Morocco

It’s a bit of out-of-the-box thinking, green beans cooked in chermoula and with currants. Served at room temperature. Delicious. So delicious that after the first day in the menu, I was inundated with questions for the recipe. So the next morning I immediately took a photo and wrote the recipe. So go make this salad, ladies and gentlemen. And then enjoy.

In the restaurant we always start with two starters, one of which is usually a sandwich. But one that is made interesting. Not just any bread. And this is one of those. Delicious, surprising and beautiful to see. That’s nice as well.

In November we were in Morocco and had squash puree for lunch. It inspired me to make this dish. In the restaurant I serve it as a starter with some bread, but it can go with anything really. Also delicious with a mezze for example. Or with some fried rice. Or with a salad. Or with some broccoli. Or… well you get an idea right?

We ate this pastilla in Morocco when we were visiting our Moroccan friends in Tamraght. Fati had made this pastilla and I immediately asked her for the recipe. So delicious. It is a typical Moroccan dish that is served in many guises. But this one stands head and shoulders above the rest.