It’s been a while since I did a food post, so that’s what I thought I’d do today! This is an easy, tasty salad recipe which I love – especially because I don’t eat tomatoes, which seem to be in pretty much every other salad ever…
- Spinach leaves
- Bistro salad (lamb’s lettuce, beetroot and mixed chard – I just buy the pre-packed stuff from Sainsbury’s)
- Red onion/spring onion/white onion, chopped however you like
- Garlic and herb croutons
- Feta cheese
- Fresh oregano leaves (optional)
- Olive oil
Personally, I just layer these in the order I’ve listed them, the olive oil just used in place of any other salad dressing. I love this salad because we usually have all of these ingredients to hand in my house, other than the croutons sometimes, and it’s super easy to chuck together. It’s also perfect either as the focus or as a side salad, which I love pairing with a slice of quiche and some coleslaw.
Today, however, I needed to use up some trout, so I thought I’d put it with that – it was a pretty simple method of cooking the trout, just grease some foil with oil or butter, put a little butter and herbs (I like parsley) inside the trout and cover it with the foil, perhaps with some butter on top if you want, and cook at 180 (fan) for 25 minutes or so.
And here was the finished result (excuse the lousy presentation… and the fact the trout lost its tail):