I had a great time in Brisbane at the Avid Reader book shop, thanks Krissy Kneen for being a great host and Phil Brown for asking all the right questions. I want to thank all of those who came along to hear about My Greek Island Home, it was lovely to share my experiences. My interviews with Julie McCrossin, for Qantas inflight radio was great as was speaking to Rebecca Livingston at 612 ABC radio Brisbane. I particularly loved the guy on the front desk at the ABC studios he was a big character and amused my friend Rob and I with plenty of amusing aussie banter………….it must get lonely there at night! On the flight home I found a 6 page extract of My Greek Island Home in the Qantas inflight mag, it looked FAB !!! After my last post I thought it would be a good idea to include a recipe as I had blogged photos of both pomegranates and walnuts recently. Unfortunately I have neither at my fingertips so there is not a image of the completed salad but I’m sure you can imagine it as it is so simple. The photo is another from my new book My Greek Island Home. I will be interviewed tomorrow for The Main Ingredient on by Kelli Brett 774 ABC radio Melbourne. I then have a live interview with Rebecca McLaren for ABC radio Rockhampton at 2.40 for those who want to tune in.
RECIPE 1 pomegranate, 1 young cos lettuce (organic if possible) 3 sprigs of mint (optional)a handful of walnuts and a decent slice of feta cheese. Pull off leaves of cos and place into a salad bowl, remove mint leaves from stem and put in with cos, crush the walnuts in your hands and drop them into the bowl, cut the pomegranate in half squeeze out kernels and juice over the lettuce, mint and walnuts and then crumble feta and mix. Thats it! No oil is needed as the juice from the pomegranate is enough. This is one of my favourite autumn recipes and we are lucky enough to be able to pick the walnuts and pomegranates from trees in the village. I get the lettuce and mint from pots outside my kitchen door. Sometimes we are given freshly made feta from a local too. YUM wish I was making it right now.