Here in Geneva we are having the worst summer since 1965. I don’t know how that is measured, but it’s bucketing down outside as I write. But as long as you stay indoors picnic food is still possible. Supposing it were summer, one of the prerequisites, as any good Australian knows, is food that doesn’t involve a lot of heating up the kitchen. We’ve been eating this a lot lately.
Rocket, avocado and smoked salmon salad
Toss stemmed rocket, sliced smoked salmon and avocado with a dressing of olive oil, Japanese rice vinegar and a dash of sesame oil. Sprinkle toasted and slightly crushed* sesame seeds on top. You can tart it up with a sharper vinegar or lemon/lime juice if you prefer. Spinach does, though I prefer the gutsier taste of rocket.
*This is where a pestle and mortar comes in handy. It’s hard to use a grinder for this task without overkill. A proper pestle and mortar, mind, not one of those little things with no weight to it.