Gypsy Salad

Rhubarb,rhubarb,rhubarb,
Gypsy,pixie,lipsey.

I'm learning phonemes and phontics
at tech, but it all sounds like a
party game, where the players whisper down
the line, words ending up all tipsy!


I've tried the rhubarb muffins,
twice infact, but the flour
isn't as good as in Australia
where the carrot cake I made
turned out without a thud.

So the Gypsy Salad I
produced the other night,
for visitors who flew in
near dinner time
was just right.


Title and some ingredients
pinched from a local Turkish cafe,
so I hope they don't mind my gaff!


GYPSY SALAD

Slice and chop half a cucumber
Chop up a red or orange capsicum
Finely chop half an onion
Do the same with a stick of celery.
Deseed three or four tomatoes and chop up.

Mix all together in a small salad bowl
Add Feta cheese, cubed.
Add olives if liked OR
I chose New Zealand's own Puhoi's Bouton d'or
Feta Olive Tapenade,
but I realise our overseas readers are at a
disadvantage there!

This is a refreshing salad to have with cold chicken,
kumara salad and feijoa chutney, but these will have to
wait until another time!