What to do? Firstly, raid Waitrose* for vegetables. Butternut squash, garlic, red onions, mixed peppers, avocados, tomatoes, lettuce leaves and pre prepared globe artichokes all go in the basket. I confess now that I ate all the artichokes before making the salad, so they no longer feature.
Before the rugby starts, my rubbish peeler and I do battle with the butternut squash, in what involves a 20 minute workout to get the damn thing peeled that leaves me sweating and feeling like maybe I should have worn a sports bra. Chop, chop, chop and into the roasting tin go the squash, peppers, garlic and red onions, with a hefty dose of salt, pepper and olive oil. It all looks beautiful and very healthy, and the smell of it cooking is a) making me salivate and b) means I won't forget it and let it burn to a crisp, although it may have a negative impact on the washing hanging out to dry.
At half time, I bung in some tomatoes so they go delightfully squishy, without turning to pulp. Some Romaine lettuce goes in a bowl as the salad base, I did think about kale but there are limits to my virtue. I add half an avocado to the leaves, spoon on the veggies, and top with grilled halloumi and pumpkin seeds. I could write an ode to halloumi (maybe I will), that plasticky, tasteless cheese that when cooked, becomes salty and crispy and delicious.
THIS is just what I need. It needs no dressing as the oil the vegetables cooked in flavours the rest of the salad.
Clearly, my food photography needs some work, but I hope this gives you an idea:
And just in case you think it's all too virtuous and healthy for a Saturday night, I have an Estrella Damm to drink, and a bar and a half of Fruit and Nut in the fridge. And crappy telly to watch. Perfect.
*Other, considerably cheaper supermarkets are available, but their 'perfectly ripe avocados' seldom are, and this makes me cross.
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