I really don’t like hot days, I love my winters. Lots of nice warm thick coats, soups, thick stews and hot rice, that’s my idea of a good life. The weather here has been stinking hot – which has been horrible for me. I don’t even like the beach! The only time I’m at the beach is if it involves food. Otherwise I’m quite happy indoors, thank you! I don’t know how people spend days on the beach with the sun on their bare backs.
So with this hopeless weather, I’ve been finding cooking miserable. The kitchen heats up and it’s quite miserable frankly. I’ve decided the only way to survive this and to eat well, is to have lots of fresh easy-to-prepare salads. This is one of them. It’s so tasty and takes 10 minutes max.
- 1/2 punnet mini roma tomatoes – cut lengthwise into quarters
- 1/2 garlic – grated finely
- 1 slice stale bread (cut into small cubes)
- 4 mushrooms (cut into chunks)
- 1/4 cup fresh basil leaves (torn roughly)
- 5 squares of marinated goat’s fetta (crumbled lightly)
- 2 tablespoons extra virgin olive oil
- Salt to taste
- Pepper to taste
- 2 tablespoons cook oil (I use rice bran oil)
Heat cooking oil, add mushrooms and cook until brown on the cut sides. Don’t worry about cooking them through. Put mushrooms in a mixing bowl. In the same oil, spread bread pieces in a single layer and allow to cook and crisp on all sides.
While the bread is cooking, add all the other ingredients to the mushrooms and mix well. When the bread is done, add to the salad mix, stir well. Check the seasoning. Let the salad sit for about 5 minutes before serving. The flavours will blend well and the bread will also soak up some of these flavours. Enjoy.