Wednesday, April 28, 2010

Green beans, rocket and paprika feta salad

I’m only three weeks into this blog but I’ve already received my first complaint. My sister Gillaine, a pretty good cook herself (having spent years learning the ropes from me…ahem…) says I write too much about fish and meat. Well, she’s right I guess. So, in the interests of family harmony, here’s a vegetarian recipe.

My mum’s a veggie, as is my sister and Bob, my brother in law. I was a veggie too once, for five years. A pretty militant one at that, no meat, fish or eggs for me. As for cheese, I'd only eat ultra-bland stuff without animal rennet in it. I didn't eat Polo mints either, because unbeknownst to most people they contain beef extracts. It all started in uni when I joined the Hunt Saboteurs Association. We’d go out on weekends into the English countryside and ‘sab’ fox hunts. It was great fun. We were basically running around blowing hunting horns in the wrong places and spraying citronella to confuse the dogs.

These days though, 16 years [aaaargh…is it really that long??!!?] after a run-in with a bacon sandwich, I’ve gone to the other end of the spectrum. I’ll eat anything, so long as there’s no butter or cream in it. Olive oil rules!

Anyway, enough blabbing, here’s the recipe. Enjoy.

Green beans, rocket and paprika feta salad

Half a kilo of green beans
Four cloves of garlic
One onion
Rocket leaves
Feta cheese
Salt
Pepper
Paprika
Olive oil
Balsamic vinegar

Top and tail the green beans and boil them until they are tender. Drain and cool in cold water to stop them cooking. While that’s happening, chop the onion and garlic and stir fry in a little olive oil until they are crunchy soft. Put the beans in there, mix until it’s all warmed through and add the rocket leaves before serving. Crumble some feta over the top. Put as much as you like in, though I prefer to err on the side of less with this cheese. Drizzle with extra virgin olive oil and add a few drops of balsamic vinegar. Season and sprinkle with paprika to finish it off. Serve with crusty bread.

10 comments:

  1. For you cheese lovers, or veggies, who are allowed cheese don't forget there are several nearby towns which pride themselves on excellent traditional cheeses.
    for a day out try the factory of Payoyo Quesos Artesanales de Villaluenga cheese in the sierra de Cadiz. if the cheese doesnt impress you at least you'll get smashing views and fresh air. Marco

    ReplyDelete
  2. Ooooh...payoyo cheese. Niiiiice. I'll put it on my list of things to write about.
    Thanks for stopping by.
    Brian

    ReplyDelete
  3. http://www.payoyo.com/empresa.html

    Marco

    ReplyDelete
  4. Hi Bri,
    Congrats. on your blog. I agree with Gilly, about time you wrote a nice veggie recipe.
    This one looks yummy thank you.
    Oly

    ReplyDelete
  5. My student chefs take a module entitled "Mediterranean Cuisine", so I am going to recommend your blog to them! Keep it up and I will convince their lecturer to add it to the syllabus

    ReplyDelete
  6. Hi Anon,
    Thanks for your comment and for stopping by. I hope your students enjoy the site. I learnt my cooking in the school of mum and gran, and by trial and error. Still learning.
    Greetings from Gib,
    brian

    ReplyDelete
  7. Haha thanks for the compliment....I think! See you in my kitchen for your next cooking lesson baby bro. You still have loads to learn ;)

    Keep the veggie recipies coming this one was yummi!

    ReplyDelete
  8. yeah, must admit I was surprised at seeing so much meat on your blog! I remember you as a veggie.....we're all about fish these days in the Maritimes!
    Love this recipe
    Thanks!
    becky

    ReplyDelete
  9. Glad you like it Becky. Why don't you make a nice Med-style Maritimes lobster and email me the result to make me jealous?
    Hugs,
    B

    ReplyDelete
  10. That food looks healthy and delicious. Thanks a lot for sharing. I should definitely try it sometime.

    Supplements Canada

    ReplyDelete