Because there's nothing like a cervical exam, or report thereof, to work up an appetite. And because, to paraphrase the charming Sarah at Fallopian Groove, it's my blog and I'll cook if I want to. Beside, Blogger Stats have spoken and (gasp!) it seems you
are all more interested in my fish tacos than my cervix anyway can never go wrong with a recipe. Even on a blog about the awfulness that is infertility and miscarriage. I'm nothing if not well-rounded.
So, last night I attended a work function where people brought an over-abundance of food, and I ended up leaving with an armload of freshly baked but untouched Lebanese bread like these ones:
|Amazing when fresh from the oven like these were|
If you're lucky enough to have an awesome Middle Eastern grocery of delights nearby as we do, then you may even be able to find something similar. Pita bread or ready-made Indian naan bread to serve with this salad would also work nicely though. I'm hesitant to even call this a recipe, because really you just chuck everything into a bowl and stir. But if it inspires a little weekend creativity, then so much the better.
Pomegranates are at the very last of their growing season now, and I plan to make the most of what's left. I'm addicted to pomegranates. I guess most people in the west think of them as a beautiful if slightly odd super fruit, but when I lived in the Middle East I was introduced to them in a whole plethora of previously unexpected places; rice pilau, chicken stew, salsa for BBQ'd meat, sauce for stuffed vine leaves. The mouthwatering list goes on... One of my loveliest memories is of warm nights in the bazaar - that uniquely smokey quality to the air from all the open grills, the brightly lit stalls - when, after long days hiding from the blazing sun people would spill out onto the streets. Especially during Ramadan, these late evenings always had a festive air about them, and the refreshment of choice was often freshly squeezed pomegranate juice (which is consumed there with a healthy sprinkling of salt to counter the sweet/sour). So these weighty, voluptuous, fairytale fruits hold equally weighty and wonderful connotations for me.
I had a pomegranate lying around last night, so dinner became the tandoor-baked bread, some hummous, and this pomegranate salad.
- Seeds of one large pomegranate
- 1 green bell pepper, finely chopped
- 1 red bell pepper, finely chopped
- Large handful of parsley, chopped
- Large handful of mint, chopped
- 1/4 cup toasted walnuts, chopped
- Three green onions, thinly sliced (finely chopped red onion would work equally well)
- 1 chilli, finely chopped (seeds removed if you don't like too spicy)
- 3 tbsp olive oil
- 2 tbsp pomegranate molasses
- Juice of half a lemon
- Salt and pepper to taste
- Sumac or dried lime powder also make wonderful seasonings in this dish, if you can get your hands on them
Now I'm off to drink my vile-tasting-but-hopefully-helpful Chinese medicinal tea. Well, I guess you have to have some bitter along with the sweet, don't you? Have a lovely weekend people!
|The finished product|