Honesty policy. I’m currently sitting in a hotel room in Monterrey, Mexico desperately wishing someone would bring me this salad. Not that the food hasn’t been quite stellar and full of flavor here in the city so far, but the heat just makes me crave the freshness and zest that this little bowl of wonder packs.
As we gear up for longer bouts of travel, we are always stuck with the same dilemma, how to still eat good and not end up with a million dishes and heaps of garbage piling up before leaving the house for a month. The common result is eating out, a lot, or eating lots of simple, quick and easy dishes.
I’ve recently been obsessed with the veggie cookbook gloriousness that is Plenty More by Yotam Ottolenghi and this dish is certainly inspired by one of his staples. Yearning for a bit more crunch and punch, I upped the lemon, added some irresistible fresh baby radishes, and tossed in some extra spices and big flaky sea salt. The original is always great but lets be honest again that every recipe becomes your own once you get in the kitchen and start tasting. amounts are accurate but flexible, and little details are often what make the dish not just a staple, but your staple.