Cookbook review by Tracey Zabar
This cookbook will expand your salad repertoire with Grilled Peach Salad with Mozzarella, Basil, and Honey, one with orange, fennel, and olives, and lots of other vegetarian goodies.
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CHARRED GREEK SALAD WITH FETA AND MINT DRESSING
Serves 4–6
This dish is an interpretation of the inimitable Greek salad, but is a little richer with the addition of charred cucumbers, tomatoes, and lemons. Perfectly smoky and salty, the heavy mint notes in the feta cheese dressing make this dish shine. The cooked cucumbers are a revelation, evocative of many Asian dishes we enjoyed as kids—my mum cooked them as she would any Asian marrow or gourd, in hot soups and stir-fries.
14 ounces (400 g) Persian cucumbers, halved lengthwise
1 pound (450 g) tomatoes, cut into large chunks
1 lemon, halved
2 thyme sprigs, leaves picked
extra-virgin olive oil
1 1⁄2 cups (300 g) orzo pasta
1⁄2 cup (90 g) kalamata olives, pitted
handful of flat-leaf parsley leaves, finely chopped
sea salt and black pepper
FETA AND MINT DRESSING
1 cup (150 g) Greek feta cheese, crumbled
2–3 teaspoons extra-virgin olive oil
1⁄3 cup (9 g) mint leaves, finely chopped
1⁄2 teaspoon dried mint leaves
juice of 1⁄2 lemon
1 small garlic clove, very finely chopped
black pepper
Substitute
cucumbers: zucchini
orzo: brown rice or quinoa (both gluten free)
Place the cucumbers, tomatoes, and lemon in a bowl and add the thyme, a drizzle of olive oil, and a pinch of sea salt.
Toss well to coat.
Heat a grill pan or grill until searing hot, add the cucumbers, tomatoes, and lemon, cut-side down, and leave to char for 2–3 minutes. When charred, remove and set aside in a bowl to cool. Remove the lemon and set aside for later.
When the cucumber halves are cool enough to handle, cut them diagonally into thick slices and return them to the bowl with the tomatoes. Season everything with a pinch of sea salt and black pepper.
Bring a large pot of salted water to the boil and add the orzo. Cook for 10 minutes, until the orzo is al dente. Drain and refresh under cold running water.
To make the dressing, place the feta in a small bowl and add the olive oil, fresh and dried mint, lemon juice, and garlic. Season with black pepper. Stir to break up the feta and create a chunky sauce.
Combine the orzo, cucumber, tomato, olives, and parsley. Add half the dressing and toss to combine. Transfer to a serving plate, season with sea salt and black pepper, and spoon over the remaining dressing. Serve with the charred lemon on the side.
Excerpted with permission from Family by Hetty McKinnon, photographs by Luisa Brimble (Prestel Publishing).
Tracey Zabar's Chocolate Chip Sweets: Celebrated Chefs Share Favorite Recipes is available here.
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Tracey Zabar's One Sweet Cookie Cookbook is available here.
A delicious collection of cookie recipes from extraordinary chefs, pastry chefs, and bakers. A great gift sure to delight anyone who loves to bake.
