Dog Latin

This is the original recipe from the GoodFood Magazine, Aug. 2005. My version you'll find here:

==== REZKONV-Recipe - RezkonvSuite v0.98.4

     Title: Smoked trout & bulgar wheat salad
Categories: Salad
     Yield: 4 Servings

    100     grams  Medium bulgar wheat; 14oz
      1            Lemon; juice
      2            Garlic cloves, crushed
      4   tablesp. Extra virgin olive oil
    6-8            Ripe tomatoes, halved, deseeded and diced
      4            Spring onions, finely sliced
      3         x  20g packs flat leaf parsley, leaves roughly
                   -- chopped
      1            Handful fresh mint leaves, roughly chopped
    400     grams  Smoked trout fillets; 14oz
      3   tablesp. Greek yogurt
      1     teasp. Chopped dill

============================== SOURCE ==============================
                   GoodFood Magazine, August 2005
                   -- Edited *RK* 07/31/2005 by
                   -- Ulrike Westphal

1 Cook bulgar wheat according to pack instructions, and leave to
cool. Make a dressing: whisk the lemon juice, garlic and olive oil
together and season to taste.

2 Tip the bulgar wheat into a bowl, add the tomatoes, spring onions,
parsley and mint. Pour the dressing In and stir to combine. Flake
the trout into chunks - discarding skin and bone. Gently fold into
the salad.

3 Mix the yogurt and dill together in a small bowl, adding enough
water to give the consistency of pouring cream. Season to taste and
serve alongside the salad to drizzle on top.

:EASY
:10 mins work
:NO COOK
:PER SERVING:347 kcalories, protein 25g, carbohydrate 23g, fat 18g,
saturated fat 3g, fibre 2g, added sugar none, salt 2.09g

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-==== REZKONV-Recipe - RezkonvSuite v0.98.4

     Title: ZUCCHINI MELON SALAD
Categories: Salad
     Yield: 4 Main-course servings.

      2    medium  Zucchini (3/4 lb total)
      1     teasp. Salt
      2            (3-inch-wide) wedges honeydew melon, seeded and
                   -- rind removed
      1            Whole smoked chicken breast (1 lb), skinned and
                   -- thinly sliced crosswise with a knife
      1            (1/2-lb) piece Parmigiano-Reggiano
    1/4       cup  Packed fresh mint leaves, cut crosswise into
                   -- thin shreds
    1/4       cup  Extra-virgin olive oil
    1/4       cup  Fresh lime juice
                   Special equipment: an adjustable-blade slicer

============================== SOURCE ==============================
                   http://www.epicurious.com/recipes/recipe_views/ views/232490?mbid=RF
                   -- Edited *RK* 07/28/2005 by
                   -- Ulrike Westphal

In this perfect no-cook dish you can substitute crumbled bacon for
the chicken or just omit the meat altogether.

Cut zucchini crosswise diagonally into 1/8-inch-thick slices using
slicer and transfer to a colander set over a bowl. Sprinkle with
salt, tossing to coat, and let stand 5 minutes, then rinse under
cold water. Arrange in 1 layer on paper towels and pat dry.

Cut melon wedges lengthwise into 1/8-inch-thick slices using slicer.

Divide melon, zucchini, and chicken among 4 plates. Shave about one
fourth of cheese into curls with a vegetable peeler and divide curls
and mint among the 4 plates. Drizzle each plate with oil and lime
juice. Season with salt and pepper. Serve immediately.

=====

This is the English recipe:

==== REZKONV-Recipe - RezkonvSuite v0.98.4

     Title: Marinated courgette salad
Categories: Salad
     Yield: 4 Servings

      2     large  Or 4 small courgettes, topped and tailed
      1            Lemon; juice
      4   tablesp. Extra virgin olive oil

============================== SOURCE ==============================
                   GoodFood Magazine, August 2005
                   -- Edited *RK* 07/31/2005 by
                   -- Ulrike Westphal

Low fat Superhealthy - good source of vitamin C This is one my
favourite salads - not only is it delicious, it's also prepared in a
flash.

1 Using a vegetable swivel peeler or mandolin, slice the courgettes
into long thin ribbons and place in a shallow serving dish. Whisk
the lemon juice with the olive oil in a small bowl and season
generously.

2 Drizzle over the courgette ribbons and leave to marinate for 15
mins before serving.

:EASY
:5 mins work
:NO COOK
:PER SERVING 336 kcalories, protein 14g, carbohydrate 62g, fat 5g,
saturated fat 2g, fibre 2g, added sugar none, salt 0.23g

=====