I learnt this simple recipe from my aunt, Eedo Rabica who loves salads. We eat this salad after the main lunch. I always wondered why we eat the salad last and not first like everyone else. Then I learnt that we inherited this habit from the Italians who colonised Somalia.
Eating the salad last cleans your palate and it is a refreshing way to end lunch or dinner. Urbanised Somalis would sometimes have this type of salad (insalata) as a contorni or side dish, as it called in Italian.
½ cup of peas
1 small broccoli
2 celery sticks
Salt to taste
2 tablespoons of olive oil for cooking
Juice of one lemon
1. Dice the tomatoes and cabbage
2. Slice the onion finely
3. Chop the rest of the vegetables into small chunks
4. Heat the olive oil in a frying pan and fry the cabbage for about one minute
5. Add the salt, peas, broccoli and celery and cook for five minutes
6. Add the tomatoes and onions and lemon juice and mix well before serving.