Cook it raw in the bush…
[HAPPY VEGGIE] Holidays have officialy started! Want to celebrate with a glass of raw zucchini, nectarines, lime and harissa?
I just arrived in the South of France and quickly check what’s in the fridge : brousse, a local and delicious goat cheese, perfect!
Some zucchini and aromatic herbs (chives, mint, parsley, rosemary) will do the trick with it.
I get hold of olive oil, salt, harissa, chili and lime; and mix eveything. Add a peeled tomato. A teenager passes by, asks what I’m doing. He tastes and approves “super good, what’s in there?” I’m considering selling this to him as.. ketchup. After all, since “healthy food” and “vegetable” sound like punitions for these voracious eaters, I will not mention them but will certainly put them on the table..And this may be a way to do it..
Craving for something salty and tangy, sour and sweet, I grab some nectarines that will perfectly balance this salad.
I arrange hoops of raw zucchini and nectarines. Then I spread the brousse generously. Again some zucchini and nectarines. Some drops of olive oil and pinch of salt end up the dish. I also sprinkle some seeds.
Ready! You can dress this as a big dish to share or in individual servings. Some cured ham can’t do any harm with this..
I can’t stop cooking now and prepare a nectarine- wild blueberries crumble with oats and chestnut honey.. Recipe will come soon..
For 6 : Raw in the bush
2 zucchini, 2 nectarines, 1 tomato, 1 brousse (fresh goat cheese), olive oil, “fleur de sel”, chili and/or harissa, lime, aromatic herbs (here I used parsley, mint, rosemary and chives)
1. Rinse and slice the zucchini and nectarines thinly
2. Peel and cut the tomato in cubes
3. Rinse the herbs and slice them
2. Mix the cheese with 2 ss of olive oil, 1 ts of harissa, juice of a lime, 2 pinches of salt, tomato cubes and herbs
4. Arrange in a dish to share or individual servings. Enjoy!
Have a wonderful we!