Dieser Beitrag enthält Werbung – advertising.
It’s mid of November: all over the internet food blogs indulge in Xmas cookies, Xmas cakes, Xmas whatever – Xmas dinner suggestions didn’t surface until now. I’m not so ready for this Xmas business at the moment … I think some fresh & easy to prepare weeknight dinner is also appropriate.
For the record:
I didn’t start any Xmas baking so far. I’m not in Xmas mood so early in November – although everywhere in food stores you are overwhelmed w/ Xmas cookies & Xmas chocolate & Xmas whatever even since September or so. Crazy. OK. Maybe next month I’ll try some Xmas cookies. Maybe.
The salad I want to present today is a quick affair. I remember that I got the idea from one of Jamie Oliver’s early TV shows – decades ago. Strangely, but I always remember this salad during autumn & winter …
So – what do we need:
- spinach leaves
- feta cheese
- olive oil & lemon juice.
Fresh peas … only available in June/July. So we have to rely on frozen peas which is fine.
Bring a pot w/ water to a boil. Then dump the frozen peas into the bubbling water & wait until it’s bubbling again. Let it cook for 1 – 2 min; then drain the water & give the peas a chance to cool down.
Clean the spinach leaves & dry them in a salad spinner (if not already marked as ready for use when bought!). Trim the leaves & fill the mess in a bowl.
Now it’s time for the feta cheese. I had some feta made from sheep & goat milk. Just crumble the feta in small & less small pieces.
The dressing: it’s olive oil w/ lemon juice, salt & pepper.
For the lemon juice you may either squeeze some lemon or rely on 100% lemon juice in a bottle. I had 3 tbsp olive oil & 1 tbsp lemon juice. If you like more lemon flavour (however be careful!) you may double the amount of lemon juice.
It’s essential to add a substantial amount of salt & pepper – although it’s up to you how much. As a rule I’m always rather careful concerning salt … (I’m fond of pepper!). For this salad we definitely need salt.
So now all you’ve got to do is combining …
If you like you may store the salad for 2 – 3 h in your fridge before serving.
The recipe is for 2servings (during dinner!) – just double the amounts for 4 servings etc.
- 100 g spinach leaves
- 200 g peas (frozen)
- 100 g feta cheese
- 3 tbsp olive oil
- 1 tbsp lemon juice
- salt & pepper
- Bring water in a pot to boil, add the frozen peas & wait until bubbling again. After about 1 min drain the water & let the peas cool down.
- Clean & trim the spinach leaves.
- Crumble the feta cheese.
- Mix olive oil & lemon juice; add salt & pepper to taste.
- Combine everything in a bowl & serve.