Work is so full on that a quiet weekend is literally my everything right now. Sleeping, reading, eating, tv. On repeat for 48 hours.
As you might have guessed from my Instagram feed, books are up there with my favourite things in life. It needs to be a real book (no e books allowed) preferably from an independent shop such as Daunt Books in Holland Park which used to be my local. There’s something about being surrounded by books that makes me feel all warm and fuzzy inside. Plenty of snacking is an essential part of a lazy weekend. To ensure I feel fresh and springy come Monday morning I want to have plenty of good food within the weekends feasting.
Only recently I posted a recipe featuring a heavy dose of beetroot and here I am posting pictures of them again, except this time it’s in a very simple salad. What’s with the beetroot love you ask? Well, it’s just so damn healthy that despite it staining everything it comes into contact with I think it’s cheap, tasty and super versatile. This week I brought the cooked variety because who wants to boil beets when there is sleep to be had?! I simply chopped it up before adding it to a large salad bowl containing some chopped, blanched broccoli and then added salt and pepper. The dressing is a combination of olive oil, balsamic vinegar, soy sauce and a little honey. I tend not to measure when creating a dressing I just throw it all together then taste it and see where it needs tweaking. After gently mixing everything I served on plates and finished with a sprinkle of toasted sesame seeds. I always make enough to snack on throughout the weekend and any leftovers become part of Monday’s lunchbox.
Have a good one!