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I am sadly home from my anniversary trip to Paris and as you do when you get back from being away thought I had 'nothing' in my fridge. I have loads to do and wasn't going to get a chance to go get anything so I tried to put a quick lunch together with what I had and it turned out to be super delicious! Sometimes having limited options makes you get a bit more creative with your ingredients and shows that you can make quick delicious meals when you use what you already have! Here is how I made it:

Ingredients (serves 1 to 2 people):

Feta cheese
1 Red onion
Flaked almonds (just enough for a sprinkle)
1 large courgette
A few sprigs of tenderstem broccoli
1 lemon
1 heaped tbsp Plain live yoghurt
1/4 teaspoon harissa spice mix
pinch garlic salt
olive oil

I chopped the feta into cubes and put on a baking tray with some garlic cloves (some whole and some sliced), a few flaked almonds and one sliced red onion, and drizzled them with olive oil. I sprinkled with thyme and lemon juice and roasted in an oven at 150 degrees for 15 minutes until warm and a little browned.

Meanwhile I sliced a large courgette into thin strips and griddled them on an iron skillet with some broccoli, also gave them a squeeze of lemon and a little pepper and griddled until brown (with those lovely dark stripes).

To serve I plated the griddled vegetables and topped them with the feta and onion mix and then drizzled with a harrissa yoghurt made by mixing a heaped tablespoon of plain live yoghurt (I used woodlands farm organic sheeps yoghurt) with a quarter teaspoon of organic harrissa spice mix (I used seasoned pioneers), a pinch of garlic salt, a drizzle of olive oil and a good squeeze of fresh lemon juice.

Pomegranate or apple might also be a nice addition to this dish (I will try that next time if I have some) but you can play around with it and use whatever you have in your fridge!


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