I don't know what the weather is like for you but in our London home city we have a good head start on our holidays. Our windows are all opened, the temperatures are rising, thunderstorms mark the end of the day and picnics are the new trend. To enjoy the weather fully, this week we have been to watch an Opera in Trafalgar Square, not in the theatre but on a screen. We could both enjoy the warmth of summer and the singing of La Bohème right in the centre of London.
We just combine different small fresh starters for freshness.
Goat Cheese on toasts:
- One or two slices of campagne bread per personne
- Goat cheese (about 100g)
Slice your bread. Put one to three slices of goat cheese (half a centimetre thick) on it, and straight to the grill for 15 min.
When you see that the cheese start running outside the bread it's time to eat.
In the plate add honey on top of the cheese (around a tea spoon by slide).
- A few celery branches
- Lemon juice
Just wash the celery cut in half centimetre slices. Squeeze a bit of lemon and serve.
Romero Red pepper salad
- A simple red pepper just sliced
- 2 courgettes (yellow or green)
- 200g of Feta cheese
- 2 spring onions
Dice the courgettes and the feta cheese.
Cut the spring onions thinly.
Mix the courgettes, feta and onions.
Sprinkle with olive oil and pepper when serving. No need to add salt as feta cheese is already salty.
- 2 or 3 handfuls of watercress
- Other leaves to taste (spinach, roquette…)
- Olive oil
- Half a lemon
- Salt and pepper
- 3 spring onions
Wash the salad and gently dry with a clean cloth. Mix them in a large bowl.
Sprinkle with about 5 tbsp of olive oil and the squeezed half lemon.
Add salt and pepper to taste.
This plate is refreshing and very fast to assemble.