The reality is it is p**sing it down in Luz. I’m currently under a semi-tropical thunderstorm. But in the flights of fancy, I’m in the Lebanon.
Tonight’s main dish is a Lebanese green salad. Tabbouleh.
It is very simple to make. I chopped up some coriander finely, though I have had tabbouleh without coriander and with parsley and mint. Herbs to make it green, but not lettuce in the Lebanon.
Ditto fine chop some tomatoes, a little bit of bell pepper, and a wedge of onion. Cucumber is optional.
Then you need some bulgur wheat, boiled for about 4 minutes until al dente, but not mushy.
And then you need the magic. A hint of salt, a modest sprinkle of pepper, a generous squeeze of lemon juice and a glug of olive olive. And set aside for the bulgur to soak up all those flavours.
I’m having mine with spicy sardines (tinned).
Does exotic food get any easier?