Tag Archives: summer

Feta, beetroot, cherry tomatoes, olive, rocket and lentil salad (so healthy a cake must be eaten afterwards)

6 May

I’ve been eating so many salads recently as the weather has finally become what I like to call ‘beach hot’ (a temperature gauged on if it’s hot enough to go to the beach to sunbathe… thought it was quite good no!?) here in Nice, which is not a bad thing I suppose!

Perfectly balanced with the sweet beetroot salty olives and feta, earthy lentils, fresh rocket and a sharp wholegrain mustard,  olive oil and balsamic dressing (phew what a description). You can alter the quantities as much as you fancy, I’ve just given a rough idea as to how I assembled mine.

Image

Wholesome and filling enough for a satisfying dinner or a healthy lunch. Super quick to put together, no expensive or obscure ingredients to hunt down, no excuses not to make it. Many people on ‘health’ binges often eat plates and plates of salads, often loaded with creamy dressings, cheeses and bacon, which to be frank is just not going to make much difference, may as well just tuck into that carbonara.

Serves 1:
A tablespoon of crumbled feta
1 small beetroot
2.5 tablespoons cooked brown lentils (or whatever type you have, just not mushy red lentils!)
A few cherry tomatoes
A few handfuls of rocket
3/4 black olives, chopped

Method:
Wash all salady bits and dry well, chop up your olives and beetroot, half your cherry tomatoes, crumble your feta, make your dressing by using 2 tbsp good olive oil combined with 1 tbsp balsamic vinegar and 1tsp wholegrain mustard and assemble. Voila.

 Image

p.s I am doing a student marketing campaign to encourage people to sign up to volunteer for various music festivals in the summer, if you could click on this link below you would be doing me a massive favour!
http://www.phansta.com/1140/27/view.html

Olive, chilli, oregano, basil and feta bruschetta

18 Apr

I had half a tin of plum tomatoes to use and half a baguette.

I hate wasting food – I will make a point of using something up. I bought a cabbage a few months ago, literally couldn’t get rid of it – genuinely thought it was growing in the fridge. So I would sneak it into pretty much anything much to Ollie’s amusement – Greek salad with a bit of shredded cabbage?! Why not eh!

Anyway this was one of those cases, storecuboard/fridge stables such as tinned olives, oregano, jarred feta cheese and chilli flakes and a few fresh basil leaves from my plant. (it’s laaaaavely weather here down in Nice so no dying plants for meeee!)

It was delish. Perfect for a quick, summery lunch!

Ingredients:
Half a baguette, sliced (get best quality you can… even if you don’t have a cheap artisan bakery at the end of your road… hehe)
a few black olives, cut into quarters
half a tin of tomatoes
teaspoon of dried oregano
salt and pepper
pinch (or more if feeling wild) chilli
feta cubes (however cheesy you’re feeling)
olive oil (I used basil infused)

Method:
1. Combine all ingredients except for the feta cheese and olive oil (and bread, obviously…) in a bowl.
2. Slice your baguette, drizzle over a little olive oil and pop under the grill for a few minutes.
3. Top  bread with the tomato mixture, sprinkle with the feta cubes then pop under the grill until the cheese starts to look as if it is melting slightly. It should smell deeelliiisshhh

Image