30 September 2011

Copa cabana on a plate

Fish, chips and salad.  Doesn't sound very blog-worthy, does it?  Okay, how about if it's fresh snapper, cumin-crusted big fat homecut chips, and a stirfried salad with so much colour it's like carneval has shimmied onto your plate?  Yeah, thought so. 

We've had this salad for the past two nights, and to be honest I'll be voting for the trifecta, 'cause it's so yum.  I think it would be awesome using any oil, but sesame is definitely the best, if you've got it.  It has a strong flavour, but doesn't overpower the veges.  Obviously, as with all salads, feel free to change certain veges, if you don't have them but have others.  Keep the colour though, it's such a good looking plate when there's more than white and green.  We had it with the beetroot one night, and without the other - you couldn't really taste the beetroot, but it did make it even more colourful, and you get the knowledge that you're eating super-high-antioxident food.  Just add it at the end, on top.  Buon appetito! 

sesame oil, to cook
red onion
garlic, finely chopped
ginger, finely chopped
brasil nuts and almonds, munched up a little
fresh sage
fresh thyme
beetroot (on top)

PS: The chips were cut up nice and chunky, then tossed with oil and cumin seeds, before chucking into the oven for a half hour or so. 

1 comment:

  1. Yummm I love sesame oil. Such a good time for big salads now that spring's bringing more stuff into season. Am intrigued by the cumin crusted chips, too...