CAROB BREAD

                                                    CAROB BREAD

500 g (1 lb) plain flour

150 g (5 oz) carob flour

2 tbsp honey

15 g (.5 oz) salt

400 ml (13.5 fl oz) water

Yeast

 

Preheat oven to 180 C (350 F)  

Place all the ingredients in a mixer with a hook. Pulse together until the unsticks from the sides of the bowl.   Place the dough into an oiled bowl and cover with cling film and a small blanket for 30 minutes until the dough puffs up. 

Shape into a round loaf and place in a tin lined with baking parchment and bake for 25 minutes until puffed and crisp.

 

 

                                                  SUMMER SALAD

400 g (13.5 oz)   black beans boiled in salted water until tender and strain

2 cups fresh spinach, roughly chopped

500 g (1 lb) tomatoes, peeled, deseeded, and cut into chunks

½ cucumber, halved lengthwise, deseeded and sliced

1 peach, peeled, stoned, and cut into chunks

1 onion, peeled, halved, and finely sliced

8 radishes, sliced

2 avocados, peeled and sliced

100 g (3.5 oz)  feta, crumbled

¼ cup chopped parsley

¼ cup chopped dill

¼ cup chopped basil

¼ cup chopped rosemary

 

Dressing:

100 ml ( 3.5 fl oz) olive oil

2 lemons, zest and juice

2 tbsp honey

Salt and freshly ground black pepper to taste

 

Mix all the dressing ingredients until thick and set aside.  Scatter the beans and spinach on a large dish.  Arrange the tomatoes, cucumber, peach, onion, and radishes on top and toss them together. Place the avocado, feta, and herbs on the over and serve the dressing on the side.

 

 

                                         WATERMELON AND FETA SALAD

750 g (1 ¼ lb) watermelon

2 spring onions, trimmed and finely sliced

½ cup olive oil

4 tsp balsamic vinegar

300 g (16 oz) feta sliced

A small squeeze of lemon

 

75 g ( 2.6 oz) 2 day crustless bread blitzed into coarse bread crumbs

2 cloves garlic, peeled and finely chopped

½ medium-sized red chili, halved, deseeded, and chopped

2 ½ tbsp capers, rinsed

3 tbsp blanched almonds, roasted and finely chopped

1 small bunch of mint, ½ chopped

 

Cut the watermelon into cubes and transfer to a bowl with the spring onions.  Add 4 tbsp of olive oil and 2 tsp of balsamic vinegar and season with a very little salt and freshly ground black pepper.  Cover and refrigerate for 30 minutes. 

Fry the breadcrumbs in the remaining olive oil until crisp and golden Add the garlic, chili, and capers and cook for another 4 minutes.  Then toss in the almonds and remove them from the heat and stir in the chopped mint.

 

Brush the feta with olive oil and heat a roasting pan. Roast the cheese until it starts melting but still keeps its shape. 

 

Toss the cold watermelon with the spring onions and the remaining mint leaves and a little salt.  Pile on a dish, place the feta on top.  Squeeze a little lemon juice over, and sprinkle with the breadcrumb and caper mixture and serve immediately.

 

 

                                       LETTUCE AND TOMATO SALAD

 2 lettuces, trimmed, washed and patted dry

2 large tomatoes, peeled, deseeded, and cubed

1 large onion, peeled, halved sliced and soaked in water and vinegar for 10 minutes

1 tbsp chopped fresh oregano

1 tbsp chopped fresh thyme

1 tbsp chopped fresh basil

 

Dressing

4 tbsp olive oil

1 tbsp balsamic vinegar

1 heaped tsp mustard with honey

Salt and pepper to taste

 

Mix all the dressing ingredients well together and set aside.  Shred the lettuce and place in a salad bowl with the tomato, sliced onion, chopped herbs, and toss gently.  Pour the dressing evenly over and toss thoroughly before serving with warm crusty brown bread.

  

 PLEASE BE VACCINATED AGAINST COVID-19 SO THAT YOUR BELOVED FAMILIES, FRIENDS, THE WORLD AND YOURSELVES REMAIN HEALTHY AND SAFE