para 2
Enquanto o tempo ainda o vai permitindo, sim porque aqui o verão já era. Agora é assim tipo primavera, quente pela hora do meio-dia e depois fresco fresco. Por isso nada melhor que uma salada assim de vegetais da época, para um lanche no pátio, para recuperar de todas as bolas de berlim na praia, pastéis de nata, gelados da santini, bolos de arroz, pastéis de belém, rissóis, bolinhos de bacalhau, frango no churrasco, mazagrans de café, capilés, doces algarvios e tudo mais!
1 curgete
1 beringela
1 cebola
1 pepino
3 tomates maduros
ingredientes, para o molho:
salsa fresca, q.b.
6 c. sopa de azeite
3 ou 4 chalotas
3 dentes de alho
ingredientes, para o queijo:
200 g queijo feta
orégãos secos
3 c. sopa de azeite
Para o molho, misturar um bom punhado de salsa fresca bem triturada, com as chalotas e o alho também bem triturados e o azeite. Deixar de lado até à hora de servir.
Agora cortar o queijo feta em cubos, regar com o azeite e os orégãos.
Quando os legumes estiverem grelhados, misturar a beringela, a curgete e a cebola com o pepino e o tomate também cortados em quartos e temperar com sal e pimenta.
Por fim, servir com o molho por baixo, legumes grelhados por cima e no topo o queijo.
grilled vegetables and feta cheese salad
serves 2
While the weather allows it, because summer is gone in here. Now it's like spring, warm around mid-day and than it's cool again. So nothing better then a salad of seasonal vegetables, for an outdoors lunch to recover from holidays.
ingredients for salad:
1 courgette
1 aubergine
1 onion
1 cucumber
3 juicy tomatoes
ingredients for sauce:
fresh parsley
6 tbsp. olive oil
3 or 4 shallots
3 garlic cloves
ingredients for cheese:
200 g feta cheese
dried oregano
3 tbsp. olive oil
Start by cutting the courgette, the aubergine and the onion into quarters and put on a grill with some olive oil, for around half an hour. Save the cucumber and the tomatoes on a side until it's time to serve.
For the sauce, mix a handful of fresh parsley well chopped with the sliced shallots and garlic. Leave aside until it's time to serve.
Now cut the feta cheese into cubes and sprinkle with some olive oil and oregano.
When the vegetables were grilled, mix on a bowl the aubergine, the courgette and the onion with the quartered cucumber and tomatoes and season with salt and pepper.
Serve with the parsely sauce on the bottom, grilled vegetables and cheese on top.
serves 2
While the weather allows it, because summer is gone in here. Now it's like spring, warm around mid-day and than it's cool again. So nothing better then a salad of seasonal vegetables, for an outdoors lunch to recover from holidays.
1 courgette
1 aubergine
1 onion
1 cucumber
3 juicy tomatoes
ingredients for sauce:
fresh parsley
6 tbsp. olive oil
3 or 4 shallots
3 garlic cloves
ingredients for cheese:
200 g feta cheese
dried oregano
3 tbsp. olive oil
Start by cutting the courgette, the aubergine and the onion into quarters and put on a grill with some olive oil, for around half an hour. Save the cucumber and the tomatoes on a side until it's time to serve.
For the sauce, mix a handful of fresh parsley well chopped with the sliced shallots and garlic. Leave aside until it's time to serve.
Now cut the feta cheese into cubes and sprinkle with some olive oil and oregano.
When the vegetables were grilled, mix on a bowl the aubergine, the courgette and the onion with the quartered cucumber and tomatoes and season with salt and pepper.
Serve with the parsely sauce on the bottom, grilled vegetables and cheese on top.
