Cuisine

Here we go again with another of my favourites. In the cuisine science it's called "salade variée" -a french name-. Very rich meal that could be taken for lunch especially those who practice sports and need much more natural energy but less fat.

You can serve it in around plate such as the following:

You will notice that it's basically made of fruits and boiled vegetables with eggs and some ingredients to decorate the plate. I made it last Ramadan, the Holy Month in the Muslim world. It was a bit hot here in the South of Morocco. It's cold, delicious, and lovely.

You have the possibility to serve it in other forms like this one:

In Morocco, it is not not considered a basic plate. We usually take it before a tajine or couscous.

I personally like to have it with a barbecue of turkey meat as in the following picture.

Good appetite