The abundant sun has put a smile on everyone's face today. The air just smells so relaxing and cheerful. We had our first dinner out in the garden this year. We started with rabbit pate and carrot apple salad. The main course was sardine pasta. The dessert was coconut ice cream and/or cold blueberries or flat peaches. Even some usual garden guests appeared and sang for us, Mr blackbird and Mr Frog.
I can't think of a better way to enjoy British summer.
Carrot apple salad
- 3 medium-sized carrots, finely grated
- 3 Pink Lady apples, cut into match-stick size
- zest and juice from 1 lemon
- 1/4 cup raisin
- 1/4 cup toasted walnut, roughly chopped
- 1 pinch of salt and black pepper
- 1 tbsp olive oil (optional)
Mix carrots and apples with lemon zest and juice. Lemon juice provides flavor, acidity and also prevents apples from being oxidized. Add in raisins. Season with salt and pepper. Mix thoroughly with oil, if using. The salad can be kept in the fridge before serving. Scatter walnuts right before eating.
No comments:
Post a Comment