Hello everybody, welcome back to Vegetarian Foodies!
Stay safe out there, remember to protect yourselves, and be careful!
Ingredients are as follows:
A few small potatoes
Half a pumpkin (or so) chopped into large cubes
A bunch of Asparagus
A handful of green beans
Four eggs, soft boiled
A jar of olives and feta cheese or a handful of Kalamata Olives
Some cubes of Danish or cow feta or cubed Haulloumi cheese, or a jar of mixed olives and feta cheese
1 – 2 cloves of garlic
1 lemon juiced and rind finely grated
Some Olive oil, or oil from the olives and feta jar
A packet of mixed rocket and baby spinach leaves
1) Simply boil up your pumpkin and potatoes until almost cooked.
2) Make up the dressing by combining your olives, garlic, some olive oil, lemon juice and grated lemon rind all together in a chopper and hack away at it with the blades until it is either slightly lumpy for added texture or running super smooth like a normal dressing. Season to taste and mix again.
3) Arrange your salad/green leaves on a plate after washing them, ready for all of the rest of your salad ingredients soon to join the platter.
4) Fry up your potato cubes and pumpkin cubes when they’re almost cooked but not quite. I’m not giving heating times for this because depending on peoples appliances sometimes guided cooking times can be really inaccurate – so you know your oven better than me, boil them long enough until they’re almost cooked on medium high.
5)..Time to boil your eggs, if you like soft boiled like me then the directions are simple: Boil the water by itself until it is boiling over – add eggs and put on a timer for five minutes – really large eggs will need slightly longer. Plunge them directly into cold water the absolute moment that your timer goes off! (I always use my phone timer) The egg white should be cooked through and not runny and snotty, but the egg yolk should still be nice and piping hot and runny. Do a little bit longer if you want soft but not too runny
6) Now chuck your green veggies (beans and asparagus) into a pot of boiling water and again, cook them until almost cooked but still a little stiff – at which point drain the water and add the boiled veggies to the frying pan with all of your potatoes and pumpkin cubes for a little fry up.
7) Add feta/cheese cubes towards the end of your cooking time (fry the greens for a few minutes first) and toss them about in the pan to get them a little melty, but not completely disintegrating.
8) Tip the contents of your frying pan straight on top of the salad greens waiting on your platter and peel and slice your soft – boiled eggs on top of that. Drizzle your homemade salad dressing all over and if you want to add some added creaminess, fatty deliciousness and moistness chuck a couple of giant scoops of sour cream either on top or to the side of your salad.
…want to try the recipe but you’re vegan – ? Have a look at my vegan cheese recipes! In particular my vegan feta cheese:
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