Another weekend has gone by, so it means it’s a new Food Matters Project post!
Unfortunately, this week my dish from Mark Bittman’s The Food Matter Cookbook did not turn out. Although I was a bit disappointed, since it does sound delicious, every single thing you make does not have to come out perfectly! (right?) I think I was trying to be a bit too creative, and maybe my heart just wasn’t in this recipe- so I’ll just have to give it another try sometime down the road.
I did salvage it, by adding it to a salad. Since I’m not too happy with the flavors my fritters had, I won’t be posting the recipe. Lena, from Mrs. Garlic Head, chose this recipe all the way from Switzerland. It was a great pick, so you should check out her blog post on Braised Chickpea Fritters for the original recipe. In addition, look a the Food Matter Project website to see what everyone else made!
Instead, today’s post is a quick and easy feta veggie salad. We don’t have much in our fridge, just some odds and ends which we’re trying to finish up. I’m sure many of you have made salads like this before, so I’m not adding any specific amounts to the ingredients. Check what you have in your fridge- and just throw it all together!
Feta Veggie Salad
bell pepper (red, yellow)
sugar snap peas
Roughly chop all of the vegetables and mix them in a bowl. Then add in feta to your taste, sprinkle with a little salt and pepper. Lastly, drizzle in a little olive oil. Serve plain or with some extras (ex: peasant bread, whole wheat pitas, or croquetas)