Ah! The holy month of Ramadan is already upon us, and I realize we have been away a while. Our friend is visiting from the States and we’ve had to temporarily move and somehow we’ve not had the time to cook much or blog much. I don’t really fast, but I love this month. I think it’s a great time to try and purify one’s body through detoxing maybe or sticking to an exercise regime. And of course, it is always good to give zakat or alms to those who are not as fortunate as you or I.
Anyway, here’s a salad recipe that I think would be a great addition to any iftar table – with fresh greens, some crunchy beets with goat’s cheese and walnuts for added depth and texture along with a nice, tangy dressing. I call it a “Throw Together Salad” because you kinda throw everything together and voila! You’re done!
Let’s gather our ingredients. First, these gorgeous rocket leaves that I bought courtesy of Farm Fresh Initiative, organic and brought straight from the farm.
Then beets, cut in quarters. There’s also goat’s cheese which was cut in cubes and toasted walnuts . Before we throw it all in together, let’s make the dressing, shall we?
Gather some olive oil, balsamic vinegar, honey, salt and pepper. Now in a bowl, mix two tablespoons of olive oil, one and a half tablespoons of balsamic vinegar, one tablespoon of honey and some salt and pepper to season and mix it all up in a fork.
Place the beets on a bed of rocket, then the goat’s cheese followed by scattering the walnuts. Drizzle the dressing all over the top, toss and serve!
1 bunch rocket
1 beet, cut in quarters
1/2 packet of goat’s cheese
3 tbsp toasted walnuts
For the dressing:
2 tbsp olive oil
1 1/2 tbsp balsamic vinegar
1 tbsp honey
salt and pepper to taste