I love weddings, regardless of the décor, venue, food, dresses, suits or music choice one thing that is common of all weddings is the loving spirit in the air. The last few weddings I have been to, I have been the +1 guest, and not because my friends do not invite me to their special day but they just aren’t getting married yet. Each wedding is unique and I always walk away having learned something from the bride and groom. The occasion melts away any cynicism I may have because it is a reminder of the greatness that can exist between two people and gives me something to look forward to. Going to a wedding where you know no one may sound uncomfortable but the truth is being brought together to celebrate the union of two people automatically makes everyone more friendly and I end up meeting amazing people.
About two weeks ago I went to a wedding in Devon and the atmosphere was such a joy. In case you are wondering how this is relevant to The Yummy Truth, it is because I had the best wedding food I have ever had, which is really saying something since anyone who knows me knows I am not easily impressed. From the hors d’oevures right through to the dessert it was delicious. During the champagne reception I enjoyed several nibbles – smoked mackerel and pickled beetroot served on a delicate crisp, mini potatoes topped with caviar, crab and avocado bites. The deliciousness continued with mushroom risotto for my appetizer and my favourite was the salad I had with my main because the mediterranean flavours were different and the meal finished with a lovely trio of ice cream, brownie and crème brûlée.
Back to the salad, I must admit that between traveling to Dubai and coming back to London I have had a few meals with meat but for the most part I have stuck to a vegetarian diet and this salad is a great addition because it is so simple and wakes up the palette with unique flavour combinations and textures. I couldn’t stop eating it at the wedding and I can’t stop making it at home.
Live, Love, Eat!
- 225g green beans
- 100g garden peas
- 100 g feta, chopped
- 1 lemon
- 2 tablespoons extra virgin olive oil
- 20g (1 small) red chili, thinly sliced
- handful of mint leaves, thinly sliced
- half a bunch (approx. 15g) of parsley, thinly sliced
- Wash and cut green beans in half and boil in salted water for 2 minutes before adding garden peas.
- Meanwhile prep other ingredients.
- Remove peas and beans from the stove, strain and soak in ice water.
- Mix all the ingredients in a bowl and add strained peas and beans last.
- Stir well and enjoy.
- If serving as a side salad this salad easily serves 4.