The rain seems to be having a positive effect on the roof garden. The little pots are now overflowing with green foliage. We’ve accidentally broken the padlock that gives access to the roof, so getting out there now involves climbing out of the skylight in the attic. Both things together mean the vegetables have been left to their own devices for the past week.
We nipped out yesterday morning to pull up some crops and it seems that leaving them alone to guzzle water has given a prize-winning harvest. Obese carrots, plump spring onions and chubby tomatoes were the fruits of no labour.
The carrots were turned into a delicious Eastern inspired dish that goes deliciously with grilled lamb, roasted courgette topped with grated parmesan and a dollop of tzastiki. I don’t have a name for the dish but I’m going to call it Harissa Carrot.
How to make Harissa Carrot Salad
• Whole garden carrots, boiled until just soft
• A pinch of cinnamon, salt and pepper and cumin
• Four cloves of roughly chopped garlic
• A healthy smattering of harrisa or red chilli if you have none
• Pulp the carrots, throw in everything else and stir/mash with a fork
• Drizzle with olive oil, a generous squeeze of lemon and a drop of rose water
Garnish with fresh mint if you fancy. Crumbling feta over the top makes a nice alternative too – taking it from a side dish to a main event.