The zesty dressing and Pecorino turned the salad into a lunch time treat. We made enough dressing for several salads/meals.
We served ours with a little watercress although pea shoots would work really well.
This warm salad is versatile - served as a starter, side, or main with pasta.
HERBS can be costly, so here's my tip for keeping your mint going. Buy a small mint plant from the supermarket and repot into a bigger container to fit balcony or garden. Do this when the weather is warmer. The mint should spread nicely and keep going for months to come. Our mint survived quite nicely outside, disappearing over winter and returning in full glory.
Here's the recipe for the lemon dressing:
3 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon Dijon mustard
handful of fresh mint, chopped (or half teaspoon of dried)
dash of honey to taste
salt and pepper
Whisk all the ingredients, apart from honey and salt/pepper.
Taste - then add honey to sweeten slightly and season.
Do you know how many calories you are allowed each day? Once we worked that out, we began to lose weight and keep it off.
Here's a link to our very first blog post about our weight loss journey, which we began in January 2011. We started this blog as a way of recording what we ate while losing weight. The blog is a food diary, and contains lots of recipes, tips and ideas about losing weight.
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