I am going to Mauritius tomorrow! I literally cannot wait for 10 days are sun, relaxing, reading and the beach (and a bit of thesis but we will see). It has been such a busy year and this break is extremely welcome. For those who don’t know, Mauritius is off the east coast of Southern Africa, a popular island holiday destination. However, I do not know the internet situation while I am on the lovely island of Mauritius so Pinch of Salt may be a little quiet the next 10 days. But when I get back I will make up for lost time before Christmas comes around.
Now lets talk about this salad, which is one of my favourites. The fresh and clean flavours complement spicy grilled/braaied meats like Peri-Peri chicken or Harissa-spiced ostrich fillets, simply cooked fresh fish or as a filling to pitas breads. It is also so simple and quick to make, you literally chopped all the ingredients up and mix in a bowl.
One of the best parts of this salad are the crunchy pita croutons. Firstly, who doesn’t like a crouton and secondly, in a salad that extra crunch and warmness of the crouton just takes its onto a different level. Most of the time half the pita croutons get eaten before they even make it into the salad, especially after they have been sprinkled in salt. YUM! I got inspiration for this salad from Jane Coxwell’s cookbook. Do yourself a favour and buy it. It has such amazing recipes using vibrant and healthy ingredients, I absolutely love it! The muesli recipe in it is one of the best ever!
North African Salad Serves 2-3 (as a side) Adapted from Fresh Happy Tasty: An Adventure in 100 Recipes, Jane Coxwell
- 2 tomatoes, deseeded and chopped
- 1/4 cucumber, chopped
- 2 spring onions, sliced
- 30g soft feta (I use Danish feta)
- 1/2 cup parsley, finely chopped
- 1/2 basil, finely chopped
- 1 lemon, juiced
- 2 tsp sumac
- 1 pita bread, cut into 1cm squares
- olive oil
- salt and pepper to taste
- Add all the ingredients into a bowl apart from the pita bread
- Drizzle with olive oil and mix
- In a saucepan on high heat, add a 1 tablespoon of olive oil and toast the pita bread until crispy
- Add the pita bread croutons just before serving so they don’t go soggy