As I’m writing this, an almighty thunderstorm is lashing against my windows. A darkness has set in and I am finding it so overwhelmingly comforting. Huge crashes of thunder and persistent rain. I am so amazingly ready for Autumn, I don’t know if you can tell?
As we are about to head in to July and the beginning of peach season, I thought I would make a super simple salad containing them. Juicy and sweet and perfectly combined with salty prosciutto, creamy avocado, peppery rocket and finished with a honey and thyme dressing. I feel like a bit of a cheat calling this a ‘recipe’ as it really is so simple to pull together. Just griddle the peaches and whip up the dressing, five minutes to a tasty lunch.
Would you believe it if I told you that this recipe came to me in a dream? Maybe I was dreaming about pancakes, maybe I was in Mexico. Either way, I woke up and knew I had to make this combination. I think a lot of people always assume pancakes must be sweet, but savoury are just as nice for breakfast, brunch, lunch…dinner. Pancakes any time are lovely right?
This recipe would be great if you have leftovers of half of things, half an onion, half a lime etc. You can also keep the salsa and stir it in to some pasta. These pancakes are vegetarian, but you could totally add some bacon in between, prosciutto, chorizo? Basically, you could make them your own creation. I hope you love them.
One promise that I have made to myself this year, is to try and save money. Now, I spend a heap of money on sushi. It is my favourite food and I genuinely can’t go in to town without stopping at Wasabi. E’s favourite snack is edamame and I genuinely take whole responsibility. But hey, she could prefer crisps…so I think I’m doing Ok on that mama front. The one thing you have to remember when making this bowl, is there are few rules. In fact, there is only one rule: make sure your fish has been pre-frozen to kill all bacteria. Either buy it frozen, defrost in the fridge overnight and use it the next day or speak to your fishmonger at the supermarket to see what journey your fish has been on.
This dish contains Omega-3 fatty acids, protein, vitamin B6, vitamin D, fibre, potassium, carbohydrate, calcium, iron…I could go on. Basically, all of the ingredients together create a healthy meal that will fill you up and hopefully not make you want to snack in the middle. I’ve added a super quick pickled side salad which you can take or leave. You could switch out the white rice for brown if you prefer and want to go down the proper healthy route.
You could also add a spicy mayo if you’re a heat lover like me, just mix 2 tablespoons of mayonnaise with one tablespoon of sriracha.