22 | SALADS STRAWBERRIES AND SPINACH SALAD When we moved to Netanya one of our big worries was how were we (Saba) would continue growing salad greens. I vetoed Saba’s idea of ripping up the back terrace and bringing in truckloads of sand. Instead we left it as it was and he now grows his peppers, tomatoes, mangold and spinach in a chest-high trough which means no bending down involved. This salad was prepared when we picked our first crop of spinach. The strawberries we bought from a roadside vendor. Wash spinach and dry. Wash strawberries and remove stems. Cut strawberries into halves or quarters depending on size. Slice a cucumber and some green onions. Combine all ingredients together. Pour some balsamic vinegar and olive oil. Delicious. MINTED ZUCCHINI RIBBONS Cooking with Herbs (Australian Women's Weekly Home Library) Serves 6 My friend Dalia Lamdani, a food historian, and I in our ongoing discussions about food, would often come back to the fact that the way food is cut is of prime importance. The cutting of the zucchini in this recipe makes it novel and interesting. 1 kg zucchini 1 medium red pepper, finely chopped 1 tsp cracked black pepper MINT DRESSING ¼ cup canola mixed with olive oil ¼ cup fresh lemon juice 1 tsp agave syrup 2 Tbs mint, chopped Using a vegetable peeler, slice unpeeled zucchini into ribbon-like strips. Combine zucchini, red pepper and black pepper in a bowl. Combine dressing ingredients in a jar and shake well. Pour over zucchini and toss lightly.
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