It’s finally getting hot. It started on Tuesday, when the temperature was only 24*C, but if you live in Australia you probably know the weird feeling of impending heat. You wake up, and you can feel that discomfort and strange buzz that gets your senses tingling. Even the lower temperature days start to feel hotter. It was all leading up to today being 37*C and the low thrum of heat that wakes you early. The food types changes – I would struggle to find a person who doesn’t go to the beach for chips/seafood at least once in the season. Which is why this special dish, for impressing people, is perfect. Sure, this is a version from my ebook, with risotto, but a salad would go wonderfully well, too.
But I’m going to be a douche and say I’m not giving the recipe because I made a damn book. I will give the “recipe” for my next dish, for Day 3 – an “Easy Cook Meal”.
This meal is the type of food that make when I’m lazy, and that happens a freaking lot. Sometimes I just struggle to come up with the motivation to make something new and creative, even if I’m hungry and craving exotic flavours. Thankfully, I’m easily pleased once my tummy’s full, and so I can get away with lazy meals rather frequently. The type of lazy food I make often includes pieces of garden and some sort of frozen junk that can be baked into crunchy goodness. It never involves a recipe, of course, but here’s what this involves.
- 1 fennel bulb, sliced
- 1 bunch asparagus, halved
- 4 chard leaves, sliced
- a handful of kale leaves
- 1 spring onion, diced
- 2 vegan burgers
- 1 slice fresh bread
- 1 TB vegan butter
- 1 tsp garlic
- 1 TB red wine vinegar
- 1 TB olive oil
- 1 clove garlic, diced finely
- ½ tsp mustard
- ¼ tsp salt and pepper
- Bake the burgers until crispy, and slice into bite-sized pieces.
- You can bake the asparagus and fennel for 10 minutes until soft, if you want to be weird and use it.
- Toast the bread. Spread on the butter and garlic. Chop into bitey bits.
- To make the dressing, combine the ingredients, shake it a little and then pour over the salad just before serving.