I wanted to make a recipe for minted baked rice from Ottolenghi, but instead just used it as a flavor inspiration. I mixed cooked basmati with the rest of some salsa verde I had made, and baked it with slices of feta on top. Served with a little tomato-cucumber salad with mint and lemon, and drizzled some pomegranate syrup on top. This was a perfect way to use up the salsa, and absolutely delicious to boot. The only thing I would change is to add more feta.
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