Radish, Cucumber & Red Onion Salad with MInt & Orange Blossom Dressing

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radish, cucumber & red onion salad with mInt & orange blossom dressing

This recipe comes from the wonderful book, PERSIANA by Sabrina Ghayour. This is her debut cookbook and it is full of enticing and unusual recipes, using traditional ingredients and techniques with a modern, light translation. It is one of the best cookery books I have read in years.

Ghayour says: “Middle Eastern food can be heavy and plentiful, so you need to pair it with light, refreshing dishes that cleanse the palate and aid digestion. This is just that kind of dish – it is a perfect accompaniment to heavy meat and poultry dishes, providing a lovely fresh flavour – and it looks beautiful, too. The lightly sweetened dressing works well, counteracting the acidity, and I just love the intense crunchiness of this salad.”

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Harissa

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chopping chilies for harissa

1/2 lb fresh Jalapeño chilies
1 head of garlic, peeled
Large bunch of cilantro
1 tablespoon coriander seeds
1 tablespoon caraway seeds
1 tablespoon dried mint
2 tablespoons olive oil
Salt and freshly ground black pepper

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