This morning it was raining - tipping it down. A soggy July, hot on the heels of one of the wettest Junes on record! Then this afternoon the clouds parted and out came the sun. After work I headed to the park to take it in. On getting home I knocked up this quick, Swedish inspired salad with the fridge contents, and some fresh pickings from the balcony. The oak leaf lettuce, dill, parsley, and sprouts - are all the fruits of my semi attentive labour
Ingredients
Oak leaf Lettuce
Dill - finely chopped
Parsley - finely chopped
1/3 cucumber - seeded and diced
2 beetroots - diced
1 spring onion - thinly sliced
some fennel seeds
Some crumbled feta
Poppy seeds
a squeeze of lemon juice
a dollop of good olive oil
a drizzle of honey
To Serve - a hard boiled egg and some sprouted mung beans
Method
Mix the lemon juice, olive oil and honey in a small dish until blended. Put the rest of the ingredients in a large bowl, drizzle over the dressing and toss. Top with sprout and boiled egg on the side. Hardly a recipe to change the world, but I had to start back somewhere.
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