Midweek Mashed potatoes (for Mirra) with chickpea/cucumber/preserved lemon salad

Mirra really loves white foods.  In fact, for a vegetarian, she’s shockingly against anything green.  So last night, when I asked her what she wanted for dinner, she said mashed potatoes (no surprise there).  But you can’t just have mashed potatoes for dinner (she would say otherwise).The simple salad that I came up with, turned out really well, so I thought I’d write it up for y’all.  There’s no mashed potato recipe here, you know how to make them.  Boil potatoes, mash, add whatever quantity of delicious/fattening products that  suit your fancy.  Yogurt is a cool alternative to cream FYI.  Oh and as you can see, I used fancy potatoes, these were Red Marias (a gift from a friend’s overloaded CSA)

The salad:

  • 2 cucumbers, sliced
  • 1/2 a can of chicpkeas (even better if you make your own, but it s summer, no one wants to boil chickpeas)
  • 1/2 preserved lemon (small dice)
  • 1 teaspoon preserved lemon juice
  • 1 teaspoon lemon juice
  • 2 Tablespoons minced fennel fronds
  • A tiny bit of honey
  • 1 Tablespoon pumpkin seed oil (or olive oil if you don’t have pumpkin)
  • Lots of black pepper
  • salt to taste
  • splash of tobassco

So that’s it, mix it together and serve on top of your mashed potatoes.