|organic, locally grown produce|
We had a lot to to be happy about today - my husband is successfully half-way through a promotion at work. It’s been a long and laborious four months of patiently staying out his way while his head has been buried in the books. Today he took the day off, so we decided to make the most of the cooler weather and head to the farmers market at Souk Al Bahar.
After breakfast we took a stroll over to the market. While I searched through the piles of locally grown, organic vegetables at the Mazaraa table, my husband, who by now had woken up a little, was happily snapping some pictures for my blog. I managed to sneak in a few photos when he wasn't looking...
|red and white radish|
For the most part this worked out well, since his interest in gadgets (i.e. the camera) bought me some extra time for browsing the various tables. I was also glad to see Down toEarth Organic had set up a table too. They have some fantastic Indian spices and organic products in their range.
|variety of marrows and peppers|
For AED57 I bought red and white radishes, rocket, spinach, tomatoes, red, yellow and purple peppers, sweet corn and rosemary. I would say that was a successful trip to the market!
|my bag full of organic goodies|
My husband found some ginormous pomegranates for AED5 each.
So what did I make with my purchases? Well, I picked out four ingredients and made a tasty and refreshing tomato, radish and roasted corn salad.
|four ingredients - radish, tomato, corn, rosemary|
TOMATO, RADISH AND ROASTED CORN SALAD
2 corn on the cob
A few fresh rosemary leaves
Extra virgin olive oil
3 medium tomatoes, cut into wedges
3 red radishes, thinly sliced
Salt and freshly ground black pepper to taste
Lemon juice to taste
1. Roast the corn: place the corn in a baking tray and drizzle with a tablespoon of olive oil, season with salt, black pepper and a few rosemary leaves. Roast in an oven preheated to 220°C/475°F/Gas 9 for about 30 minutes or until done. Set aside to cool while you prepare the rest of the salad. When the corn is cool enough to handle, slice the corn kernels off the cob.
|sweet corn and rosemary about to be roasted|
2. Toss everything together: place the tomato, radish and rosemary roasted corn kernels in a bowl. If you have a few small and tender radish leaves, you can add those too (but only if they are tender otherwise they can be rough and prickly and not so pleasant to eat). Drizzle over a little lemon juice, olive oil and season to taste.
|tomato, radish and roasted corn salad|
I served this salad with roasted chicken and potatoes. The meal, of course, was the good cause!
Do you support your local farmers?