A quick Wednesday recipe since I am preparing for our new guests; Saltis and her husband M and daughter Ella who are arriving in approximately two hours from New York. I am really looking forward to showing them San Juan and Puerto Rico, but also to let them relax and play on the beach – I know that they need a holiday, Saltis after having worked all summer and M after having travelled back and forth to Sweden on his own with Ella.
But, Wednesday it is and here’s a simple salad recipe:
Falafel & Feta Salad
– a handful of falafels (chick pea balls, you can usually find them fresh or frozen in the supermarket – I bought them fresh in Costco)
– 1 piece of feta cheese
– 1 can of artichoke hearts
– 1 small can of beetroot slices
– 1 lemon
– olive oil
– white wine vinegar
– French Dijon mustard
– a handful of basil leaves
Prepare the lettuce as you normally would, add small pieces of feta cheese, halved falafel balls, quartered artichoke hearts, and the beetroot slices. Make a vinaigrette out of 2 parts oil, 1 part vinegar and 1 tablespoon mustard, add salt & pepper. Pour the vinaigrette on top of the salad, add a few basil leaves and some grated lemon peel.
If you have left-overs of the artichoke hearts, put them in a jar, add some olive oil, lemon peel and lemon juice and let them marinate in the fridge. Yummy for salads!