Categories: cook, eat less meat
This was such a lovely summer meal, I had to share!
I love grilling bread. It seems like it shouldn’t work, but it does! I got this recipe for grilled naan filled with herbs and cheese from the usual, Fine Cooking. It’s easier to make the dough than it sounds, and it grills up in a flash.
Grilling bread is as easy as flopping it on the grates. Close the lid, let it cook for a few minutes until the top is slightly bubbling up and the bottom has grill marks. Flip, cook until the other side has grill marks and the bread is cooking through. And that’s it!
I served this flatbread with a chickpea potato salad. This was actually just a clean-out-the-fridge-before-vacation recipe for me, but it turned out really nice. Toss together the following:
Chickpeas, rinsed and drained
Potatoes, steamed or boiled until just fork tender
Cherry tomatoes, sliced in half
Scallions, sliced thinly
Rosemary, finely chopped
Oregano, finely chopped
Dressing (red wine vinegar, olive oil, salt, pepper, etc)
Feta cheese, crumbled
I also served this with those kale chips from the other night to round out the meal. Paired with Belgian tripel. The effervescent carbonation cleansed the palate of the heavy flavors of oil and cheese, the sweetness counteracted the bitterness of the kale, and the spicy, phenolic character matches the herbal flavors of the flatbread and potato salad. Nice nice.
Not to mention, an entirely meat-free meal!