YEAHHH, it’s soooo hottt!! It was about 28 degrees today here in London, which is terrific because I love the heat. Bake bake bake. I would make some sort joke about Olympics and me being BRONZE, but I’m just a bit too overheated to think of something witty enough. I just came back last week from 2 weeks in Bordeaux with my family, it was lovely. The weather was intermittent, but I guess that is what happens when you go at the beginning of July (my dad’s choice, it was evidently cheaper and he didn’t wanna miss the Olympics). Because of the less than great weather, this hot spell in England is SO welcome. It’s that type of heat that really hits you when you leave the house. Stifling I think is the word.
SO, because of the sudden upsurge in temperature, I really wanted something all fresh and healthy and themed. ‘Themed’ as in green.
Gorgeous and green! Just add a bit of french dressing and there you have a suitable, filling lunch or dinner.
-1 cup of frozen peas
-1 cup of soya beans
-1 cup bulgar wheat
-2 courgettes, sliced into medallions
-1 stick of celery, chopped
-about 4 inches of cucumber, chopped
-salt and pepper
-2-3 tbsp olive oil
-3/4 cup of olive oil
-1/2 cup of white wine vinegar
-2 tsp honey
-1 tsp french grain mustard
-Put all your raw ingredients into a salad bowl.
-Cook your soya beans and peas in the same sauce pan in boiling water for 3 minutes. Drain and put in the salad bowl.
-Cook your bulgar wheat according to packet instructions, and add to the salad bowl when cooked.
-Whilst your bulgar is cooking, fry your courgette medallions in the olive oil and mixed herbs. About 7 minutes on one side, and then 4 minutes on the other side should do. Make sure they’re browned off and add to the salad bowl.
-I saved the frying oil and used some of it to make the dressing, but you don’t have to. To make the dressing, simply mix all the dressing ingredients together and pour over the salad.
–Note, this would be delicious with feta.