It’s been so crazy busy lately and I’ve got so many photos backed up to write about!!!!
I usually try to pick and choose the interesting or special places/recipes/dishes/etc to write about, cause I generally feel like the meals that I have at home – as it can be for many people – can get a little repetitive and boring. But after a suggestion from one of my closest friends – Fiona – I thought it might be worth a mention the stuff I throw together at home. Especially on leftover Sundays.
Today, it’s a bean salad. It’s a pretty loose and easy recipe, and great if you have stuff in your pantry that you’d like to clean out. Here’s what I used:
- a tin of four bean mix (drained and rinsed lightly)
- a tin of cannelloni beans (ditto)
- tinned beetroot (finely diced)
- finely diced chillies
- sliced black olives
- semi dried tomatoes
- tuna in springwater
- finely diced onion
- finely diced cucumber
For the dressing I used the juice from the tin of beetroot, reduced with 1 bay leaf, then mixed with some white miso (I didn’t have mustard in the fridge), some balsamic vinegar, a squeeze of lemon, pinch of salt, and extra virgin olive oil.
I also had some bread rolls in the fridge – you know the kind that you finish baking at home? – and spread those with some homemade garlic butter (parsley, garlic, lemon juice and butter) and threw them into the oven.
I really liked that this salad was pretty much a pantry-ready salad, and cleared out a lot of bits and pieces in my fridge that needed eating. I didn’t feel over stuffed after, and it was incredibly moreish.
Leftover sundays are the best. =)