Spinach salad

Cucumber feta salad

• 400 GRAM SPINACH, cut
• HANDFUL CILANTRO, chopped
• HANDFUL PARSLEY, chopped
• 1/2 TSP CHILI POWDER
• 1/2 TSP PAPRIKA POWDER
• 4 TBSP OLIVE OIL
• JUICE FROM 1/2 LEMON
• 2 CLOVES GARLIC, chopped
• 2 TOMATOES, cut
• 1/4 PEEL FROM A PICKLED LEMON, cut

• 1 CUCUMBER, in thin slices
• 100 GRAM FETA, in cubes
• 2 GREEN ONIONS, chopped
• HANDFUL MINT, chopped
• 4 TBSP OLIVE OIL
• 2 TBSP LEMON JUICE

Mix the spinach with the cilantro, the tomato, the garlic and the parsley. For the dressing, beat the lemon juice with the olive oil and add the paprika and chili powder. Pour the dressing over the spinach and toss the salad. Arrange the lemons on top.

This is a Moroccan recipe. On 18 November 1956, Morocco became independent from France, which led to the return of Mohammed V. The country had been a protectorate since the early 1900s. Click on culinary calendar for more links between cooking and worldwide history.

For the dressing, beat the olive oil with the lemon juice and salt and pepper to taste. Mix the cucumber and and onion and put in a salad bowl. Put the feta on top. Pour the dressing over the salad and sprinkle with mint.

This is a salad from Egypt. On 6 October 1973, the Egyptian army crossed the Suez Canal at the beginning of the October War (also called Yom Kippur War, 6-25 October). The day is still celebrated as Armed Forces Day. Click on culinary calendar for more links between cooking and worldwide history.