North African Salad

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. IMG_2534_2 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.

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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.

IMG_2540 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! IMG_2548 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! IMG_2554

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
  1. Add all the ingredients into a bowl apart from the pita bread
  2. Drizzle with olive oil and mix
  3. In a saucepan on high heat, add a 1 tablespoon of olive oil and toast the pita bread until crispy
  4. Add the pita bread croutons just before serving so they don’t go soggy

NOTE: The salad (apart from the pita bread croutons) can be made a few hours in advance.  Cover with cling wrap and allow the flavour to marinate in the fridge until serving Screen Shot 2014-12-06 at 10.45.07 AM

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