Saksuka

Recipe

This tasty Turkish treat is one of our absolute favourites, a delicious meze that is at the top of our list whenever we eat out in Turkey.

Ingredients (serves: 4):

2 eggplants (long type)
2-3 peppers, finely chopped
2 tomatoes, peeled and cubed
2 medium size potatoes (optional)
1 courgette/zucchini (optional)
Tomato purée/paste
2-3 cloves garlic, crushed or finely sliced
Olive oil

Preparation:

Peel alternate strips off the aubergines (eggplants) lengthwise to create a stripey pattern. Chop into chunky cubes, sprinkle generously with salt, and leave to soak in a bowl of water for about half an hour. You can make şakşuka with or without potatoes and courgettes. Without offers a much purer appearance and set of flavours. With provides additional colours, textures, and tastes. Why not try it both ways. If you decide you would like to include them, then chop them into cubes like the aubergine and fry them up until golden. The potatoes need a bit longer than the other vegetables so give them a little extra time.

To soak or not to soak: A debate continues to rage as to whether salting and soaking aubergines really does help to remove any bitterness, but the main orthodoxy is that is better to do than not.

Rinse the aubergine chunks, pat dry, and then fry in a light olive oil until golden brown. Stir in the finely chopped peppers and the tomatoes and cook over a gentle heat. When these start to break down and disintegrate, add the tomato puree/paste and garlic, and continue to simmer for a few minutes. If the tomatoes aren’t especially juicy then feel free to supplement with a little water. You should be aiming for a really moist and juicy consistency.

Leave to cool. Serve chilled. It’s superb eaten with hunks of fresh bread or with some cool fresh yoghurt on the side.

Black Blean Salad with Avocado-Lime Dressing

Serves 4

This colorful salad features a quick dressing made from creamy avocado, tangy lime juice and zesty cilantro.

Ingredients

1 ripe avocado, mashed
1/4 cup chopped cilantro
2 tablespoons lime juice
2 (15-ounce) cans no-salt-added black beans, rinsed and drained
4 cups shredded romaine lettuce
1 cup grape tomatoes, halved
1 cup corn kernels, fresh or thawed if frozen
1 small red bell pepper, chopped
1/2 cup toasted pumpkin seeds

Method

In a large bowl, whisk together avocado, cilantro and lime juice until blended. Add beans, lettuce, tomatoes, corn, pepper, pumpkin seeds and toss until evenly coated.

Mango, Avocado, and Black Bean Salad with Lime Dressing

Ingredients:

2 ripe but firm avocados, halved, peeled and cubed
3 Tbsp lime juice, divided
2 ripe but firm mangoes, peeled and cubed
1 fresh jalapeno pepper, stemmed, seeded and finely chopped
1 tsp grated lime zest
2 Tbsp chopped cilantro, plus more for garnish
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp sugar
3 Tbsp extra-virgin olive ooil
1 (15-ounce) can no-salt-added black beans, rinsed and drained

Directions:

Gently toss avocado with 1 Tbsp of the lime juice in a medium bowl.  Add mango and jalapeno and gently toss to combine.  Set aside.

Whisk together remaining 2 Tbsp lime juice, zest, cilantro, salt, pepper, and sugar in a large bowl.  whisk in oil until thoroughly combined to make a thick dressing.  Add avocado mixture and black beans and toss gently.  Spoon salad onto plates, garnish with cilantro and serve immediately.

Carrot Salad

Ingredients:

1 bag baby carrots
1 Tbsp. ghee or butter
1/4 cup balsamic vinegar
3 Tbsp. olive oil
paprika
salt
pepper


Directions:

1. Mix baby carrots with salt, pepper, and paprika.
2. Sautee with ghee or butter.
2. Pour in bowl and add vinegar and olive oil.

Edamame Salad

INGREDIENTS
2 cups of Edamame
2 Tbsp of olive oil
Lemon zest (whole lemon)
Lemon juice (half lemon)

Salt
Pepper
Pecorino cheese
Mint

DIRECTIONS
Part boil edamame and drain. In a bowl, whisk together olive oil, lemon zest, lemon juice and salt and pepper.

Add edamame to bowl and mix. To serve, add shaved pecorino cheese and roughly chopped mint

French Green Lentil Salad

Either brown or green lentils can be used in tis salad, but we're partial to green - they have a firmer texture and are a little more handsome. But whichever you use, don't overcook them. Since cooking times can vary, you'll have to taste them often during cooking time.

Dressing:
1/3 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 Tbsp dijon mustard
1/2 tsp minced garlic

Lentils:
1 spring fresh Italian parsley
1 garlic clove, crushed
1 bay leaf
1 cinnamon stick
1 teaspoon kosher salt
2 cups french green lentils, sorted and rinsed

1/2 cup minced red onion
kosher salt
freshly ground black pepper
1/4 cup finely chopped fresh Italian parsley

To make the dressing: In a large bowl whisk together the dressing ingredients.
To prepare the lentils: In a large saucepan combine 2 quarts water with the parsley, garlic, bay leaf, cinnamon stick, and salt. Bring the water to a boil over high heat. Stir in the lentils and cook, uncovered, in gently boiling water until tender, 15 to 30 minutes. Drain the lentils. Pick out the seasoning and discard.

Whisk the dressing again. Add the cooked lentils and red onion. Fold to combine. Season with salt and pepper. Just before serving, sprinkle with parsley. Serve warm or at room temperature.

Makes 6 servings.

Shakshouky (Lebanese Eggplant Salad)

INGREDIENTS:
1 eggplant
a bunch of scallions or 1 leek
2 garlic cloves
1/2 lemon
salt and pepper
5 tomatoes
1/4 cup olive oil
1 tblsp. pomegranate paste/juice
a pack of tortillas

DIRECTIONS:
1.  Preheat oven to 400 degrees F.
2.  Cut slits in the eggplant.  Cover it with aluminum foil and place it in the oven at 400 degrees F for an hour.
3.  Boil enough water to cover your tomatoes.  Toss the tomatoes in the boiled water until the skin begins to crack (approx. 1 min).  Remove tomatoes and continue peeling their skin.
4.  Chop tomatoes.  Slice scallions or leek (white and green portions).  Chop or juice garlic cloves.  Juice lemon.  Place in a salad bowl.
5.  Pour pomegranate juice and a little bit of olive oil into the bowl.
6.  When the eggplant is ready, remove from the oven.  Skin the eggplant.  Remove the stem and some of the seeds.
7.  Chop the eggplant and place it in the salad bowl.  Add salt and pepper to taste.  Mix all ingredients.
8.  Let the salad chill in the refrigerator for at least 4 hours.
9.  When ready to serve, add remaining olive oil and mix again.
10.  Tastes very good with toasted tortilla.  Just dip the tortilla in the salad and enjoy!

Dama Bianca (Fennel and Celery Salad)

2 medium fennel bulbs, stalks discarded
6 pale inner (white) celery stalks, leaves discarded and stalks thinly
sliced
1 (1/2-lb) ball buffalo mozzarella (optional), roughly torn
1/2 tablespoon grated lemon zest
2 tablespoons fresh lemon juice
6 tablespoons good-quality fruity extra-virgin olive oil
1/4 tsp. fine sea salt
Halve fennel lengthwise, then thinly slice crosswise about 1/4 inch
thick.  Toss with celery and arrange on a platter with mozzarella.
Whisk the sauce together and drizzle over the salad.