It’s been a green week..

Following on from my previous post and the lovely positive responses to my ‘non recipe’ recipe, I thought I’d share some of my dishes from this week and some more non recipes…in the hope that they might provide some food ideas and inspiration, or at least some pretty pictures…

This salad is packed full of parsley, dill, lettuce, grains (quinoa & kamut), chickpeas, sweet potato, avocado, Turkish ‘tress’ cheese, olive oil, lemon juice, spices, & dollops of beetroot & dill homous, inspired by Petra’s post as featured on last week’s Fiesta Friday.

This is the ‘tress’ cheese; I’m guessing the name refers to the shape of the cheeses? It’s a very very salty cheese, too salty for me, and quite hard in texture, so I chopped it up and soaked it in water for a couple of days. I changed the water a few times to wash it through, and the cheese lost it’s saltiness and softened up, and was much tastier as far as I’m concerned.

This was a greener version of the dish in my previous post, this time with coconut oil, red onion, courgette/zucchini, garlic, spinach, sriracha, eggs, ricotta & grated cheddar, all sprinkled with Aleppo chilli flakes…and again, I just ate it directly from the pan!

There’s been a lot more eggs in my dishes recently as I attempt to increase the protein in my diet, but also because my favourite greengrocers stall are now selling lovely free range farm eggs.

This dish of mega greenness is made up of coconut oil, courgettes/zucchini, garlic, spring onions, spinach, roasted pumpkin seeds & sunflower seeds, za’atar, with dollops of two (only slightly) different green sauces…

Sauce 1 (the really green one): ricotta, yogurt, spinach, avocado, dill, olive oil, lemon juice, garlic, Aleppo chilli flakes and salt, all whizzed up in my Nutribullet, hence being so smooth

Sauce 2: parsley, tahini, avocado, garlic, dill, lemon juice and a splash of water, blended in my small bowl food processor to keep some texture

This final dish was an amalgamation of virtually everything!!! I had lots of parsley to use up, so I chopped it all roughly, added steamed and cooled chunks of sweet potato, plus cooked quinoa, and stirred in the remains of the two sauces above – it created a supercharged super tasty bowl of fabulousness!!!!

So much can be created by literally throwing together everything you’ve got in the fridge! That’s my theory anyway.

I’m sharing my various dishes with everyone at this week’s Fiesta Friday, co hosted this week by Liz and Lindy – I hope they like them 🙂