Even though it is technically winter, I’ve just moved to a place with temperatures that at this time of year rival those of summer where I’m from. It’s no Alaska suffering their worst heatwave since 1969 (reaching temperatures as scorching as 26 degrees celcius), but for wintertime it is practically tropical. Maybe that’s why I’m craving foods not normally enjoyed in the colder months. The salad I made tonight could easily be described as summery. For me it was a way to use up a rag-tag bunch of leftover veges and I never thought I would be posting it here. But since it highlights my two great food loves (avoiding waste and getting inventive), this is where it has ended up. If you don’t have some of the below ingredients leave them out or replace them with something you feel is appropriate, I believe in your (food related) decision making skills.
Leftover summer salad
1/4 leek, finely sliced then chopped1/2 fennel, finely sliced then chopped
1/4 cup mint, chopped
small amount (about 1/8 cup) coriander, chopped
1/2 cup rocket, chopped
1 pear, finely sliced then chopped
1 Tbsp olive oil
juice of 1/2 a lemon
salt and pepper to taste
PS I know today’s title isn’t as directly related to the food as usual but c’mon, Slim Whitman must be honoured, even if just with a salad recipe.