On a recent flight, I was lucky to have a fresh and tasty warm salad. I liked it so much that I have been wanting to recreate it all these days. Finally last night, I did!
Ingredients
4 small potatoes
1 medium zucchini
1 each colour medium bell pepper
2 oranges
1 tbsp thyme (I used dried)
Olive oil
Method
Peal and cut the potatoes into wedges and soak in water for 15 minutes. Then drain and pat dry.
Cut the zucchini into cubes and salt them over a sieve for 15 minutes. Drain and pat dry.
Cut the peppers into squares.
Peal and separate the orange slices of 1 piece and extract juice from the 2nd.
In a heavy skillet, heat a little oil with half the thyme and let rest for a few minutes so that the flavour permeates the oil.
Once cool, start the heat on full and heat the skillet and oil through. Toss in the potatoes, coat well with oil and cook till the colour changes and the edges start browning.
Toss in a little more oil, herbs and the zucchini and sauté. Add the bell peppers and cook some more. Make sure the vegetables remain crisp.
Pour in the orange juice and toss vigorously. Once most of the juice is absorbed / burnt away, switch of the heat and allow it to rest for a minute, stirring occasionally.
Transfer to a serving bowl and garnish with orange slices.
Note
I have deliberately not used any salt. If you feel the need to add salt, please do so only after you have switched of the heat and just before plating. Or it will release the water from the vegetables, making it all soggy!
Next time, I am going to add a little orange rind as well. I am quite convinced it will add hugely to the flavour..
Ingredients
 |
| Pictures by ime © |
4 small potatoes
1 medium zucchini
1 each colour medium bell pepper
2 oranges
1 tbsp thyme (I used dried)
Olive oil
Method
Peal and cut the potatoes into wedges and soak in water for 15 minutes. Then drain and pat dry.
Cut the zucchini into cubes and salt them over a sieve for 15 minutes. Drain and pat dry.
Cut the peppers into squares.
Peal and separate the orange slices of 1 piece and extract juice from the 2nd.
In a heavy skillet, heat a little oil with half the thyme and let rest for a few minutes so that the flavour permeates the oil.
Once cool, start the heat on full and heat the skillet and oil through. Toss in the potatoes, coat well with oil and cook till the colour changes and the edges start browning.
Toss in a little more oil, herbs and the zucchini and sauté. Add the bell peppers and cook some more. Make sure the vegetables remain crisp.
Pour in the orange juice and toss vigorously. Once most of the juice is absorbed / burnt away, switch of the heat and allow it to rest for a minute, stirring occasionally.
Transfer to a serving bowl and garnish with orange slices.
Note
I have deliberately not used any salt. If you feel the need to add salt, please do so only after you have switched of the heat and just before plating. Or it will release the water from the vegetables, making it all soggy!
Next time, I am going to add a little orange rind as well. I am quite convinced it will add hugely to the flavour..
No comments:
Post a Comment