Fridge lunch – Italian flag salad

30 May
Thymus serpyllum, Mother Of Thyme

Thymus serpyllum, Mother Of Thyme (Photo credit: KingsbraeGarden)

What to eat? I raid the fridge and ponder. No lettuce. But… cucumber, tomato, red (bell) pepper, spring onions (salad onions in US), mozzarella, feta. Ho ho.

Who needs lettuce? There’s greenery outside the door. I step outside into the drizzle and search my lawn for goodies. Some Good King Henry, a few leaves of sorrel, wild thyme flowers, Fat Hen or orache – can’t be sure which it is – and from the pots: parsley, basil, chives.

Back inside – wash the wild leaves and the herbs, and chop up. Chop up all the other ingredients and fling all into big bowl. Squeeze juice of half a lemon and throw into mix with glug of olive oil (or walnut oil, if you’ve got it, but it’s quite pricey). A few grinds of black pepper and a sprinkling of toasted sesame seeds.*

Toss well, cut a bit of good sourdough bread or a couple of oatcakes, and eat. Wonderfully healthy – especially the wild stuff – much fuller of vits and mins than the cultivated stuff – and low carb (except the bread), and vegetarian. Substitute tofu or nut butter for the cheeese, and it’s vegan.

Bull’s eye. Healthy, quick, cheap and very delicious. Ker-ching.

* toasted sesame seeds: buy a bag of raw sesame seeds and toast them – spread on baking tray and put in oven for about 10-15 mins. Keep an eye on them and don’t let them go more than a middling tan. Toast the whole packet and keep in a tin.

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