It is about two years since I last went to Morocco. I didn't realise how much I missed it until I stepped out of the plane in casablanca airport. I had never been there in spring before. I was very happily surprised Morrocco in spring is more beautiful than ever: It is warm and sunny, and calm. The flowers are more colourful and fragrant than ever, it's already warm enough for the still empty beaches and the old medina is not packed with red tourists in shorts and sandals. Several times during these five short days, I felt I could stay there for ever... until I woke up during landing to finally discover Amsterdam after crossing 3 layers of dark grey clouds. Brrrrrr!
From my trip to paradise, I brought you back a little something... A fragrant and tender green salad to eat while dreaming of heaven. Enjoy!
Tender green salad
(Salade vert tendre)
2 pers. prep: 10 min, cooking: 10min
1 small cucumber (they are called turkish cucumber in Holland)
1 small fennel bulb
a small handful of fresh mint
half of a lemon 1 spring onion
1 Ts goat cheese dip (or fresh goat cheese)
sea salt, pepper
Clean the fennel, peel the cucumber and remove its seeds. Cut the cucumber, fennel, spring onion into small cubes. For the dressing, mix the goat cheese, the juice of the lemon, the chopped mint. Add to the vegetables and season with seasalt ("fleur de sel" is a plus) and peper. Leave to marinate in a cool place while preparing the rest of the meal.
If you happen to have the traditional morrocan lemons around (citron beeldi), it will definitely take you to heaven!