‘Greek food is heaven sent for vegetarians’
Greek salad, a regular in takeout counters, usually means tomatoes, cucumbers, onion and feta cheese, but no lettuce as it was invented for weather too hot for crispness.
But that salad is only the beginning of the Greek salad story, as a beautiful new cookbook reveals.
The longest chapter of
The Greek Vegetarian Cookbook (Phaidon/canadian Manda Group, $49.95) is devoted to salads, including this carrot-onion combination, which is particularly good in the fall when carrots are at their best.
Food writer Heather Thomas, who spends much of her time in Greece, offers more than
120 simple and easy recipes in her latest book. She notes that Epicurus, the much quoted ancient Greek, advised food preparation be kept to a minimum.
“Greek food is heaven sent for vegetarians,” writes Thomas, who includes contemporary and traditional dishes in her book.
This salad is good year-round, served cold, warm or at room temperature.
CHICKPEA SALAD WITH ROASTED CARROTS
Serves: 4
1/2 cup (125 ml) raisins or slivered pitted dates
1 lb (500 g) or 3 cups (750 ml) carrots, in small chunks
1 large red onion, in wedges
1 tsp (5 ml) ground cinnamon 1/2 tsp (2.5 ml) ground allspice 2 tsp (10 ml) cumin seeds Grated zest (peel) and juice of 1 orange
3 tbsp (45 ml) extra-virgin olive oil
1 can (19 oz/540 ml) chickpeas, drained, rinsed
1 cup (250 ml) flat-leaf parsley leaves, finely chopped (or substitute mint or dill)
1/2 cup (125 g) feta cheese
1 cup (250 ml) Greek yogurt 1 tsp (5 ml) pomegranate molasses
Pinch dried crushed red pepper Sea salt
Freshly ground pepper
Warm pita for serving
Preheat oven to 350 F (175 C). Soak raisins in warm water until softened, then drain.
Combine in a large roasting pan the carrots, onion, cinnamon, allspice, cumin seeds, orange zest and oil, stirring so all ingredients are coated with oil.
Spread out ingredients in the pan and roast in preheated oven for 30-40 minutes, just until vegetables are tender.
Transfer mixture to a large bowl and stir in orange juice, chickpeas, raisins and parsley. Season to taste with salt and pepper and crumble feta cheese over all.
Spoon yogurt into a small bowl, stir in the molasses and sprinkle with the crushed red pepper. Serve with the salad and pita.