I suppose I think of lemons a bit like
this salt of the fruit world because you
use them without thinking and yet what
they do is utterly transformational this
sensational lemon Selzer provides
instant zing alongside flash grilled
sardines peel and cut a couple of lemons
into chunks add the juice of another
lemon along with a handful of chopped
red onions parsley and mint and anoint
with some extra virgin olive oil finally
does little the sardines easy another
great way to mine is this lemony prawn
salad blitz the lemon garlic spring
onion olive oil for this o is from
crunchy calm little pea
and topped with fresh chopped chives
worryingly compulsive eating
reassuringly easy cooking and you must
try my summer take regular Sunday roast
cold slices of velvety rare beef with
this spiky lemon salad peel and finely
slice a lemon a latest equipped chopped
chili parsley salt olive oil tip this
onto some salad leaves shave over
Parmesan and mix together
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the deep sourness of the lemon somehow
makes the beans taste birth sweeter now
more intensely savory at the same time
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okay ready to Barbie now these fish
bullets will take hardly any time to
cook I'm gonna put some foil on the
barbecue because otherwise I find the
fish that sticks with the wires and I
don't want to my the beauteous nests of
my Philip's and as quick as these are I
mean the shredded salad is even quicker
in one because of course there's no
cooking and two because I've already
chopped everything up first
carrot some spring onions lovely hot red
chili pepper although not as hot as it
could be because I've taken the seeds
out so you get the heat but intense
sweetness and some green pawpaw which
looks a bit like cucumber but is much
crunchier and nuttier and now some
really lovely pink raw peanuts
ahlian sweet and really earthy pungent
coriander so these just need to be
roughly chopped okay so it's gonna add
these and then attempt and my brother
alarmingly clumsy way to turn over the
fish be patient with me that's very
difficult not to tear this lovely skin
Tigger's again you don't need to use red
mullet beautiful though these ARS you
can see salmon fill it's a fabulous -
and lovely corals but chicken anything
you want I mean please okay now you got
all that lovely crunchy sweetness so we
need a bit of sharpness to offset that
lime very sour just one but squeeze out
well some fish sauce and it's this sharp
note which makes the whole thing so
refreshing and I may say so very
unfairly inviting but it's sugar to melt
into the sourness of the fish sauce and
lime you need that balance is everything
in life in food stir oh we're done now
again to fight with my in a clumsy self
and outer have to say and get these
lovely pink babies off the road
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and just strew but there's lovely
crunchy shards glass of cold beer and
this fish as improbable as it sounds
this combination of watermelon and feta
does work incredibly well somehow both
savory and refreshing at the same time
obviously the watermelon and the feta
the chief ingredients but before you
start with them you need to slice a red
onion cut it into really fine half-moons
and steep it in the juice of about 2
limes and you will see look how
incredibly beautiful mean luminescent ly
pink would heal it up and it's not just
the beauty although that's no small
consideration but also it takes out all
that kind of acrid burn you can get from
raw onion so you can eat this and your
friends will like you afterwards ok
little light chopping it's nice to chop
things fairly roughly for this salad
this piece weighs about a kilo and a
half just gonna cut it away from its
skin and I want quite large chunks but
small enough to get into your mouth at
one time but then my mouth can
accommodate roughly triangular shapes if
you can but I wouldn't worry about it
too much
and then you really can just mix
everything up as it comes into the bowl
you're gonna eat the salad out of ah so
beautiful and against this lovely juicy
pink graininess some incredibly salty
dense feta I mean the contrast worked on
every level I can't take that much
credit for this combination because it
really is the middle-eastern variant of
a Greek salad and it makes sense because
when it's very hot what you need is food
that is sweet salty and full of liquid
just tumble this on top ah fabulous and
then some black olives pitted about 100
grams here beautiful and now my
glowingly puce red onions I know it
looks like there is much too much onion
there but you must remember that the
lime juice makes the onions so mild and
sweet doesn't taste like that and you
need the juice can you see how pink it's
gone because of the onions and you need
the lime juice it's part of the dressing
for the salad bit of oil not much this
is a lovely lovely like refreshing salad
now all the remains some really roughly
torn off parsley I like this to be eaten
really like a salad leaf not as a sort
of Herbie garnish and some roughly
chopped meat and just toss all this
together and is just easier to use your
hands
well I'm down and dust desperate
desperate to dive in
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these pride is so incredible
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a dinner of zatar chicken with fattoush
salad followed by grilled blistered figs
with mascarpone and pistachios is the
easiest way I know and producing that
laid-back summer feeling regardless of
the season and it's very low effort
ordinary chicken portions which I like
quite small dribbled with olive oil
ordinary olive oil not extra-virgin the
transformational agent is this Middle
Eastern spice plain goods utter it
comprises time sesame seeds and ground
sumac which is itself a blood-red berry
with a really sharp astringent tang and
that helps counsel that mellow woods
eNOS of the other spices a thick coating
make sure the pieces are really well
covered with this frosty bark colored
mix because you want the flavors really
to infuse deeply as well as creating an
ugly crispy burnished skin once they're
roasted so I'm gonna leave the chicken
to sit in its marinade rub for a while
and then it'll need about 40 minutes in
a really hot oven so that gives me
plenty of time to get on with the salad
later
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all cultures have ways of using up stale
break fattoush is a middle-eastern salad
which has wonderful shards of pitabread
in it this run comes via syria snip the
pitter length ways so you can open up
each bread and then split them so that
you have four very thin pitter ovals I
like a bit of scissor work to go smooth
inefficient the chickens really thinly
out of the oven and our soaps one fun
hot I can slide this on the trade
beneath the chicken
it'll crisp up in no time which is about
how long it takes to assemble this salad
juicy cubes of tomato but three or four
Tomatoes depending on the size the whole
cucumber cut up into rough triangles I
normally never bother to peel a cucumber
but there's something about that pure
Jade paleness here that I want although
this is cool and refreshing it has to
have a bit of fire even if it's only a
mild bit and for that I want some spring
onions three or four depending on how
fat they are the slip there's no need to
make this / - just go with the oven
bronzed chicken there I do does simply
because I've gotten to the habit it's a
kind of no-brainer when I've got people
for dinner after work I know I've got
supper together but if you wanted this
for - should be lovely as supper in
itself but in which case I might throw
in some chunks of salty feta mint which
I am mad for great fat bunch of it which
along with the cucumber is so cool and
refreshing
I want the mint chunky rather more like
a salad leaf than a bit of chopped herb
that suits me anyway and this is a very
rough-and-tumble salad what is the way I
make it parsley as well you need hardly
chopped parsley few chops and we're in
in a bit of garlic I just find it easier
to mince it straight on top of the salad
but you can easily make up the dressing
separately think the pitter should be
about brown by now
I have a special times that you may
prefer to leave to Peter before snipping
it in I like to have most of the pitter
in the salad now to absorb those herbs
and juices but I like to leave one or
two batters to snip over at the end the
contrast and crunch toss everything
together mmm I love a platter the filter
against the cucumber and tomatoes the
dressing I add straight into the bowl
and by dressing I mean the juice of a
nice fat lemon and what a lot of sound
is here and that's what helps make it so
refreshing
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and some olive oil
and as ever a good crunchy smattering of
salt
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you
Nigella shows us how to make some of her terrific salads including watermelon & feta and chicken fattoush salad! #NigellaLawson