Читать книгу The New English Kitchen: Changing the Way You Shop, Cook and Eat - Rose Prince - Страница 95

The herbs lend their aromas, the onion seed gives a sharp little kick and the cucumber cools down this salad. It will not spoil if you take it to work in a carton. It’s also very good eaten outdoors, with barbecued sardines or lamb.

Serves 2

2 helpings of cooked basmati rice (see here)

4 tablespoons extra virgin olive oil

juice of ¹/₂ lemon

a pinch of sea salt

¹/₂ cucumber, cut in half lengthways, then peeled, deseeded

and sliced

4 sprigs of dill, chopped

4 sprigs of chervil, if available, or flat-leaf parsley, torn into

smaller sprigs

¹/₂ teaspoon black onion seeds (nigella)

freshly ground black pepper

Put the rice in a deep bowl, add the oil, lemon juice and salt and mix well. Add a little more oil if you want a wetter salad. Add the cucumber and dill and mix again. Strew the chervil leaves on top. Throw over the onion seeds and finish with a grind or two of black pepper.