Today’s recipe is a clementine and fennel salad with a citrussy dill dressing, a light, sweet side salad with the zesty overtones of clementine and the uniquely aromatic flavour of dill, which pairs beautifully with citrus flavours. Anise-scented fennel is the perfect vegetable to base this salad upon, bumping it up to a full sized, slaw-esque side salad.
Milestones in Blogging.
This is post number one hundred and ninety six in the history of le petit oeuf, meaning that the big two-hundred is fast approaching, a massively significant milestone in my blogging life. Those 196 posts comprise approximately 200,000 words and around 1,000 images. If that's not enough words, I write another thousand every morning of every day, as part of my morning pages ritual. This practice is fast approaching it's first anniversary on the 9th May, meaning I will have written nearly 365,000 painful
Today’s recipe is a chickpea and red pepper salad jewelled with delicious, crisp pomegranate seeds and dressed with a pomegranate molasses dressing infused with za’atar, which I knocked up in a hurry whilst trying to use up some leftovers. Yes, I genuinely had everything except the rocket knocking around in the cupboard. I keep an excessively large jar of roasted red peppers in the fridge and I was gifted a couple of enormous pomegranates along with a whole basket of other fruit and veg by my neighbours, after I cut down their trees for them (I had asked first).
The Best Olive Oil in the UK?
The basis of this dish goes back to an unassuming side street in Clerkenwell, a short stroll down the road from City University, the seat of learning where I study Food Policy. There exists an electrical store, a purveyor of junction boxes, consumer units…
I’ve probably stated that lots of recipes are easy, but this roasted pepper goat’s cheese salad really is. It honestly ticks the simplicity box with a big, fat ‘X’, especially if you save time and use pre-roasted peppers. But even if you decide to roast your own, it’s a pretty straightforward affair, if you have other things to do in the kitchen whilst you wait for the peppers to take on their delicious, sweet, summery flavours. Whatever route you take, this salad scattered with goat’s cheese and basil will take you on a little summery trip to a warmer, richer, brighter place, chasing those sunshine soaked salad dreams.
Fancy a Swim?
I’ve had an amazing week. I feel completely in over my head, which is brilliant. I’ve set various things in motion, asked people to do things which all drag me forwards, kicking and screaming into an unknown future. There’s…