Winter is dead; spring is crazy; summer is cheerful and autumn is wise!
– Mehmet Murat ildan
Date: Saturday
Time: Nearly lunch (I’m hungry) time
Place: A garden gate, just around the corner
That’s as far as I needed to venture to find the potential feast above. Abundance! In spite of our lousy summer this year (damp, drizzly, cold, depressing, overcast, grey, windy), the chap with the garden just around the corner (he of the much greener fingers and bigger garden than mine) provided all that I needed to make a magnificent lunch. Ta-da:
The fantastic egg was laid very noisily by Clara (she of the whopping big ones) And a few sheep (not of my acquaintance) were probably involved with the Feta.
So, without further credits, here’s how it was done:
Ingredients:
- approx two inches off that whopping big cucumber, sliced thinly
- 1 apple, grated
- small bunch watercress
- 6 cherry tomatoes, halved
- 2 chestnut mushrooms, sliced
- 3 tablespoons, runner beans, sliced and lightly steamed
- 1 egg, lightly boiled
- Feta cheese
- Dressing: olive oil, cider vinegar, grated ginger, grainy mustard, honey
Method:
The usual no frills approach. Throw everything except the feta and egg into a bowl, toss with the dressing (made up according to taste. The ginger adds a wonderful zing). Pile onto a plate, crumble Feta and balance the soft boiled egg on top. Then give thanks to that wonderful man around the corner who probably has far more time than I have to grow those fantastic vegetables.
And just to make matters worse – he also grows fantastic flowers. Huh!
Up the A12 