"I think it's nice that there are all different kinds of lunches and breakfasts and dinners and snacks. I think eating is nice." – Albert from Bread and Jam for Frances, by Russell C. Hoban
It’s all we’ve been making of late. It can be adapted to what’s in the market and what you like to eat. Important notes, I think, are green beans, various chopped vegetables, feta cheese, toasted seeds and a light lemony dressing.
1 kilo green beans, blanched (we like them crunch) in boiling salted water for 3-5 minutes
6-8 Radishes, trimmed and chopped – this is a must in the salad, I think.
6 Cucumbers, chopped – you can swap this out for other ingredients
2 Kohlrabi, peeled and chopped – or radish or this veg. Your call. You can do both, of course.
Optional: 1 cup of crumbled sheep feta, or other salty cheese. Leave out to keep this dish vegan.
4 scallions or chopped, sliced red onion
4 ribs celery, chopped
1 cup mixed, toasted seeds, sunflower, pumpkin and sesame
1 lemon, juiced
1/4 cup olive oil
1-2 tsp, cumin
Salt and Pepper to taste
1/2 tsp paprika – regular or smoked