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~ culinary and horticultural life on a Spanish farm

Tag Archives: cucumber

Tabouleh of Khorasan

28 Saturday Mar 2020

Posted by Nevenka in Main Courses, Starters, Vegan

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Tags

cucumber, khol rabi, khorasan wheat, mint, Parsley, Tabouleh, Tarragon, tomatoes, Vegan

Khorasan is a type of wheat that has large grains with a rich nutty flavour, which I love in a salad. It’s a relative of durum wheat which originated in the Middle East where it is still cultivated. I buy both the grains and flour from an ecological producer here in Spain. If anyone would like their details message me and I will pass them on.

This salad is based on Tabouleh where I have replaced the normal bulgur wheat with Khorasan wheat, and then added seeds and nuts for protein and extra texture.

For 2 portions

100 grams Khorasan wheat grains

1 large tomato – diced

2 tablespoons diced cucumber

2 tablespoons diced raw kohl rabi

1 spring onion – finely chopped

1 heaped tablespoon toasted sesame seeds

2 tablespoons crushed dry roasted hazelnuts

juice of 1/2 a lemon

2-3 tablespoons olive oil

large bunch fresh flat leaved parsley, tarragon and mint – chopped

salt and freshly ground black pepper

The Khorasan needs to be soaked, either overnight in cold water, or a couple of hours before cooking pour boiling water over the grains.

Cook the Khorasan in salted water for 20-30 minutes until soft. Drain and let cool a little.

Put into a salad bowl with the rest of the ingredients and mix well. Check the balance of lemon and oil adding extra of either if needed. Check seasoning.

If you can manage to let the salad sit for an hour, I almost never can, the flavours will have blended and developed to a richer taste.

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Cucumber and Enoki Mushroom Salad

04 Saturday Jan 2020

Posted by Nevenka in Vegan, Vegetable Dishes

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Tags

cucumber, Enoki mushrooms, Oriental Salad

This is a version of a salad that I had in Restaurant Xiao ge zi in Valencia. It has taken three attempts to get the dressing right, but I think I’m there now.

The original salad had as well as the cucumber and mushrooms, the carrot slivers and thin strips of red pepper. For this version I’ve left out the peppers and added sliced radishes and alfalfa sprouts, which went particularly well with the dressing. Double the amount of dressing was used in the original salad, but as this was to go with the delicate stir fried smoked tofu, I pared it down. If you want a picante salad then stir in chilli oil at the end to suit your taste.

The salad needs to marinate for about an hour so start your preparation early enough to allow for this.


1 small cucumber – peeled and cut into long thin slices

enoki mushrooms – I used fresh thin and plumper ones, but you can use the dried thin enoki.

1 carrot – peeled and cut into slivers with your peeler

Radish – sliced

alfalfa sprouts

For the dressing –

1 tablespoon light soy sauce

1 tablespoon teriyaki sauce

1 tablespoon rice vinegar

Mix all the ingredients together and leave to marinate for about an hour at room temperature.If you are using dried mushrooms, marinate until the mushrooms are tender.

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