Last Saturday I pulled together a salad for a barbecue with bits and bites of ingredients I had on hand – and it turned out to be one of the best dishes I have enjoyed this year.
You’ve probably been in a similar situation before: committed to bringing a dish to a gathering yet totally uncomitted to going shopping for said dish. Having a well-stocked pantry and a garden that is starting to produce aids and abets the creative process. That was certainly the case for this Middle Eastern taco salad.
I started by listing the leftovers I had on hand: half an avocado, a bit of roast chicken, a quarter of a red onion, the end of a block of feta cheese. Lettuce and cucumber could be found in the garden, along with oodles of oregano and mint. Now I had a direction….Greece. But I wanted to go further East. I rummaged around and turned up a can of chickpeas, a bag of pita chips and whole cumin seed in the pantry. Now I was set to play.