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| Sicilian fish steaks | Salad of sardines | Casserole lamb chops | Canadian fish and mussel | 20Min lamb stew baby vegies | Chicken Chasseur | 2-minute lamb cutlets | Risotto parmesan and peas | Platter of Australian seafood | House salad Cobb dressing | Barbecued baby fish | Caramelised pear pie | AF Chicken sweet chilli sauce | Baby snapper w/Italian salsa | A salad from Morocco | Asian duck slaw | BBQ chicken w/olive salsa | BBQ lamb patties Tzatziki | Big Tex's baby back ribs | Crostini alla Toscana | A SALAD FROM MOROCCO WITH HARISSA YOGHURTServes 4 Ingredients- ½ cup plain yoghurt
- 1 heaped tspn harissa (Middle Eastern spice paste)
- 3 tbsp chopped fresh coriander
- juice of ½ lemon
- 1 green capsicum, cored, seeded & diced
- 2 celery stalks, finely sliced
- 1 punnet cherry tomatoes, quartered
- 10-12 stuffed green olives, sliced
- a good handful of Italian (flat leaf) parsley leaves
- 1 tbsp chopped fresh mint
- 2 pieces preserved lemon, rind finely sliced
- freshly ground pepper
- olive oil
- balsamic (or red wine) vinegar
- pita bread
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Method- Combine the yoghurt with the harissa, 2 tbsp chopped coriander and lemon juice. Taste for seasoning and set aside.
- Then toss the capsicum, celery, tomatoes, olives and parsley with the remaining coriander, mint, preserved lemon, ground pepper, a generous splash of oil and the balsamic until well combined.
- Serve with a sprinkling of the yoghurt on top and warm pita bread on the side or as an accompaniment to a simple grilled or barbecued meat dish.
- nb. Almost any variety of vegies can be used for this salad.
© Iain Hewitson
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