The syrup adds a lovely balance to the salty cheese. Trust me.
Sitting in my kitchen back in London with the holiday blues, I devised this recipe as a way of transporting me back to the exotic, calming world that is Sri Lanka’s southern coast.
An update on the onion dip you know and love.
Dressing:
Ingredients
Sprinkle some salt on a slice of watermelon and its flesh contracts to subtle firmness, its aroma blooms, and its flavor crescendos. If that's what a few scattered crystals can achieve, imagine what lavishing that slice with the unerring saline expanse of a salt block will do to it: fragrant, sensual, symphonic.
Slice each eggplant lengthwise into five or six long steaks. Sprinkle with sea salt and allow to stand for up to an hour or so while you make the creamed feta.
This, I hasten to say, is my personal version of stifado, to which several of my Greek friends gently object.
Couscous is a pasta by way of North Africa and should be easy to find in the grocery. (Boxes should come with both stovetop and microwave cooking instructions.) This salad is good for when you just can't face another typical pasta salad at your block party, church picnic or family reunion. And this is just one version—feel free to change the herbs or to add any great vegetables you see at the market that weekend.