Today I only had one fairy cake and half a slice of carrot cake. I am practically a clean eating princess. My body is a temple (mostly in spatial terms, with room for a community hall and a multi-storey car park). To celebrate, I made this rather photogenic salad. Then I celebrated celebrating with some peanut butter chocolate.
Courtesy of my ma, I also got showered, put on make up, and managed to take a flattering and heavily filtered selfie. Combined with the salad, I felt very smug and like a good blogger.
Mister Baby sensed this and so decided to do the most epic poop. Another vest devastated, we stripped him off, at which point he decided not only to roll in the poo but also to pee on the mat. The wee flowed back up the mat, collecting poo residue en route, into his hair. After an impromptu bath in the sink, he decided he wanted a feed, but not so badly that he didn’t unlatch and get milk all over the already piss soaked bed. So #instaworthy.
TIME 15 minutes
1 bag of mixed salad leaves
10 cherry tomatoes
4 mini peppers or 1 normal red or yellow bell pepper
1 red chilli
A small handful of blueberries
A small handful of roasted hazelnuts
1/3 cup of cider vinegar
1 tablespoon of olive oil
1 tablespoon of honey or agave syrup
1 teaspoon of toasted sesame oil
1/2 teaspoon each of coarse ground black pepper and salt
Throw the salad leaves into a large dish.
Deseed the peppers and put them under the grill for five minutes, turning regularly until the skin has begun to blister. If you are using tiny peppers, cut from the top downwards, stopping just short of the bottom. Do this four times to create four “petals”. If you are using a bigger pepper, cut this into separate triangular petals. Arrange on the salad leaves.
Cut the avocado into thin wedges and arrange two next to each pepper flower to make “leaves”. Place two hazelnuts and a blueberry into the centre of each flower. See picture.
Cut the cherry tomatoes in half and scatter.
Chop the chilli and some additional hazelnuts and scatter. Add the remaining blueberries.
Make the dressing by mixing the oil, vinegar, honey/agave, and seasoning in a mug and pouring over the salad. Serve immediately.