by Diana
Cooking and testing new recipes has been one of those things that has kept us (and yes, also the majority of the population) motivated during the lockdown. It’s easier on the weekends and occasionally at dinner time but weekday lunch excitement is a challenge as time remains threatening. I am not ashamed to confess that poke bowls are a novelty to me and, to be honest, I still don’t get a full grasp of what they are, not sure if I care that much either. I know the recipe below doesn’t make them at all justice as I am using smoked salmon rather than particularly marinated raw fish sitting on a kale and quinoa bed. In my defence, I did research that poke is Hawaiian for ‘sliced’ so I am being truthful to the title by offering a bowl of carefully sliced and chopped fresh and well-seasoned crudités. I found the colours and the arrangement so visually appealing that somehow helps me compensate for the lack of real life visual art exposure at the moment. Maybe it’s just a reflection of my desperation to get some aesthetic nourishment, but an effective one nonetheless. A simple and easy recipe to bring joy to an otherwise uneventful lunch break.
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| © The Teaspoon |
