Jamie Oliver's Moorish Crunch Salad - Cookbook Challenge # 9 - Crunchy
This Cookbook challenge (Crunchy) had me a little stumped to begin with. You see, I wanted to make something absolutely delicious and I wanted it to be savoury for a change as I have been notching up some serious baking over the last few months.
I was looking through Jamie Oliver's cookbook titled 'jamie's kitchen' and came across this gorgeous crunchy salad aptly titled Moorish Crunch Salad. Pete and I enjoyed this salad with Maggie Beer's roast chicken and garlic which I roasted after watching her Masterclass a few weeks ago on Masterchef. The salad complemented the roast chicken really well and was a nice alternative to baked vegetables as it didn't leave us feeling too full and heavy.
Also, this salad is super healthy, crunchy and indeed very moorish.
Moorish Crunch Salad
300g carrots, peeled
2 crunchy eating apples
1 small handful of raisins or sultanas
1 handful of fresh parsley, roughly chopped
1 handful of fresh mint, roughly chopped
4 tablespoons sherry or red wine vinegar
8 tablespoons olive oil
1 tablespoon tahini
sea salt and freshly ground black pepper
2 tablespoons sesame seeds, toasted in the oven
First of all, finely slice your carrots into matchstick-sized batons.
Finely slice your radishes – you can leave a little of the tops on if you like. Quarter your apples, remove the cores and finely slice.
Add all these to a bowl with the rest of the ingredients, apart from the sesame seeds. Toss together, carefully checking the seasoning, and serve with the sesame seeds sprinkled over the top.
Eat straight away.
Tell me, have you ever made something from a Masterchef Masterclass? If so, what was it?