RSS Feed

Posts Tagged ‘salad’

  1. Rocket and Nectarine Salad

    July 13, 2005 by Lisa

    A gorgeous summer salad that’s perfect with barbequed meats and suchlike. This one is adapted from another recipe found online because I seem to be well-placed for rather mature rocket in my garden. The nectarines set off the taste really well.


    • 3 tbsp Rasberry vinegar
    • 1 tsp coarse grain or dijon mustard
    • 5 tbsp good quality olive oil
    • sugar, salt and pepper to taste

    Mix together well and pour over 2 or 3 sliced ripe nectarines and a few big handfuls of rocket leaves. I added a handful or coriander leaves once as well, which was a nice variation. Use some milder leaves as well if the rocket is too strong. The original recipe also called for toasted walnuts, but I reckon pecans or cashews would be nicer.

  2. Ceviche

    January 1, 2005 by Lisa

    This Mexican style salad/side dish is a surprise to everyone who tries it. The fish is not cooked in the traditional way, but in lime juice which gives it a cooked texture and appearance and for all I know, fulfills the qualification of “cooking”. Serves 4 to 6.


    • 250-300g fresh white fish. I used halibut, but sea bass, snapper, plaice or just about anything will work.
    • 250g cooked prawns and/or tiny bay scallops
    • Enough lime juice to cover the fish. Since limes are not so juicy, you may supplement with lemon juice if you get bored trying to squeeze enough from a lime.
    • 1/2 a large onion
    • 1 small jalepeno pepper (or 5 or 6 slices of the pickled variety we get in the uk) or one or two fresh red chili pepper
    • 2 medium tomatoes
    • 10-20 pitted green or black olives
    • 2 or 3 large spoons full capers
    • 1/4 – 1/2 spoon cumin powder
    • 1/4 – 1/2 spoon dried oregano
    • handful fresh coriander
    • 60 ml (1/4 cup) olive oil


    Remove the skin and slice the white fish into thin strips. Place in a glass bowl and cover completely with the lime juice. If you’re using uncooked scallops or prawns, put them in the bowl as well, otherwise, hold off until later. Cover and place in the refridgerator until the fish looks “cooked” – in other words opaque and flaky. This should only take a half an hour to an hour depending on the thickness of the fish or the size of the prawns/scallops.

    Meanwhile, finely chop the onion, pepper, tomatoes and olives.

    When the fish is ready drain off the lemon juice and add the chopped vegetables and the rest of the ingredients and mix well. Cover and return to the fridge for another hour or two. Some recipes suggest 24 to 48 hours, but I prefer the more subtle flavour when left not quite as long. On the other hand, my lunch of ceviche and avocado 48 hours later was quite fab.

    You could add all manner of things as well, like artichoke hearts, chopped avocado or black olives.