16 cherry tomatoes
2 garlic cloves - chopped
1 tsp cumin ground or seed
10ml or 2 tsp fresh thyme or 10 torn basil leaves
4 tbsp olive oil
Juice of 1/2 lemon
1-2 tsp harissa or Tabasco sauce
Fresh thyme leaves to garnish
Preheat oven tp 220 C or 425 F.
Top and tail courgettes and cut into long strips, cut peppers into chunks, and cut onions into thin wedges.
Place vegetables in roasting tin, add garlic, cumin seeds and thyme or basil. Sprinkle with olive oil and toss to coat . Cook in oven until veges are slightly charred at the edges. Add the tomatoes just at the end so they are warmed but not cooked.
Blend lemon juice with harissa and stir into vegetables before serving.
Garnish with thym
e or basil.
e or basil. Tomorrow - Couscous With Almonds and Olives
I'll let you know how the meal turned out - I wonder if our hosts will be happy with the results of their day at the races.
Cheers Clara
