I've got Spring fever. I am super energized and in love with the world again. The warmer weather, those tiny, vibrant green leaves, and the singing birds make me so cheerful. I went for a run the other day, the first one in months and I didn't feel exhausted at all (is that what they call a runner's high? ;-)).
But, I also have to be careful. Almost a year ago I took a break from work because I felt so tired. I was afraid to say "no". To work, to obligated parties and diners, to friends, to family. You name it. These last twelve months I definitely learned how to protect myself, to prevent this from happening again. But every now and then I struggle. I am a perfectionist and a people pleaser, so I forget to say no sometimes. So it's time to take a step back and only agree to things I want to say HELL YEAH to. Is this a personality trait you recognize? Or are you a person who knows exactly how to do deal with these things?
On a different note, I redesigned my blog! AGAIN? Yes, again. And it's probably not the last time. Style is a constant process, which I enjoy and hate at the same time. I liked the previous design, but it didn't cater to my needs anymore. This new template gives me the opportunity to showcase both my love for photography & writing. I hope you like it just as much as I do.
Now on to this week's recipe: a spring salad. As temperature rises, I become more lazy in the kitchen. Meals have to come together quickly and have to consist of lots of fresh ingredients. When served on a beautiful handthrown plate from Hannah's Speck and Stone, one of my favorite ceramists, it suddenly looks like a super fancy dish instead of a simple salad, don't you think? I adore how robust yet vulnerable her plates and cups look. You will definitely see more of it on the blog.
Spring salad with fried zucchini, peas, and pickled cucumber
For the salad:
1/3 cup fresh or frozen peas
1/2 cup fresh broad beans
1/2 zucchini, sliced thinly
1 tbsp good quality olive oil
a splash of lemon
salt & pepper to taste
pecorino or goat cheese
How to make it:
1. Combine the vinegar, water, maple syrup, and salt. Stir until the salt is dissolved. Add the cucumber to a weck jar and add the liquid. Close, give it a shake and place in the fridge for at least 30 minutes. (It's best to make this a day ahead)
2. Add a knob of ghee to a frying pan on medium heat. When melted, add the zucchini and the peas. Fry for 6-8 minutes. Stir every now and then to prevent from burning.
3. Bring a small pan filled with water to a boil. Add the broad beans and cook for 6 minutes. When ready, add to a salad bowl together with the zucchini and peas.
4. Add the pickled cucumber. Stir. Add thyme, olive oil, lemon juice, salt and pepper. Top with some cheese. Enjoy!