Ashy's vegetarian recipes ©2005
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Samarkand Salad
A friend invited me to an Uzbek restaurant in Kazakhstan. It
was done out with fake rustic beams and rough plaster work and there were old
coffee pots and stuff hanging from the walls and rafters. The waitresses were
kitted out in revealing costumes - all silks and sequins. They looked very attractive
but I suspect they weren't getting paid enough for the gig. Apparently there
was a belly dance show later in the evening but we didn't hang around for that.
My friend said the food was superb but unfortunately all the
main dishes had meat in them so I ordered boiled rice, flat bread and this salad.
There were a few meatless salads on the menu but I ordered Samarkand salad because
it said there were olives in it. When the salad arrived there were no olives,
but I didn't pursue the matter as I felt sorry for the waitresses and the salad
was fine as it stood. Apple and beans - that's an unusual combination but it
works nicely.
Ingredients
200g cooked red kidney beans
1 sweet green apple
2 boiled carrots
A splash of olive oil (or a dash of cider vinegar)
Some lettuce leaves
Salt
Peel the carrot and chop it into small pieces. Grate the apple
and mix all the ingredients together. Serve on a bed of whole lettuce leaves.