Tuesday, April 5, 2011


When I was making the fancy Mother's Day feast I was counting on there being plenty of left overs to see me through at least a half a week of lunches and dinners. I don't know why it surprised me that there was barely enough for two dinners! So it was back into the kitchen last night ....

Broccoli Salad

1 Head Broccoli,
1 Tin Chick Peas, drained,
2 Tomatoes, de-seeded and sliced,
2 Spring onions, sliced,
1 small packet Pancetta,
1 block Feta Cheese,
1 Bunch Coriander, roughly chopped,
1 teaspoon Smoked Paprika.

- Fry off the Pancetta and Chick Peas with the Smoked Paprika until nice and brown, leave to cool.
- Meanwhile cut up the Broccoli into bite sized florets and steam for a few minutes, or just long enough to take the bit out of them, leave to cool.
- Then just combine everything-it's that straightforward! Well, I like to keep the Feta separate and curmble it over the salad as I need it-just to keep everything fresh.

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