I am always finding myself looking for easy lunch ideas to prepare at home! It comes to me naturally and sometimes in the most unpredictable ways possible. Sometimes while having a snack and others while walking by the produce section and looking at all those colourful vegetables and fruits. I guess that’s the way it happens after cooking (and experimenting in the kitchen) every day for breakfast, lunch… and dinner! Or maybe that’s just how it happens when ‘we’ busy parents try to fix our appetite with a satisfying + hearty meal.
Most of the time, I found that having a good ‘Salad’ is the best answer for a lunch idea when having a busy schedule. And for me there’s no questions about it! Can I say that these salads are my easy to put together meals and, of course, needless to say that they inmmediately solves the dilemma of what can I eat for lunch... or dinner? Well, I would say it's my cheat sheet for the weekdays and for all those days when I'm running behind Lia (She just started to walk, so you can imagine...) Yes, running and more running! So let's say having a good homemade-easy- nourishing meal is a must have. And for me 'Le Salad' {that's my funny way to call it} tick all the boxes for a nourishing meal. It’s like a mixing and matching food party, a little bit of everything goes in a bowl, and soon everything becomes a bowl of goodness to me. You can start with two ingredients and from there add anything you palate likes. This zucchini salad only have three ingredients, plus a bit of fresh mint, feta cheese and a light yogurt dressing. Isn’t that great! So go on have salad, mix, match, enjoy!
ROASTED ZUCCHINI + POTATO + MINT SALAD
WITH
YOGURT DRESSING
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3 Large Zucchini, cut into medium slices 5 Small-Medium Potatoes, cut into medium slices 1 C. Green peas, cooked 1/2 C. Fresh Mint Leaves 1/2 C.Greek Yogurt { I use light yogurt} 1/2 Fresh Lemon, juiced Feta Cheese to taste Olive oil Salt to taste Pepper to taste (optional)
Preparation: > Coat a large baking dish/tray with a little bit of oil and set aside.
> In a bowl add zucchini, and about 2 tsp. olive oil, add salt to taste and mix well until everything is well combine. Place onto prepared baking tray and baked for about 10- 15 minutes or until tender. > In the meantime, cook the potatoes in boiling water. When ready drain the potatoes in a colander and set aside. ------------------- Making The Dressing: In a bowl, add yogurt, lemon juice, pepper, and feta cheese. Mix until well combined. -------------------- In your favorite serving dish; add potatoes, roasted zucchini and peas. Pour yogurt dressing and garnish with fresh mint leaves. Serve warm or cool.
