Ella Mittas' Istanbul-Inspired Wheat And Stone Fruit Salad
Last week we introduced you to Ella Mittas, the emerging young chef serving up Mediterranean and Middle Eastern fare with an emphasis on sharing. Coming to cooking after a university degree in creative writing, Ella worked in Melbourne kitchens to learn the basics before cutting her teeth in Turkey and Greece. Spending extended stints living and working in both countries, Ella’s collection of unpretentious, healthy, TASTY food reflects the sights, sounds, flavours and scents of adventures across the Aegean.
The recipes in Ella’s food series this month are intended to be enjoyed as dishes that make up a big, shared meal, but can, of course, be enjoyed independently. See Ella’s recipe for pickled sardines and fava bean dip for the beginnings of this feast!
Today Ella shares with us a recipe for a well balanced, robust salad wheat and stone fruit salad. While the dish works best with nectarines or peaches, Ella has offered off-season substitutes as the weather starts to cool down.