Apr 3, 2011

BBQ premiere

There is something so liberating about spring!  Something about the way everything snaps out of hibernation mode, not only animals and plants, but also people. Suddenly it is as if everyone remembers what they love about life and it makes them smile.....and that, exactly that - always makes me smile too.

On Friday, we finally went to shop outdoors furniture for the balcony and the timing could not have been better ;)) You see, Saturday had no less that 25 degrees (!) and full sunshine in store for us and we could finally extend our apartment by furnishing that "extra room"! Since this, of course, also enabled the BBQ season to finally kick-off, it inspired me to come up with a new salad recipe that we used for the BBQ that evening....and I must say I was very pleased with the result.

Minted Blood Grapefruit Salad with Grilled Tuna 

Ingredients, 2 ppl:
 2 Marinated Tuna filet's (lightly BBQ'd on a very hot grill for about 2 minutes on each side)

1 Blood Grapefruit
200 grams of Corn salad/Mache Salad/Nusslisalat
1 Avocado
1 dl Roasted Cashews (lightly roasted in a hot frying pan)
Mint leaves, gently chopped

Salad Sauce:
1dl Olive oil
3 tablespoons of Balsamico
2 teaspoons of Honey
Chili flakes

Served with a well chilled Rose wine. Great combination of flavours!!
Unfortunately, I don't have a picture with the tuna on top of the salad since it had gotten too dark for macro shots when we were ready to eat....but I'm sure you can visualize it ;))

Hope you all had equally beautiful and sunny weekends!! If not, I hope that the sunshine will soon come your way!

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