Mint-ed & Caper-ed Potato Salad

I have never been a fan of heavy, potato salad. I don't like mayonaise, and I certainly don't like those horrible fat laden tubs of pre made supermarket potato salad that my bogan Aunt insisted on dishing up Christmas after Christmas. shudder.

However, I came across this fantastic potato salad on teaforsix.com.au . Tea for Six is written by the lovely Natalie and is my new favourite food blog. I have cooked many, many things from Natalie's blog.

I have made this salad several times. It is delicious. The capers and shallots give it a great kick.

Please excuse the picture. It doesn't do the salad justice. The potatoes were forgotten about on the stove and were a little overcooked, then the salad was taken to a BBQ and dropped twice by a clumsy person (me). Thank goodness for tupperware!

I'm not sure if it is good blog etiquette to reproduce another blogger's recipe, so I have hyperlinked to Natalie's blog so as not to cause any offence!

Potato Salad with capers and mint

Mecca Bah Coleslaw

Although I love to eat out and try new places, sometimes I want to eat at a familiar place. A place I know will be good. Not too expensive, not too fancy, just good.

I have found Mecca Bah, at Emporium in Fortitude Valley, to be that place. It is a consistently good restaurant. It's not fantastic, but if I'm after a tasty, cheapish meal, I will often go to Mecca Bah. I know it won't disappoint. The mussel tagine and cheesy katifi pastries are my regular dishes.

This coleslaw is a Mecca Bah recipe. I am not a fan of traditional, mayonaise laden coleslaw, but this is a crunchy, light coleslaw with good flavours and no heavy dressing in sight.

This is the original recipe, but I never bother to measure the ingredients. I also usually double this recipe and add in a couple of grated carrots.

Mecca Bah Coleslaw

1/2 savoy cabbage, shredded

1/2 bunch coriander, shredded

medium red onion, diced finely

50gm pinenuts (toasted or untoasted)

75gm sultanas, soaked in a little OJ or lemon juice for 30 mins

150gm pastirma, shredded

10 ml lemon juice

30ml olive oil

salt and pepper

sprinkle of sumac (I don't use this)

Combine lemon juice, olive oil and sultanas in a jar. Pop the lid on and give a good Set aside.

Toss together cabbage, coriander, red onion, pastirma. Season with salt and pepper.

To serve, toss in the pine nuts and dressing.

Delicious!