Garden Pea Zucchini Salad

Indian cooks work a lot with their hands. A cook has to be good spirited because he puts his energy in the food through his hands, which passes on to the people who eat the dish. A beautiful way of saying that things made with love are better.

Garden Peas and Zucchini salad

125 gram garden peas, fresh or frozen

1 zucchini

A small hand mint leafs, cut in stripes

3 tablespoons full yogurt

1 1/2  teaspoons cumin

1 teaspoon turmeric

½ teaspoon chili powder

Squeeze of lemon juice

1 garlic clove, crushed


Shortly cook the peas and put them under cold water to stop the cooking process. The peas need to stay firm. Cut the zucchini in half moons and bake them with garlic in a little sunflower oil. Put the zucchini in the fridge to cool down.

Mix together the yogurt, cumin, turmeric, chili, lemon, salt and mint. Combine the ingredients in a bowl and serve.

Mint in the Cider side of Beer


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Serves 2

1 bottle of Leffe Brown Dubbel (30cl)

1 bottle Strongbow Gold (27.5 cl)

2 sprigs of fresh nana (mint)

Take two big glasses, add a sprig of nana to every glass and pour half of each bottle with it, swirl the mint twig around to blend. Cheers!

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