The other day I was asked what set my blog apart from the rest. In short, what was my USP?
In a world where even the most obscure ingredient is relatively accessible, complex recipes, fancy techniques and even fancier equipment saturate our daily lives. Don’t get me wrong, I would jump at the chance to dine at Noma, but ask me where I’d be happiest and I’d say sitting by the sea with grilled octopus dressed in lemon and olive oil and a village salad. Rustic food, food meant for the table, for the act of sharing and breaking bread, that’s the food that I love and the food that I cook.
I’m not sure that counts as a USP, but I’m not one for fads and gimmicks. So simple cooking, rustic fare and an approachable way of eating is what it’s got to be for me, and what you’ll continue to find here… with the odd complex experiment thrown in for amusements’ sake.
This courgette and feta salad is a year-round staple in my kitchen, but it tastes best towards the end of a scorching summer’s day. Raw ribbons of courgette spiked with salty crumbs of feta marry so well with a lazy oil/lemon dressing. Fresh herbs pack a slight punch and bring everything to life. I eat this on its own, with BBQ’d meat, tossed with pasta or with brown rice and a dollop of hummus.
Courgette + Feta Salad
2 large courgettes, peeled into ribbons
60g feta cheese
Juice of half a lemon
2 tablespoons olive oil
A tablespoon each of fresh mint and dill, chopped
Peel the courgettes and place the ribbons in a large bowl. Add the fresh herbs, crumble in the feta, squeeze over the lemon juice and drizzle with olive oil.
Season to taste and toss well before serving.