I’m always trying to create different ideas for weekday lunches. I want to look forward to my lunch, and savour every last little mouthful. My go-to combo is sweetcorn, tomatoes, feta cheese and cucumber – a Greek salad morphed into Mexican with the help of an Abel and Cole recipe which gave me the idea. It’s a salad I ALWAYS come back to. Sweet sweetcorn and salty feta is just to die for. It’s easy to prep and I always have tinned sweetcorn in the fridge and some vine tomatoes knocking around and then I just need to pick up feta and cucumber to complete the mix. So good. So simple.
There’s a few new things in this recipe – for me at least. One is the huge amount of herbs. I’ve been using a lot more herbs recently, probably due to the warmer air and the fact that my basil doesn’t dry up / wilt / die after a day on the windowsill any more. At the moment the mint is stiff and strong as long as I remember to water it and the basil is blommin’. Another newbie on the food front for me is using fried aubergine in salad. I’ve usually grilled it, stuck it in a stew or made it into my beloved moutabal. I had half an aubergine lurking around in the fridge after buying too many for ratatouille, and livened it up with loads of mint, coriander and basil for this one. The final one is raw courgette. Grated and stirred in, it provides a pleasant juiciness to unite the rest of the ingredients – and I’m assuming is HUGELY good for you as it’s raw.
Here’s the recipe:
Herby Aubergine and Courgette Salad
1/2 aubergine, diced
splash olive oil
1 clove garlic, crushed
1/2 tablespoon sumac
1/2 courgette, grated
2 tomatoes, diced
a 3 inch piece of cucumber, chopped
a large handful of fresh herbs, chopped (I used mint, coriander and basil)
squeeze of lemon juice
salt and pepper to season
- Fry the aubergine and garlic in the olive oil then stir in the sumac.
- Allow to cool, then stir in all of the other ingredients.