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It all started in a bad way. I wasn’t happy at all with the Mojo Verde when I tried on its own. It was quite strong and bitter. Then, I didn’t like any of the pictures I took. The picture is not great anyway.

But, when I tried the salad all changed. The peas and potatoes sweetness combined extremely well with the Mojo Verde. Also the temperature contrast between the Mojo Verde and the warm potatoes and peas enhance the flavours. You will be surprised if you try.

Today’s song is Home from Edward Sharpe and the Magnetic Zeros. A good song for a sunny day.

Ingredients

For the Mojo Verde:

  • A bunch of fresh Coriander.
  • A small Green Pepper.
  • A tea spoon of Cumin Seeds.
  • 2 Garlic Cloves.
  • 15ml. Sherry Vinegar.
  • 10ml Water.
  • Extra Virgin Olive Oil (around 100/150ml).
  • Salt.

For the salad:

  • A few new baby Potatoes.
  • A handful of Peas per person.
  • 1 Egg per person.

Preparation

We start with the Mojo Verde:

Peel the garlics, wash and chop the green pepper. Mash the the Cumin seeds in a mortar.  Put all the ingredients except the Olive Oil and salt in a food processor. Blend for a couple of minutes. Add half of the olive oil and a bit of salt. Blend for a minute. Add the rest of olive oil and season. Mix for another minute. Reserve in the fridge.

And now the salad:

Wash the potatoes and bring them to boil in a pot with salty water for 20-25 minutes. Boil the peas for 4 minutes. Boil the eggs for 6 minutes.

Cut the potatoes in halves. Put in a bowl a few peas, potatoes and the egg in halves. Add Mojo Verde and a few extra drops of Olive Oil.

Serve with a good bread!

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