I’ve booked my ticket back to Beijing, which means I’m going back in a little over a month. Mixed feelings (as usual) about me moving back, but I’m mostly feeling excited. This upcoming month I’ll be very busy studying for a big Chinese test, hanging out with friends and visiting family, teaching little kids Chinese (culture) as my internship, but mostly I’ll be cooking up a storm and posting it either on this blog, or on my youtube channel.
Let’s talk about this salad. Actually, there’s not a lot to tell, accept that it’s a recipe from Ottolenghi’s Jerusalem, and knowing this should be enough reason to try it out. Ottolenghi is a genius when it comes to comparing exciting textures, pungent flavors and gorgeous colors. I haven’t heard anyone reviewing his latest book in a negative way, and I will definitely not be the first.
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