This week has been so hectic. Back to school after winter break, tons of tests and assignments and my first ever driving lesson. Whoah! It’s crazy. I’ve actually been driving a car this week. In Denmark you can absolutely not by any means just sit behind a wheel in a car before you have an actual drivers license unless you are sitting with your driving instructor in a car with breaks in both sides and stickers saying “learner car” on the outside of the car. No driving with daddy or friends with drivers licenses here. I feel so grown up. And there’s only one and a half month left until I turn 18 and thereby become an actual adult. Wow… That’s actually a little scary.
But now – let’s talk food! Recently I’ve been eating this lovely salad a lot. It’s definitely my new favourite salad. I love the combination of flavours and the fact that it is super easy to toss together. Additionally it is pretty filling because of the beans and very nutritious due to the broccoli and spinach.
Enjoy as a lovely side-dish for soup or with nuts and seeds crackers for a light lunch.
HEY! I almost forgot. I’ve been updating some old posts here on the blog. Because I actually really like those recipes, but it’s almost embarrassing how bad the old ones were. But, hey, that just shows I get better right? I’ve kept the old photos in the posts though.
The two updated this week:
Back to the salad:
Ingredients – serves 2
Place spinach in a bowl. Pour boiling water over the broccoli bouquets and let it sit for 1 minutes. Drain and add the broccoli and beans/chickpeas to the salad. Chop the onion finely, crumble the feta cheese and cut the tomatoes into slices. Sprinkle over the salad. Roast the sunflower seeds on a hot dry pan for approx. 3 minutes (or until they turn golden and smell nice). Sprinkle on top and serve. Enjoy!