Archive for November, 2012

November 7, 2012

Yesterday’s Lunch: Our Fattoush

Fattoush is basically a bread salad from the Levant made from toasted or fried pieces of (stale) pitta bread. Added to it are herbs – flat leaf parsley and mint – and fresh vegetables including tomatoes, cucumber, red onion and even radishes. It’s often seasoned with sumac.

Sometimes peppers, feta cheese, olives, carrot and lettuce are added. Really it’s up to you, but choose good fresh ingredients that are in season.

You’ll notice that ours has some chickpeas in it. You’ll often notice that on ETP. It’s not quite trad in Fattoush recipes, but not really a heresy either.

We lightly fry the pitta. Don’t blacken it. It will also continue to crisp up once you take it from the frying pan to cool, so don’t overdo it. The rest is chopping and assemblage. Don’t cut the vegetables too finely – you’re not making tabbouleh.

That’s it really: a combination of fresh flavours and pleasing textures. A great lunch or light supper. Oh, and yes, we often have feta in ours. This one didn’t.

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November 1, 2012

Last Night’s Dinner: Fig, feta and butter bean salad

We’re a little behind on recipe posts this autumn – I do apologise – which means that the best of this year’s figs might have come and gone. If you can nab some, especially the Turkish ones, go get!

We made this salad by combining some classic fig-related ingredients and adding another one, butter beans. Figs and feta? Of course. Honey roasted figs? Naturally. A little mint with that? Oh go on then. But butter beans? Really?

Well, take out the figs and the butter beans fit this recipe fairly obviously. So, we threw them all together. To begin, quarter the fresh figs, drizzle with a little runny hunny and ‘roast’ in the oven on an oven tray for around 15 minutes on a medium heat until the flesh has warmed and softened and begun to caramelise on the surface with the help of the honey.

In the meantime, add a little olive oil to a wide frying pan, add two tins of drained organic butter beans and cook them gently for a few minutes until their skins begin to turn a golden brown colour. Remove from the heat.

In a large, shallow salad bowl, combine the roasted figs and butter beans. Crumble in a block of feta cheese and a small handful each of chopped fresh mint and flat leaf parsley.

And that’s it. Eat just warm or at room temperature. It’s like a ray of sunshine from the middle east cutting through a British autumn mist.