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Salty tang salad

October 16, 2013

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:

potato beet feta mint sumac-1

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?!”

Clickalicious right now

Eggplant dip with yogurt (Borani-e Bademjan)

Roast whole cauliflower and homemade mint sweet chilli sauce

Haloumi fries <<<<WTF genius right here people

Staititai (Ancient Greek sesame and honey pizza)

Tahini bars

13 Comments leave one →
  1. October 16, 2013 10:20 pm

    Looks fabulous, simple and clean, definitely blog-worthy. Bet my boyfriend will love this too, it’s pretty much made up of all his favourite flavours!

  2. October 16, 2013 11:12 pm

    Going to try this tonight! thanks for sharing!

  3. October 17, 2013 12:14 am

    Looks great! I will try this :)

  4. October 17, 2013 1:02 pm

    Love it….also I so THANK YOU…for stating that you don’t use recipes…my byline is “Recipes are road maps. Make them your own”…….cheers!!!

  5. October 18, 2013 5:21 am

    So simple and full of flavor! Feta,potatoes and beets it’s a classic combo in Greece :)

  6. October 18, 2013 7:38 pm

    Perfect for my newly procured load of organic beets. Mmmmm…goat cheese might be lovely as well….double perfect since my new cheese-making supplies arrived yesterday! What a savior! Thanks!!

  7. October 19, 2013 8:15 pm

    I don’t mind “recipes” like these at all – it’s how I cook most of the time too and I’m going to blog about it, so you just keep doing it too :-)
    Sounds delish with the roasted veggies but I never even heard of sumac before (had to google) what kind of taste does it give – anything I could substitute it with?

  8. October 19, 2013 9:18 pm

    Thanks everyone for the no-recipe confidence :)

    Musings: Hmm, I suppose you could try lemon zest and sweet paprika? It’s a sweet zesty tangy spice but not super intense (although I guess it depends on how fresh it is too).

  9. October 20, 2013 6:00 am

    thanks for the substitution suggestion – will try that out! :-)

  10. Lisa permalink
    October 21, 2013 5:29 am


  11. CosmopolitanEly permalink
    November 11, 2013 6:32 am

    your blog is AMAZING!


  1. SALTY TANG SALAD | Best Friends For Frosting

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