grilled oregano pork, string bean salad & greek salad
Today marks day 1 of my four week salad challenge! I must say it started off really well, since today’s lunch was wonderfully refreshing, clean, simple and oh so delicious! The meal is very simple and like I said, clean but the preparation is the hard part (at least for me since I don’t get a huge amount of time to devote to cutting up things since my baby usually comes into the kitchen after 5 minutes of being away and cries out for me to be close) 🙂 sweetness! Today was different though, I got some extra time to look after our meal since my little one was visiting grans and aunties. So, I basically reverted to the days when I could leisurely prep for the meal and take photos for the blog. Was nice!
This meal sticks very nicely to the rules I made for myself (and I hope you too) in the previous post. The citrus guava cake is gone(I must say I think I’ll have to make this one during guava season since it was a huge hit with the family and friends) and vegetables and fruits have taken it’s place instead. I got inspiration for this meal from my girl Ina (yep, we are good partners taking in the occasional drink and pork sandwich by Kep’s…hmmm, I wish!). Wanted to find another way to make string beans-got an intimidatingly large bag from Pricesmart recently. I love string beans, but sometimes I get a bit tired of the same old ‘steam me and put some garlic on me’ routine. So today I mixed it up a bit.
What is great about this string bean salad is that the string beans really take center stage. I loved the crispness of the beans set against the tart spiciness of the brown spice mustard I used. I also love the sweet warmth of the roasted garlic in there and the crunchy red onions really added that extra punch. Additionally, this string bean salad can be served at room temperature or cold! How wonderfully great is that?
The other dish I prepared to go along with this was a Greek salad- wow 2 salads in one meal? Good stuff. Anyway, I love Greek salads, the salty creaminess of feta cheese set against the sweet mellowness of tomatoes and crunchy morsels of cucumber? Come on, it’s so good. What makes it even better is that it’s so easy! I mean, you can throw it together in five minutes-I know its my go to salad when I’m not in the mood to make an elaborate dressing. Speaking of dressings, that’s the other thing I like about Greek salads, the dressing is ridiculously simple. Now, I don’t know the exact definition of a Greek salad, but I know how I make mine. The only really essential elements for any salad I want to convert to being Greek are cucumbers, tomatoes, red onions and feta cheese. Everything else is fair game.
I ain’t gonna talk too much about the perfectly cooked, delicately seasoned pork chops that went with these salads because, hey, this is about salads, isn’t it? It was good though, real good.
Will definitely be making these again during this 4 week salad challenge 🙂