Mark your calendars for the next staff and volunteer barbecue:
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Wednesday, August 10
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4:30 – 6:30
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Jackman Hall Pit (behind the Henry Moore sculpture, McCaul street entrance)
The menu features pork, chicken or vegetarian souvlaki and salads, with ice cream cones and watermelon for dessert. To ensure there is food left for those with later breaks, one serving per person please.
Food & Beverage received many requests for the salad recipes, so please enjoy the Moroccan Carrot Salad:
| Dressing | Ingredient | |
| 750 ml olive oil | ||
| 250 mls white wine vinegar | ||
| 187 ml lemon juice | ||
| ½ Tblsp ground cumin | ||
| ¼ Tblsp ground cinnamon | ||
| 1 Tblsp smoked paprika | ||
| ½ Tblsp harissa | ||
| 2 Tblsp honey | ||
| salt to taste | ||
| Salad | 4 lbs carrots, julienned | |
| 2 cups pumpkin seeds | ||
| 2 cups raisins | ||
| 1 tin chick peas | ||
| 1 red onion | ||
| 2 bunches mint | ||
| 1 bunch cilantro | ||
| For the Dressing: | ||
| Combine all the ingredients except olive oil. Whisk well to combine. | ||
| Slowly drizzle in olive oil while whisking. Dressing will not emulsify, so will need to be whisked | ||
| again just before adding to salad. | ||
| For Salad: | ||
| Toast pumpkin seeds in 320 degree oven until fragrant. Remove from heat and reserve. | ||
| Rehydrate raisins in hot water and let sit until raisins have plumped up. Drain well. | ||
| Drain and rinse chick peas. Add to raisins. Add some of the dressing and marinate at least an hour. | ||
| Peel carrots and grate on box grater or on a food processor. | ||
| Peel red onion and shave thinly on a mandolin or by hand. Soak in ice water for 30 min to remove | ||
| sulphur. Drain well. Add to carrots | ||
| Roughly chop mint and cilantro. Add to carrots. | ||
| Add chickpeas and raisins, with dressing, to carrots. Add more dressing if necessary. Season with | ||
| salt to taste. | ||
| Sprinkle salad with toasted pumpkin seeds. | ||