Hey lovelies! As you read this I am now in France (hopefully by the pool or exploring the town!) but I still wanted to make sure I put up posts for you all so I've been working super hard lately to pre-write these! I Today's post is a foodie one (yasssss!) and is the recipe for two fresh summer salads I have been absolutely loving lately. They're perfect for a picnic or sharing and are definitely not your typical 'leaves and cucumber' style salads which I always get bored of.
with butternut squash, feta, thyme and toasted almonds
Remember back when everyone pronounced this Quin-oh-a hehe? This salad is one of my all-time favourites and filling enough to have as a meal. (SERVES 4)
You will need:
1. Preheat the oven to 200C/180C fan/gas 6. Place the butternut squash in a roasting tin and add the thyme sprigs and olive oil. Mix together, season with salt and pepper, then place in the oven and roast for 30 minutes or until tender. Remove and set aside.
2. Toast the Almonds for 5 minutes until lightly browned while the butternut squash is in the oven. Then chop them roughly when cool.
3. Meanwhile, cook the quinoa by bringing it to a boil along with the vegetable stock in a saucepan. After turn the heat down to low and cover for 10 - 12 minutes until all the liquid has been absorbed.
4. Place everything into a large bowl (including the feta and parsley) and mix it all together. Season with more salt and pepper to taste and serve warm or at room temperature. Enjoy!
Fresh Bean Salad:
Colourful mixed beans in a Vinaigrette Dressing
The salad is super simple, light and fresh - definitely perfect for Summer I think! Best served alongside your main meal or for sharing picnic-style. (SERVES 6)
You will need:
1. Blanch the Green Beans by dropping them into boiling water for 1-2 mins then place in ice water immediately to cool. (This gives them a lovely crisp, crunchy texture while still being cooked)
2. To make the French Vinaigrette, whisk together the shallots, vinegar and sea-salt in a small bowl and leave to stand for 10 minutes. Whisk in the mustard and pepper then add the oil in a slow but steady stream, whisking until the mixture has emulsified.
3. Put your green beans, as well as all the other beans into a large bowl and toss lightly with the vinaigrette and a handful of fresh Parsley until everything is combined. Enjoy!
QOTD: WHICH ONE IS YOUR FAVOURITE SALAD?