Hello hello and thank you for being in here. In the spirit of re-evaluating and refreshing for the new year, I would be incredibly grateful to hear what you would love to read more of in the newsletter. Please click away on the polls below, leave a comment, and/or, if you’re reading this in your mailbox, reply to me directly. Whether it’s a certain style of recipe you like, specific ingredients you would like ideas for, or any other bits and bobs related to the kitchen and cooking or otherwise, please let me know.
Thank you very much. Now onto today’s recipe! Pink mint salad! As fun to make and eat as it is to say.
Over recent weeks I’ve been eating lots of the following: raw, shredded cabbage in clear-out-the-fridge salads; snappy chicory dunked in dijon dressing; celery slices perched on top of cheddar hunks; leafy, muddy carrots, scrubbed and bitten into whole, rabbit style. That’s to say, my appetite has been tugging me towards jaw-workout-crunch even more than normal.
Crunch is what the salad below has in spades: the aforementioned shredded cabbage; raw beetroot matchsticks; apple matchsticks; and pitta chips (so easy to make! you’ll see! but shop-bought chips are an option too, of course). There is lots of mint - two forms, in fact (again, you’ll see) - and everything is topped with planks of feta, transporting me to warmer climes, for which I’m grateful during these first few frosty weeks of the year.
Pink mint salad
If you are beetroot-ambivalent or *think* you don’t like it, please try it raw, either cut into matchsticks or peeled into strips. When raw, beetroot is less earthy, notably fresher, and worlds away from the supposedly pickled, yet repellingly saccharine versions found at institutional salad bars.