Living the Good Life…

My food blog & cookbook in progress

Apple & dill

I first threw together this super simple salad for a lunch following a spur-of-the-moment invitation to Aparna based on ingredients at hand. Then last week (Easter 2016) I tried it out for a dinner at Rachel’s in Adelaide and following that, the dedication must include Glenn and Luca.

Dice a few crunchy apples into a bowl with a little lemon or lime juice in it to precent discoloration. I like the tart Granny Smiths best, but other varieties can work as well provided they have that crunch. If apples are sweet then add more citrus to the bowl. Add a generous amount of finely chopped dill (or mint or a combination), season to taste with salt and fresh ground black pepper and mix thoroughly. Chop a knob of fresh ginger and  fresh green chillies quite finely. Heat a couple of teaspoons of oil  either sesame or olive oil or a mixture, along with a some black mustard seeds. When the seeds begin to pop add the ginger and chillies and a few springs of dill if desired. Turn off heat and pour mixture over the apples, stir thoroughly and let sit for a few minutes for flavors to absorb. Chill until about 15 minutes before serving.

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