I have to admit, I am not a big fan of plain lettuce salads – I always add cucumbers or tomatoes or ball pepper or mushrooms or – whatever I find in my fridge really. But berries are also a great way to jazz up some plain lettuce. This recipe combines lettuce with blueberries, walnuts and a topping of feta cheese. Continue reading
Who says pancakes always have to come along with something sweet? They can also be a delicious dish with a hearty filling. This one combines spinach and feta cheese in a savoury blend that goes along perfectly with the mild pancake. Non-vegetarians can try to add some cooked ham as well! Continue reading
- 100g pasta
- 1 courgette
- 2 baby aubergines
- 2 tomatoes
- 2 tablespoons of lemon juice
- 1 tablespoon of sliced green olives
- 60g Feta
- herb de Provence
- olive oil
Cook the pasta in about 1l of salted water.. Wash the vegetables and chop the courgette and aubergines in slices and the tomatoes and Feta in cubes. Heat some olive oil in a big pan and roast the courgette gently with a pinch of salt and herb de Provence. After a few minutes, deglaze with the lemon juice and add the aubergines. Gently roast the vegetables until they are done and season with salt and pepper. When the pasta is done as well, drain it and add it to the vegetables. Finally mix the tomatoes, feta and olives and fry the dish for 2-3 minutes. Season to taste with herb de Provence, salt and lemon juice.
Note: This dish serves two persons, but you can also easily keep half of it in the fridge for a couple of days.