Springtime lunch

* photographic crédit for the above photo
henri cartier-bresson - taken with iPhone

Homemade flatbread, fresh cucumber with mint and yoghurt. Some cauliflower salad, and beetroot salad with fresh walnuts. All that, and swordfish with preserved lemon.

The flatbread is made with 4 cups flour mixed with dried yeast bubbled up with some sugar and warm water. Mix in about a cup of warm water and some oil and knead, and leave to rise. Bang into flat bits, wash with egg yolk and sprinkle some cumin seeds and bake at 200.

Cauliflower is kind of like this recipe but modified (though they also modified a Karen Martini recipe...)

Beetroot salad is roasted fresh beets, with beetroot leaves, rocket, fresh walnuts and a yoghurt and red wine vinegar dressing.

Swordfish rubbed in paprika, cumin, garlic and preserved lemon. Bake for 20 odd minutes at around 180 degrees.

Eat with friends, in the sun - with your dog sleeping under the table.