Mr. Wilkinson's Spring and Summer Vegetables by Matt Wilkinson

Author:Matt Wilkinson
Language: eng
Format: epub
Publisher: Black Dog & Leventhal Publishers
Published: 2014-07-30T16:00:00+00:00

Place the yogurt, cucumber, parsley and dill in a bowl and gently fold together.

Next, you need to build the flavors gradually. Start by folding in the vinegar, oil, salt and pepper. Taste to see if a little more vinegar or salt is needed. Now slowly incorporate as much garlic as you like. The flavor of the garlic will intensify while it sits in the fridge so less is more.

ROASTED CUCUMBER, QUINOA, FREEKAH & HERBS

MAKES A NICE BIG SALAD FOR 4

Roasted cucumber? You must think I’m crazy! Well, this is a delightful salad, perfect for summer. A must-try while sipping a gin and tonic.

3 SMALL CUCUMBERS, PEELED, SEEDS REMOVED, QUARTERED AND CUT INTO 1¼ INCH PIECES

1 TEASPOON FINE SEA SALT

3 TABLESPOONS OLIVE OIL

1½ CUPS COOKED QUINOA (MIXED OR JUST ONE TYPE) (SEE INSTRUCTIONS)

½ CUP COOKED FREEKAH (SEE INSTRUCTIONS)

¼ RED ONION, THINLY SLICED

3 TABLESPOONS ORGANIC RAW ALMONDS, CHOPPED

3 TABLESPOONS GOLDEN RAISINS

3 TABLESPOONS SUNFLOWER SEEDS

JUICE OF 1 LEMON

⅓ CUP EXTRA VIRGIN OLIVE OIL

1 TABLESPOON ITALIAN PARSLEY LEAVES, CHOPPED

1 TABLESPOON MINT LEAVES, CHOPPED

½ CUP PICKED WATERCRESS

SEA SALT AND FRESHLY GROUND BLACK PEPPER

¾ CUP NATURAL YOGURT

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