Heading to a potluck dinner later armed with this salad — a medley of roast portobello mushrooms, pasta spirals, rocket, cherry tomatoes, olives and crumbled feta. I pretty much follow a standard green + red + black + white/yellow colour formula when it comes to salads, and top everything off with olive oil, basil and lemon juice.
Feta fort, pre-crumble stage.
I wanted to keep it healthy and opted not to use butter on the mushrooms, so I compensated for the flavour by roasting the mushrooms with slices of lemon peel. The oils in the lemon peel lent a subtle, zesty kick which tasted very nice and clean.
Had a bowl of the goods for lunch for a taste-test, and I liked it! I’m not very good at scaling up ingredients though, so I’m worried that the large bowl I’ve packed will be too dry. Packed some extra lemon wedges and feta crumbles to go, just in case!
retrospectif: a notebook 