Even in the time of Corona you should be able to get hold of some mint but, if you are lucky enough to have a garden, you might find some growing there. It gets all over the place at this time of year and continues to grow throughout the Spring and into Summer. It’s delicious and has many uses, some are shown below.
Mint Tea
Add a small bunch of mint to a cafetière or teapot, or just add a couple of sprigs to a cup. Add boiling water, leave it to stand for two or three minutes before drinking.
Mustard and Mint Sauce
For 6
This is especially good with lamb, but is also good as a dressing for green leaves and some simple cheese such as Feta.
4 tsp Dijon mustard
3 tbsp white wine vinegar
6 tbsp olive oil
Small bunch of fresh mint leaves, chopped
1 tsp sugar
Put all the ingredients together in a jar with a lid and shake well to blend everything together. Store it in the fridge until you need it. It will keep well for at least 3 days.
A Kind of Tabbouleh
For 4
This colourful, flavoursome salad is good as a side dish with roast or grilled lamb; add some olive oil or some of the mustard and mint sauce above to complete the meal.
4 large spoonfuls of cooked Pearl Barley or cooked Quinoa
The finely grated zest and juice from a large lemon
The leaves from a small bunch of mint, finely chopped
2 large cloves of garlic, peeled and crushed
4 medium tomatoes, chopped into small pieces
1 small red onion, peeled and finely chopped
Salt and pepper if you like
Mix the barley or quinoa, lemon zest and juice, mint, garlic, tomatoes and onion together in a large bowl. Cover the bowl and keep it in a cool place for an hour or so to let the flavours develop. Taste the mixture and add salt and pepper if you like.
This salad will keep well (covered in the fridge) for two or three days.
