I haven’t actually written or posted a recipe or blog post here since early March. It definitely wasn’t my intention to take a writing break, but like so many other times, life happens and it’s not always possible to fit everything in, even if there’s a desire to do it.

If I’m really honest though, I am not sure that the urge to sit down and write was there over these past few months. My life took some turbulent directions for awhile and I am still trying to adjust to a new rhythm. Transitions are not always easy, but they are necessary and most definitely a part of life. (Sure I even have a tattoo that says “Change is inevitable. Growth is optional…”)

During these past couple of months cooking took a complete backseat, well at least the consciously creative part of it. Instead, because of limited time, energy and funds it became about practicality, speed and ease. And a necessity to just eat food in enough quantities so that I could get on with the other parts of my life that needed tending to.

My overall creativity took a nosedive too, or rather, was put on hold. It is difficult to create from a place of survival…

My meals of choice over these couple of months have been bowls of bits and pieces put together. Minimal cooking and effort required.  To make life even simpler I also visited the freezer section in my local Aldi and found some really neat frozen bean mixes that added some crunch and protein to my stir fries.

I keep reminding myself, as well as many of my clients, that neither cooking nor eating have to be complicated.  The ever increasing information and an evolving science on nutrition can make this basic act of survival feel so complicated that it ends up feeling overwhelming. When it does, it is good to come back to basics.

 

summer salad

This salad recipe is one of those simple throw together meals. It looks pretty perhaps, but truly it contains some readily available ingredients you can get in any supermarket. Sans the nasturtium flowers perhaps(!). Way back when I first started my blog, what I wished for was to make eating vegetables to be fun, exiting and accessible. Far, far from the boring, bland and punishing dieting type recipes and mentality. This Summer Salad recipe hits on those intentions pretty well, I think.

 

Before I share the recipe with you I also want to share with you two wonderful new cookbooks I bought this Spring which I am still slowly making my way through. Because I seldom cook from recipes, or at least following one to the letter, I’ve been looking for some new cookbooks that can teach me some new technique as well as inspire my kitchen creativity. In Salt, Fat, Acid, Heat by Samin Nosrat and Lateral Cooking by Nikki Segnit, I’ve found exactly what I was looking for.

Both books are pretty extensive, but written in a very accessible style. Cooking is a tactile experience that actually lends itself pretty well to creative curiosity, providing we are not in a state of “hangry” or survival mode. If you are looking to ignite your kitchen creativity, I can highly recommend these two.

Now let’s get on with the salad recipe!

 

 

Summer Salad With a Mustard Vinaigrette

Serves 2

½ small head of broccoli, cut into small florets

2 – 3 large handfuls of mixed salad leaves, washed

1/3 cucumber, diced

½ avocado, stone removed & diced

A large handful fresh raspberries, washed

50g feta cheese

2 tbsp pumpkin seeds

 

Mustard Vinaigrette

1 tbsp Dijon mustard

1 tbsp red wine vinegar

1 tbsp maple syrup

5 tbsp olive oil

Sea salt & black pepper, to taste

 

Bring some lightly salted water to the boil, then add the broccoli florets and cook for 1-2 min until bright green. Remove from the stovetop, drain the hot water and give the cooked florets a quick rinse in cold water to let them cool down and remain somewhat crunchy.

To make the dressing; place all the ingredients except salt in a small glass jar and then give it a good shake until everything is evenly dispersed. Taste and add a little bit of salt and black pepper if you wish.

Place the mixed salad leaves on a large plate, add the cucumber, avocado, broccoli florets and raspberries. Crumble the feta over the salad and then scatter some pumpkin seeds. Decorate with some edible flowers, if you have some!

Pour over some dressing and serve immediately.

This salad is best eaten once plated up. The dressing will keep a few days, stored in the glass jar in the fridge.

 

Straightforward Nutrition