A ready for summer Steamed Asparagus salad on Sweet Potato Hash with a Saffron Yoghurt Sauce - food props from Chefchaouen and reflections on the Blue City, including my travel guide with top tips and favourite photos.
I was given the challenge of preparing dishes with combinations chosen by Medi Deli - in this case their little pack of marinated octopus salad with their tahini paste. I decided to keep the octopus in a salad and combine it with salad leaves, grilled aubergine, mint and tahini (the last three ingredients are such willing partners as it is). Food and the Fabulous endorsed project and news of travel to Monaco today.
Beetroots are in season here, and paired with grilled halloumi, spinach and pumpkin seeds, the salad makes a nutritious, healthy meal high in anti-oxidants. I made a zesty dressing to lift the ingredients, complimented by a scattering of mint leaves.