While I know I didn't "cook" so much as assemble this, the results were fantastic! I managed to determine in my mind (and for the Mom next to me in produce who asked me) that a spring onion is the same thing as a scallion. I clipped off the end with the roots and discarded the top third or so of the green part, and was then unsure if that was correct. To compensate, I used two instead of one! I used half a lemon instead of measuring out two tablespoons and used a handful of dill and chopped it up pretty small so it would be evenly distributed. The newspaper recommended eating this as a dip with pita chips or vegetables, but we ate it as a salad with a fork. My two year old asked for more, so we have a winner!
The greatest part about this recipe is I made it while waiting for my acorn squashes to destroy themselves, I mean bake. The left over Moroccan spiced beef that did not commit suicide with the squash (see previous post) went with this perfectly. I put them together in a pita and a Dagwood worthy sandwich was invented. Ta-da!!
Stay tuned though, I am pretty sure I have a chocolate chip scone and a Boston Creme Cake catastrophe in the works for the coming days. Until then!
Mmmm looks delicious!
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