Fruit: grapefruit, peaches, plums, bananas, oranges
Vegetables: salad, mushrooms, broad beans, carrots, brocolli, courgettes, green onions, new potatoes
The Greek economy may be in crisis but not the cuisine. The arrival of broad beans alongside the new potatoes reminded me of this seasonal salad: Greek potato salad.
This recipe is adapted from one of my favourite American cookbooks: generations eats by Amy Rosen.
1 pack fresh spinach (or chard)
1 jar artichoke hearts
1 cup grated mozzarella
2 minced garlic cloves
1 lemon, juiced
1/2 tsp salt
some grinds of black pepper
Preheat the oven to 180c. Drain all but 1 tbsp of the oil from the artichokes (if you are using tinned artichokes in water, once you have drained them, add a tbsp olive oil or mayonnaise to this recipe). Wash and dry the spinach (or chard) and remove the tough stalks.
Roughly chop the spinach and artichokes and mix with the rest of the ingredients and bake for around 40 mins until browned on top. Serve while warm with melba toast, toasted bagels, pitta or baguette. Soooo nice.
You can mix it up in advance, then bake later, so great for parties.
It can also be made with defrosted frozen spinach, just squeeze out the excess water before chopping.
This filling salad is one of my favourites and comes from the Reader’s Digest ‘Complete Vegetarian Cookbook’.
500g waxy potatoes
4oz broad beans
3 spring onions, chopped
2 hard-boiled eggs, cut into 8ths
1 tin artichoke hearts, drained and chopped
Dressing
4 tbsp olive oil
2 tbsp lemon juice
1 garlic clove, crushed
1 tsp marjoram
1 tbsp plain yoghurt
pinch of sugar
salt & pepper to taste
Boil the potatoes until just tender, meanwhile make the dressing by whisking the lemon juice and oil, then working in the other ingredients.
Drain the spuds, then roughly chop. You can add the beans to the potatoes toward the end of their cooking time, or cook them separately in the boiling potato water for 5 minutes. Drain and refresh in cold water.
Mix all the ingredients together and toss well with the dressing. Season to taste.
This salad is lovely and creamy, with the different flavours coming through distinctly, yet working well together. It is very good with grilled meats.