Day 2... (picture coming soon)
This recipe is admittedly quite similar to yesterday’s,
but I’m afraid I’ve had to become very waste-averse in my attempt to feed
myself for £20/week…and when you’re cooking for one, ingredients often have to
make repeat appearances in order to use them up. Apology aside, I do still
think this is a really lovely recipe; the saltiness of the feta pairs
brilliantly with the earthiness of the beetroot and the slight sweetness of the
oranges.
Ingredients:
3 whole, cooked beetroot
1 orange
Large handful of watercress
Feta
Olive oil
Method:
· Remove the orange
peel and slice thinly into rounds (horizontally across the segments.)
· Slice the beetroot
in the same way.
· Heat a griddle pan
to a high heat and add a little olive oil.
· Griddle the feta in
one whole piece until dark griddle marks appear on the underside. Turn and
repeat (a couple of minutes on each side, depending on how hot you can get your
griddle.)
· Arrange the
beetroot and orange slices on a plate, top with the watercress and place the
feta piece on the top.
· Drizzle with a
little extra olive oil and serve.
· If you want a
little carbohydrate with this you can happily serve it with more quinoa as
there will be some left over from this week’s meals… I just didn’t suggest this
in the recipe as I thought three days of quinoa may seem a little too much for
some!
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