Salty tang salad
Having come to the realisation that almost all of my cooking (exception: baking) is recipe-less now, I’m both dilemma-ridden and excited about where Two Spoons could go next. I mean, what food-blogophile actually ever strictly follows a recipe these days, unless they’re baking something? There are exceptions of course: recipes by renowned chefs, something complicated… but I can’t keep blogging honestly as regularly as I like if I were to cook like that all the time. So today, you get this:
No recipe. Just roast potatoes, beets (cooked the same amount of time, chopped the same size), crumbled feta, sumac and mint. I also drizzled it in extra virgin olive oil after, but it was more of a nicety than anything else. Adjust as you please, which you were probably going to do anyway ;)
So what made it sing/worth dusting my camera off for? It’s pretty and a full meal, yet so simple and easy it doesn’t even feel like I should really have blogged about it at all. It’s totally versatile (sub beets for any vegetable you like really, use burrata or OMG smoked mozzarella if feta’s too salty for you). It’s refreshing despite all the roasted stuff, thanks to the subtle zesty sumac and mint. Easily feed a vegan friend too by using toasted nuts or seeds (which you can toast at the end of the veges roasting!) in place of feta – of course you can add some to your plate too for extra crunch.
Oh, and a feta buying tip if you get yours at the supermarket: find a feta you like at the deli section of your supermarket and buy exactly as much as you need, then store it in salted water (brine). It’s quite a bit cheaper per kilo and there’s usually less waste. Keeping it in brine will make it last for ages too. You can ask to try some, but don’t be that annoying person holding up five other people who just want their usual. Also be not alarmed if the teenager behind the glass cabinet jokingly responds to your request to try before you buy with “do we look like a deli to you?!”
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