A couple of weekends ago we held a belated birthday feast at the beach hut for my Dad. Belated due to lots going on for all of us – weekends become so very precious don’t they? The wind was whipping up the beach but we tucked ourselves away in the beach hut with blankets on our knees to keep warm. When you visit the seaside, never be fooled by that bright sunshine!
My Dad is easy to feed and always appreciates for anything you cook for him. My kind of guest. He’s golden seal of approval is commenting on how much our late Mum would have liked it. This type of comment renders me speechless and watery-eyed and nodding a smile of thanks.
I’ve used ready-made grains and pulses sold in pouches a lot lately. I know they are an expensive alternative but when it’s late and I’m hungry and want something quick to eat they are bonus. I make no apologies but should you wish to cook from dried then, as my Mum would say, you go for it.
Rich Couscous Salad
1 x 300g packet ready-made salad grains or pulses
Juice of 1 lemon
30ml cider vinegar
50ml olive oil
2 tablespoon pesto
Handful of pitted green olives
Handful of mixed seeds (sunflower seeds etc)
1 bag salad leaves
Mix together the dressing, pour over grains, and then add the olives.
Place the salad leaves on a platter, place the dressed grains over, and give a good scattering of seeds.
Ready-made griddled marinated red peppers
Lentil and Carrot Salad
1 x 300g bag ready-made puy lentils
1 large carrot, grated
1 bag watercress
1 tablespoon balsamic vinegar
2 tablespoon cider vinegar
3 tablespoon olive oil
Juice of half a lemon
1 teaspoon runny honey
1 handful of mixed seeds
1 pomegranate, seeds bashed out
Mix together the lentil and carrot together and then dress with the dressing. Stir in the pomegranate seeds and mixed seeds. Place watercress on a platter and then pile on the lentil mixture.