Another week, another round of recipes to create

It seems my life revolves around food – cooking and eating.  Every day I think about what to make for dinner.  Maybe it’s my age, but these days I’m leaning towards lighter meals and less meat. Or maybe it’s just that I’ve eaten more than my fair share of food and my body is shouting “enough!!”

I now find myself searching for more interesting interpretations of salads and while Ottolenghi has produced some very fine books with delicious vegetarian meals, I find a lot of them tend to be on the labour intensive end of the cooking spectrum.  By the time I get home from yoga, I want something quick.   Quick is also the key to shopping expeditions:  I generally have 10 minutes before my yoga class to race into the shops to purchase my ingredients, so I can’t afford to have huge lists.  Nor can I afford to aimlessly wander the aisles searching for inspiration (something that is at times a challenge in Noosa – the tale of my frustrating search for instant polenta being a case in point).

So to this week’s eating. I have a bunch of kale in the fridge and some zucchini, brussel sprouts, cos lettuce, cucumber, coriander, mint, a pomegranate, a hot -smoked trout, haloumi, a jar of baby roasted peppers and in the cupboard: two potatoes, onions, preserved lemons, chick peas and a whole host of vinegars.  In the garden: sage, rosemary, parsley, thyme, curry leaves, kaffir lime.  What to make?

The kale needs to be eaten as does the smoked trout. So here goes:

A kale and smoked trout salad with haloumi and roasted peppers.

The other day I came  across a recipe for a kale and smoked trout salad that looked very appetising but when I read through the list of ingredients it seemed that everything was thrown without consideration of how all the ingredients would actually taste together.  Kale, smoked trout, haloumi, roasted chickpeas dressed in olive oil and smoked paprika, chimichurri (an Argentinian sauce traditionally used for bbq meats), pomegranate, yoghurt-tahini dressing, and poached eggs.  Overkill? The maxim ‘less is more’ had clearly never been heard of, so while it looked good in the photo, I’m sure it would have tasted … well, how to politely put it: much like those piles of food that people heap on their plates at buffets.  Lacking a flavour profile with too many conflicting tastes and textures.

So here is my version of the salad:

  • 1 bunch kale leaves, trimmed and torn into bit sized pieces
  • 1/4 cup coriander leaves, torn (or roughly chopped)
  • 1/4 cup parsley leaves, chopped
  • 1/4 cup mint leaves, torn (or coarsely chopped)
  • quarter segment preserved lemon, finely sliced into strips
  • 1/2 jar baby roasted peppers, sliced into strips
  • 1 hot-smoked trout, flaked
  • 1 block haloumi, sliced and dry seared then cut into strips

and for the dressing, I opted to mix:

  • 2 tbsp tahini,
  • 2 tbsp water
  • 2 tbsp lemon juice
  • salt, pepper
  • 3 tbsp olive oil

There are obviously many variations on this dish.  You could just as easily use chick peas and haloumi (but omit the trout); or trout with poached eggs (omit the haloumi), or trout and pomegranate and maybe some lovely little tomatoes, but never ever, everything at once.

As for the brussels sprouts  – they’re for tomorrow’s meal.   Oh, and there’s tofu too.  I’m starting to get inspired.

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