In the heat of the night....

 

I can remember one particular night last August when the temperature didn’t drop below 38 degrees. Even in that stonking heat we were silly enough to light the barbecue!

  Sometimes we all crave more than a leafy salad as an accompaniment to the main course. Here, then, are some robust recipes which can either just be eaten in their own right or served with the delights you’ll be cooking up on these steamy summer evenings.

  There is a company in Hérault producing a feta style brebis (sheep) cheese ‘Salakis’. However, they’re not allowed to call it Feta as it isn’t made in Greece. It is lovely, although not quite as salty. 

You’ll find it in the cheese aisle in all the supermarkets.

 

Camargue red rice with rocket and brebis cheese

 

 

Serves 6 – 8

 

Ingredients

450 mil Camargue red rice

200 gr brebis cheese

100 gr black olives, pitted and chopped

3 shallots, peeled and finely chopped

70 gr rocket, finely shredded

3 spring onions, finely chopped (include the green bits)

Salt and pepper

 

For the dressing:

2 cloves garlic, peeled and crushed

1 tsp salt

2 teaspoon grained mustard

2 tablespoons balsamic vinegar

4 tablespoons olive oil

Black pepper, freshly milled

 

 

Method

* Place the rice in a large frying pan with 2 teaspoons of salt, then pour in 800 ml boiling water. Bring it up to a simmer, then put a lid on and let it cook very gently for 40 minutes. Turn off, don’t remove the lid, just leave it for another 15 minutes to finish off.

* For the dressing: crush the garlic and salt in a pestle and mortar

* When the garlic and salt are pureed, add the mustard and pound it a bit, followed by the vinegar and pepper. Add the oil, slowly, using a whisk, until everything is combined

* Transfer the warm rice to a dish and pour the dressing over. Mix thoroughly and leave to get cold

* Add the olives, shallots, spring onions and rocket. 

* Just before serving, crumble the brebis cheese all over