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Hello from the other side.


Sorry, sorry, sorry.

 I haven't blogged for a while ... actually I haven't blogged for six months ... lets face it that's tantamount to a dereliction of duty.
I was finally pushed out of my torpor by a post from Lulu, one of the few loyal followers of the blog that I don't actually know (but feel that I do a bit) she said;
We were commenting (as we all use your blog) how quiet you had been recently and hoped everything was OK. 

So firstly, I wanted to say yes I am OK, thanks for asking. Secondly I wanted to promise that I will get back to blogging. My pathetic excuse is that the distractions of the emptying of the nest have meant I have not only neglected the blogging but much, much worse I have neglected the cooking of new things.

As a small token of my appreciation I bring you 'beetroot, almond and mint salad' from the absolutely fabulous, gift that keeps giving, the Morito cookbook. It's one of the few things that I have 'cooked' recently. Actually I made it for my dear friend Peter when he was on one of his trips to the UK. We just ate it with some crackers but flatbread would be good or as part of a mezze of some kind or even just as a starter on its own

btw the picture doesn't really do the finished dish justice!!!

The recipe

Serves 4
At Morito we often serve this salad with a few thin slices of cecina (Spainish cured beef) or Pastirma. However, it’s so delicious on its own that it is difficult to stop eating.
Ingredients
Salad
3 tbsp blanched almonds
700g raw bunched beetroot, peeled and coarsely grated1 quantity of pomegranate dressing (see below)2 tbsp shredded mint2 tbsp fresh pomegranate seeds
Pomegranate Dressing
Freshly squeezed juice of 1 large pomegranate ( I cheated and used Pom! )
1 tablespoon Forum Cabernet Sauvignon vinegar or a good quality aged red wine vinegar with a pinch of sugar
2 tablespoons pomegranate molasses

Method
Roast the almonds in the oven at 150C/Gas 2 until golden brown. Cool and roughly chop. Place the grated beetroot in a bowl. Pour over the dressing, then add the almonds, mint and pomegranate seeds. Mix well, taste and serve.

Comments

Lulu said…
Hoorah!! You are back!! This looks and sounds delicious, definitely one for the weekend. I went through exactly the same lack of enthusiasm in experimenting with new recipes when my youngest daughter went to uni four years ago but I'm beginning to cook again. The girls were appalled to find out that when they are not here we eat in front of the TV - and sometimes - an M&S.
February 18, 2016 at 5:18 PM
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