Three refreshing dishes to munch over hot days. Mix and wait. They served as side for several meals.
Step 1 : leafy tabouleh
Grating ginger.
Grating yuzu peel.
Cutting molokheya. Adding the ginger, citrus peel, leaves, turmeric, onion (grated too), garlic (grated too), salt and water to couscous.
Mix and wait.
Step 2 : green purple coleslaw
Just red cabbage, green bell pepper, daikon radish (grated in threads), yuzu citrus juice. Mix and wait.
Step 3 : grilled Summer salad
Aubergine, red bell pepper and green bell pepper roasted in the oven toaster. Then seasoned with olive oil, rosemary, chili flakes, salt. Mix and wait.
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G’day! Beautiful fresh colors, looks so healthy, true!
Thank you for allowing me to learn something new food wise as never heard of the word molokheya too!
Cheers! Joanne
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I discovered that plant very recently. It’s very common in Egypt and Middle-East, but here it’s a new vegetable.The texture is very special.
Reblogged this on GOURMANDE in OSAKA.