The kitchen has had a number of reincarnations since we arrived. On the first morning a sofa took the spot under the stairs, soon replaced with a small dining table. Now an old metal industrial school kitchen table takes pride of place and it's perfect. Maybe I'll actually manage to do some baking.
The hob is busy every day. Lots of Persian khoreshs that last a day or more with steamed rice and yoghurt dressing. 'A' has made both plum and damson wine using vintage recipes. I've roasted chickens and baked potatoes there, stitched curtains, opened presents of local produce and made soups and salads. And at last we found time to open the bottle given by old neighbours as a fair-well gift to celebrate the new home.
Fig and feta salad
- salad leaves. I like contrast in flavour and texture and so used iceberg for crunch plus some mixed small leaves for a little sweetness and bitter radicchio.
- one or two figs per person
- three or four large cherries per person
- Feta cheese or another of choice
- a medium sized mushroom.
- red onion
- sea salt and black pepper. If the cheese is a salty one like feta you probably won't need any additional salt.
For the dressing:
- toasted pumpkin seed oil (so good for you and an amazing ingredient. It just tastes like pumpkin seed, lovely nutty and rich)
- balsamic vinegar
- maple syrup
- fresh ginger if you like a little heat in your dressing
Simply wash, peel, slice or dice the salad ingredients and then trickle with the dressing ones.
At last I'm joining with Heather again, are you coming for a peep too?