Next up in Rukmini Iyer’s The Green Roasting Tin, this blend of roast and salad from the Levantine region of Lebanon and Syria.
It turned out I had exactly the right amount of bulgar wheat left from previous recipes. Instead of 6 small vine tomatoes, I found a box of Piccolo (cherry) toms. That sufficed. I also bunged in a whole pack of radishes, not just the 6 required. They were all sliced thin anyway so it blended right in. When else would I use them? It for some reason took me 1hr 25, not the 35 mins suggested. Hulling and chopping the radishes was a factor. The pomegranate also took forever to cut open, scoop out, and segregate the white bits.
Tasted good hot and, later, cold. Wouldn’t say it was a favourite, but that’s veganism (this was actually done in January) and me: I’m doing it for health reasons.
No comments:
Post a Comment