I have to juggle a lot of things recently. To be precise, since NaNoWriMo (National Novel Writing Month) has started. During November, writers from around the world sign up for this event and write at least 50,000 words in 30 days. I participated it last year—it was my first time. This year, I’m participating again.
During the time of NaNoWriMo, everything gets to put on hold. I mean everything. Most days, you forget to do a lot. For example, I managed to trim Olly’s face, neck and front legs but totally forgot to do the rest. So, the rest of him is in its shaggy state. He is also getting a bit smelly because I forgot to give him a bath as well. See what I mean?
It’s worse when hunger kicks in, especially while I’m writing something very important. I have to leave my desk and try to come up with something that’ll be fast, filling so that I won’t need to repeat the same cycle within 2 hours and that something still needs to be edible. On top of everything, today I’m following US elections.
In between all of this, I managed to put together this salad though…
Broad Bean Salad with Fresh Dill and Feta
½ pack (250gr) Heinz broad beans, frozen
100 grams feta cheese, cubed or crumbled
4 spring onions, chopped
½ bunch fresh dill weeds, chopped
Juice of 1 lemon
2 tablespoons extra virgin olive oil
1 small clove garlic, crushed
Salt and freshly cracked black pepper
• Place frozen broad beans in a saucepan (small) with enough water to cover them and bring to a boil. Once it starts bubbling, reduce the heat and cook the beans until they are soft.
• Remove from heat and drain. Run cold water through them. When the beans are cool enough to handle, peel the tough skin covering each one of them.
• Place the beans in a salad bowl. Add the feta cheese, spring onions and fresh dill weeds.
• In a separate small bowl, mix together the lemon juice, extra virgin olive oil, crushed garlic, salt and pepper. Whisk well and drizzle over the salad.
• Toss together and serve immediately.