Salad with figs and feta
Starters (Main salad or side dish (2 servings))
Ingredients
4 tbsp olive oil
2 tbsp lemon juice
2 tbsp honey
1 clove garlic, crushed
150-200 g mixed salad
2 tbsp Chia seed
2 tbsp walnuts, roughly chopped
1 tbsp pine nuts (toasted) or
1 tbsp pumpkin seeds
1 red onion, cut into thin rings
6 dried figs, halved
100 g goat or sheep feta
petals of 1 rose
Preparation
Make the dressing by mixing olive oil, lemon juice, honey and garlic. Set aside.
Arrange the lettuce on a large platter and sprinkle with Chia seed, walnuts, pine nuts or pumpkin seeds, red onion rings and figs. Crumble feta on the salad and sprinkle with rose petals. Serve the dressing separately with the salad.
The salad can be served as a meal salad or as a side dish with fish.
-copy-24-07-19-10-57-19.JPG)
Vadouvan yoghurt curry with chicken
Heat 2 tablespoons of oil in a frying pan and fry the onion over medium heat.
-13-09-19-09-34-51.JPG)
LIME YOGURT CAKE
Preheat the oven to 180°C. Grease a 22 cm baking tin and put baking paper on the bottom of it. Strain flour with baking powder and salt in a bowl. Add ground almonds and granulated sugar and
Meatballs with rose petals
Mix the beef and minced lamb with eggs, garlic, onion and finely chopped ginger.
ROSE ICE CREAM
Heat the water with sugar until the sugar is well dissolved.
Redfish with harissa and rose petals à la Ottolenghi
Powder the fish fillets with flour. Heat oil in a frying pan and cook the fillets for 2 minutes on each side.