Apologies to anyone who comes to my online kitchen looking for some recipes, I have been very remiss of late. There’s a few reasons for this:

  • I have relocated to Battersea, this is the year of being topsy turvy and moving frequently, it seems.
  • Shortly after relocating, some mice came to visit. Some big mice. That liked to run along the worktop. I hate mice, apart from them being unsanitary, they completely freak me out. There is no logic to this whatsoever, I know they’re smaller than me and I can do them more harm than they can me. It must be a phobia, I completely freeze when I see them and I wish I could say scream, but it’s more of a panicky croak. In summary, I steered clear of the kicthen for a couple of weeks.

I started to miss my lunches. I am used to bringing in something tasty and healthy but, whilst my house became the mouse house, I started to use the company canteen again. Our company canteen could desperately do with a Jamie style overhaul. It offers: hot things in bad sauces, pasta that’s been cooked for (I would estimate) an hour in bad or weird sauces, cold fish fingers in the salad section (YES: salad section) and random bits and bobs. It’s saving grace is the said salad section with the likes of grated carrot but that gets tired very quickly, say 3 days. Let’s just say, the company canteen is not my favourite indulgence.

So, I braved the kitchen – be very proud of me. For 2 weeks, if anything brushed off my skin, I immediately thought MOUSE and jumped or ran. I scanned the counter, peeked behind the door, opened the cupboard and peered in expecting to be face to face with a fat grey mouse. But, there was none there. So, I proceeded to concoct something, fresh, flavourful and quick for work. Something to match this lovely weather and to satiate my lunch time appetite. I made a delicious salad with israeli cous cous, feta, tomato, black olives, parsley and pine nuts with some lemon to lift the flavours.

The recipe is very simple and quick. I think it will become a picnic favourite. This made one large lunch.

Ingredients:

100g israeli cous cous
3 spring onions, sliced
50g feta, crumbled
12 or so black olives, stoned and chopped
12 or so cherry tomatoes, chopped – I used juicy san marzana – highly recommended!
25g toasted pine nuts
a handful of chopped flat leaf parsley
half a lemon & some good extra virgin olive oil

Method:

Cook the cous cous according to packet instructions (for about 10 minutes in boiling salted water usually).
Drain and cool, dress in some olive oil so it doesn’t stick.
Combine with the other ingredients and dress with 1 part lemon juice to 3 parts olive oil.
Season with S&P and serve.

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Niamh

Cooking and travelling, and sharing it all with you.
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