If you have seen my post on dukkah last week than you know that I am trying to make a dish from Annabel Langbein this month for every single day. And as happens more often with the challenges I set myself, I always have the wildest plans but tend to run out of time. What else is new? So I didn’t take into account that I would be away in Germany for a few days or the fact that I am not home every single day of the week. But all in all, I have already made quite a few of the recipe in the book Simple Pleasures and when I had the chance this week to actually meet Annabel I was the first to jump at that chance!
Annabel was in Holland this week where she was giving three cooking workshops in the Smult cookingstudio in Amersfoort and sadly I did not have time to attend the workshop. I had other engagements (which were cancelled at the last minute! Grrr.. that does make me angry!) that prevented me from attending. So I was happy that Annabel could make a little space in her busy agenda to meet with Susan and myself on wednesday. And what an entirely lovely person she is! She is very down to earth, friendly and a lot of fun too. I would almost say: a little bit like her recipes, that are very approachable and easy to make. Yet they all deliver bags of flavor and taste. With good products you really don’t need ten pages of ingredients to make something wonderful.
Take this carrot salad for instance: super simple to make but so good! It’s ideal for a light summer lunch or as a sidedish. By shaving the carrots instead of grating them they look a little bit posh even. And combined with the yogurt and the dukkah it is delicious!
There will be more Annabel recipes passing by in the coming days because of my challenge. I have also had the opportunity to take a little sneakpeak into her new book, which sadly hasn’t come out in the Netherlands yet, but I can’t wait to get my hands on it, as it looks fantastic.
All recipes I made are from the book Simple Pleasures.
Carrot salad with yogurt dressing and dukkah
- 1 tbsp lemon juice
- 2 tbso orange juice
- 1/2 tsp rose water
- 1 tbsp olive oil
- salt and black pepper
- 4 big carrots
- 200 ml Greek yogurt
- 1 tsp ground cumin
- 1 tsp honey
- 1-2 tsp lemonjuice to taste
- bit of salt
- 3 tbsp of nut dukkah
- mint leaves
- Wash the carrots and cut them with a peeler in thin strips over the length of the carrot.
- Make the dressing for the carrots by combining all the ingredients and mixing them well. Pour over the carrots strips and hussle with your hands to mix.
- Set aside
- Make the yogurt dressing by adding all the ingredients together.
- Make a plate by putting the yogurt on one side and the carrots next to it. Sprinkle with dukkah and a few mint leaves.