Lettuce be happy: post-degree salads & alfresco dining

If there’s one thing I’ll learn from completing my undergraduate degree, it’s to not stock up on so many grains when your landlady’s contract only lasts for 11 months. It’s also to not get cosy in a beautiful kitchen that’s only on loan to you – (we lucked out, and got the most gorgeous house for the Exetah’ student going rate). I’ll never own a kitchen this nice again. Especially with an English literature BA. And now I’m lumped with shit loads of pearl barely, couscous, polenta, and debt.

There’s something really ominous about finishing your degree. The majority of us are currently in limbo until our graduation ceremony: too qualified to work in Tesco’s and too inexperienced to work for Penguin publishing house. It seems that reading all that Barthes and Foucault amounted to nothing. Temporarily. Thankfully, I’m motivated by learning and the thrill of it, and not by money – so I’m due to move to Glasgow this September to study an MLitt (Scottish alternative to MA) in English literature: Modernities. I’m so bloody excited. But I still need to get rid of all these grains.

I can’t come to terms with the fact that I’ll be leaving behind some of the greatest friends I’ve made at university. Consequently, I’ve been inviting friends round for dinner frequently and we’ve been enjoying the meals in the garden. These two salad dishes are sociable, economical and they make your heart happy. Both vegan and served at whatever temperature you fancy. Here’s to good health and to promising futures.

Jaunty post-degree pearl barley salad (serves 4; vegan) (my favourite)

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Thanks Maddy, for use of your Polaroid

Ingredients:

  • 1 ripe aubergine, cut into 1.5cm thick disks
  • 1 sweet potato, cut into 1cm cubes
  • 1 tsp paprika
  • 1 tsp cinnamon
  • 1 tsp chilli flakes
  • 1/2 tsp turmeric
  • 1 clove of garlic, crushed
  • 1 lemon, zest and juice
  • 2 tbsp tahini
  • 200g pearl barley
  • 2 tbsp good olive oil
  • Half a bag of lettuce of your choice
  • 100g drained olives
  • Generous handful of dates, pitted and roughly chopped
  • Generous handful of dried apricots, roughly chopped
  • 1 pomegranate
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Work lunches 

Method:

  1. Pre-heat the oven to 170°c. Coat the aubergine disks and sweet potato cubes in olive oil, salt, garlic and all the spices. On baking parchment, spread the veg out and cook in the oven for 30 minutes.
  2. While the veg is gently roasting, wash the pearl barley in cold water. Cook on a medium heat on the hob with 200ml water. Once the water is boiled, simmer for 20 minutes.
  3. Zest the lemon and combine with the tahini, 1 tbsp olive oil and lemon juice. Prepare the olives and dried fruits by roughly chopping.
  4. Leave the aubergine and sweet potato to cool, and drain the pearl barely if needed. Combine all prepared ingredients together. Season with salt and pepper to taste, and layer onto a tray of lettuce and sprinkle on the pomegranate seeds to finish.

Lentil tabbouleh (serves 4; vegan) (great with pimms)

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What I like about this one is that it requires minimal cooking and so is great to prepare in advance to a BBQ, or just for packed lunches. Is it socially acceptable to bring pimms to work too? Please ignore the Tesco delivery boxes I used for my haphazard student BBQ. I do think they look quite edgy though.

Ingredients:

  • 2 sweet potatoes, diced into 1.5cm cubes
  • 1 tin of pre-cooked green lentils, drained
  • 1 red onion, diced
  • 1 tsp cinnamon
  • 1 tsp cumin
  • 1 tsp turmeric
  • 2 tsp garam masala
  • 1 garlic clove, crushed
  • 2 ripe tomatoes
  • 2 big bunches of coriander and mint, chopped
  • 1 lemon, zest and juice
  • 1 tbsp olive oil

Method:

  1. Pre-heat oven to 170ºC. Parboil the sweet potato cubes, drain and coat in all the spices. Sprinkle on the garlic, season with salt and pepper, drizzle with olive oil and bake in the oven for 25 minutes.
  2. While this is in the oven, prepare dice the red onion and tomato. In a large bowl, combine the rest of the fresh ingredients and add the sweet potato once cooked!

 

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