While travelling through Europe, we ate out most days. It was brilliant to be able to taste local cuisine and experience what it’s like to eat in a restaurant or a café in a different country. Mind you, they had English menus in most places, so it was not too hard to understand what was on offer.
But still, depending on the country you’re in, there are different ways of doing things. For instance, in Portugal, as soon as you sit at a table, they will bring you a selection of bread, olives and cheeses. All this looks very tempting, but you need to know that in the end, you will have to pay for every single bit that you eat. It is perfectly accepted if you politely decline the offer when they bring all this at your table, or you can simply leave it on the side, and the waiters will take it back.
As enjoyable as it was to eat out, after a while I found myself craving for healthy homemade food. I really missed being able to cook and use all the beautiful ingredients that were in season. As soon as we came back, I got back into my weekly routine of going to the farmers market, and I cooked lots, just getting inspired by the ingredients I found. This salad is one of many I made, very tasty and refreshing.
Broad Beans, Feta and Mint Salad – serves 2
• 900g broad beans
• A bunch of spring onions, finely sliced
• 30g feta cheese, crumbled
• A bunch of mint, finely chopped
• Juice of ½ lemon
• 2tbsp olive oil
• Salt and pepper
1. Start by taking the broad beans out of their pods. Blanch them in a pan of boiling water for about 4min. Drain well. You can now remove the skin around the beans if you wish.
2. Place the broad beans in a salad bowl or serving plate. Sprinkle with the spring onions, the feta and the mint.
3. In a bowl, mix the lemon juice, olive oil, salt and pepper. Pour over the salad and serve straight away.
Salade de Fèves, Feta et Menthe – pour 2 personnes
• 900g de fèves
• Quelques oignons de printemps, finement émincés
• 30g de feta, émiettée
• Une poignée de menthe, ciselée
• Le jus d’1/2 citron
• 2cs d’huile d’olive
• Sel et poivre
1. Ecosser les fèves. Les blanchir dans une casserole d’eau bouillante pendant 4min environ. Il est ensuite possible d’enlever la peau autour des fèves.
2. Mettre les fèves dans un saladier ou une assiette de service. Ajouter les oignons, la feta et la menthe.
3. Dans un bol, mélanger le jus de citron, l’huile d’olive, le sel et le poivre. En assaisonner la salade et servir de suite.