Chop up barbecued aubergines (ooh they smell so good!) and peppers and mix together with chopped raw tomatoes and parsley, and toss in a lemon/garlic/cumin/olive oil dressing. Delicious with any grilled meat or fish, either on its own served with crusty bread, or mixed into couscous. Camp cooking at it’s best!
On this occasion we had ‘pavlova mess’ for pudding, the perfect easy camping recipe.
Pavlova from New Zealand (was it really their invention?) is a lot softer in the middle than good old meringue, with a cakey consistency, and delicious broken and mixed up with creme fraiche and fresh fruit. I think meringues go better with forest fruits, and New Zealand pavlova with kiwis and peaches.