The sauce for this wonderful salad is created in the oven together with the antipasti. Add the balsamic vinegar and thyme at the end of baking to the frikki bowl with all the roasted vegetables, the juicy juices that dripped from them, the oil and the spices. There is nothing better than that.
The ingredients:
250 grams of Sogat discharge (1/2 package)
1/2 teaspoon cumin
2 cups of boiling water (480 ml)
1 zucchini cut into small cubes
1 red pepper cut into strips
12 colored cherry tomatoes cut into halves
1 purple onion cut into eighths
1 small fennel cut into eighths
2 tablespoons balsamic vinegar
1/2 cup olive oil
2 sprigs of thyme separated into small sprigs
Juice of half a lemon
For decoration:
1/4 cup herb leaves - coriander, parsley, mint or all togethersalt and pepper
Instructions:
1. Heat an oven to high heat (220 degrees). Line a baking tray with baking paper. Mix the vegetables with olive oil and season with salt and pepper. Bake in the oven for about 15 minutes. Take out and brush over balsamic vinegar and thyme. Return to the oven for 3-4 minutes, or until the vegetables are golden. Remove and cool at room temperature.
2. Cook the friki with 1/2 liter of boiling water and cumin just like rice - covered over low heat for about 15 minutes. Remove from heat and season with salt and pepper.
3. In a large bowl, mix the vegetables and the baking juices (right from the baking paper of the pan) with the frikki. Add a little lemon, adjust the seasoning and serve hot (although the salad is also wonderful when cold).
Michal Levy Elhalal is a mother of three daughters, a professional cook and recipe writer, and the author of three cookbooks. To see what else she cooks, you can go to her recipe blog Michi, or her Instagram page