Last saturday was the first time I attended a supperclub dinner. Supperclubs are private underground restaurants or actually dinner parties, which are organized at somebody’s home or at secret places. They are advertised via the internet, social media and word of mouth and the number of guests is limited. The host invites a certain number of „strangers“ for a self-cooked dinner menu.
I just recently heard about supperclubs and was well excited about the idea to spend an evening with total strangers who as enthusiastic about food as I am. It really was a great experience. The atmosphere was unique and we had a four-course-dinner accompanied by great wines. I would definitely do it again.
Other than discovering secret dinner parties, my food activities recently revolved around creating new salad recipes for dinner as the summer has now finally arrived and we are enjoying warm weather and sunshine all day long.
I had a takeaway salad the other week, which was a super refreshing couscous mint salad and so I tried to reconstruct the recipe last night. The lemon dressing and the fragrant mint leaves give this salad its summery flavour. You can enjoy it warm or cold and it also makes a great work lunch.
For the dressing:
Combine the couscous with double the amount of water and a pinch of salt in a saucepan and bring to a boil over high heat. Remove the pan from the heat and stir to moisten the couscous. Close the lid to let the couscous sit for about ten minutes and stir occasionally. When the couscous is“ready“, blend in the vegetables, mint, almonds and crumbled feta cheese. Set aside. Combine all dressing ingredients in a mixing bowl and stir well. Mix dressing with the couscous.