Another post from our metho-correspondent, Stephen.
It’s best not to have too much heat in a small galley on hot humid days so I thought I’d go for a few salads. I imagined vegetarians would be ok with that sort of thing. One thing I like to do with salads is add fruit, and I love peaches at when they’re in season. Peach salad goes particularly well with seafood, I think, especially the prawns which come off the boats a few fingers along, though I’m not doing seafood today.
- 4 peaches, cut into 1/8ths
- Zest of 1 lime
- Juice of 1 lime
- flesh from inside the lime (but try not to add the skin from the segments
- 1 tablespoon of olive oil (extra virgin)
- half a red onion, sliced
- 1 seeded mild chilli
Mix by hand.
- A few lettuce leaves
- 8 radishes
- 1 Lebanese cucumber
- 1/3rd cup of burghul wheat
- 1 pomegranate (but leave some seeds whole for garnish)
- ¼ cup of water
- Balsamic vinegar
Soak the burghul wheat in the pomegranate juice and water until it has soaked up all the moisture.
Peel the cucumber, cut it lengthwise into 1/4ers, de-seed it, cut each quarter lengthwise again and chop into small bits.
Chop the lettuce and radishes into small bits
Squeeze out the excess moisture from the burghul wheat.
Combine all ingredients
Adjust to taste with balsamic vinegar
Tomato and feta
- 20 cherry tomatoes
- 2 spring onions
- 6 mint leaves
- handful of baby spinach
- Persian feta (as much as you like)
- White pepper
Try to get as many different coloured tomatoes as you can. Chop them into quarters. Coat them in a heavy dust of white pepper. Add salt to taste. Mix them thoroughly and leave to one side for half an hour.
Cut the spring onions on an angle, about a cm per cut.
Chop the mint finely
You can leave the baby spinach leaves as is
Add all the ingredients together then break the feta over them and mix.