What's with the weather lately? We're nearing the end of May, so it's not unreasonable to expect some proper sunshine and warmth at this point, right? Instead, it's windy and cold, and the sun, while beautiful when it shines, doesn't last long.
I am eagerly awaiting the day when I can swing in my hammock, iced coffee in hand and a punnet of strawberries by my side, with my cat, Tina,
running up and down the yard happily since we are both out, and she is a bit like a dog sometimes - thrilled to hang out with her 'tribe'.
For the time being, all we can do is dream and appreciate the sun when it appears by gradually switching to lighter, more summer-appropriate meals.
Like this brilliantly green salad, which is packed with fresh green fruit, quinoa, and finished with a lemony and herbaceous vinaigrette.
It's delicious, simple to prepare, and will keep you full for a long time due to its high fibre content.
There are several ways to go about manufacturing it. If you want to maximize flavor, I recommend roasting or charring the first three vegetables on a grill pan.
If you want a healthy choice, steaming or boiling is your friend; however, be careful not to overcook the vegetables, otherwise you will end up with an unappealing mushy mess.