As someone who loves a good meal, cooking one, came to me as a natural passion. I belong to a family where meal times consisted of not just food, but also noisy conversation centered around the events of the day and discussing the menu for the next. (ah yes, we are a greedy lot! )

For the most part of my life so far, my contribution in the kitchen was assisting mom and my duties were limited, to chopping veggies and laying the table. Then along came the great Indian wedding, and I was suddenly the queen of my very own kingdom. My curiosity about this magical world, coupled with an enthusiastic sous-chef (my husband, Vineet), led me to take on the challenge of preparing meals on a daily basis, and not succumbing to the convenience of hiring a cook.

This blog is a product of my experiments with food (not all are life threatening :D) for my fellow culinary enthusiasts - especially the newly weds and hungry bachelors and is dedicated to the women who've inspired me in the kitchen;
Aji (s),Ma and Nigella Lawson.

Sunday, April 24, 2011

Tomato-Olive-Shrimp Salad

Although our food habits in general border on healthy, Vineet and I occasionally get into the mood to go super healthy. On days like these,we fill up on Salads & fresh fruit, refrain from alcoholic beverages of any kind and actively indulge ourselves in the outdoors. Saturday, was one such day. We stepped out for a walk to discover Punggol beach, some 3.5 kms from our home, and came back with cheeks flushed, and our hearts happy. But ofcourse an evening like that HAD to end on an equally refreshing and healthy note, so we made a Olive-Shrimp-Tomato salad, munched on Vegetable crudites and Hummus and washed it all down with a chilled Watermelon-mint & lemon Spritzer :) This recipe is quantified to Serve 02 persons.

12-15 Prawns, medium sized, shelled ( I used pre-cooked frozen prawns)
2 Tomatoes, deseeded & cubed
8-10 pitted Kalamata Olives, halved
1 small bunch Coriander, chopped
2 tbsp Extra virgin Olive oil
1 tbsp Black peppercorns, cracked
1/2 Lime, to squirt
Salt, to taste

1.)  De-frost the frozen prawns under running water. Drain and set aside.
2.) Toss the tomatoes, olives and coriander together. Add the prawns.
3.) Drizzle the olive oil over the salad. Add the cracked black peppercorns, a pinch of salt & a squirt of lime juice. Toss gently to ensure that the prawns are coated well in the dressing.
4.) Chill in the refrigerator for upto 3 hours before serving.

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