With the temperature in the 40C’s this week, it’s been too hot to cook. So my Real Food Meal Plan is full of salads designed to keep both us, and the house, cool.
It has been HOT this week, and that is not even an exaggeration. Perth equaled a record for the most days in a row over 40C, originally set in the 1930’s, and a women in one of the outer suburbs baked cupcakes in her car. So there has be limited cooking going on in my kitchen, and I have been plundering my Pinterest boards for no bake and raw recipes to pack in The Princess’s lunchbox.
This week we ate:
Hot Smoked Salmon, served with Chickpea Salad with Avocado ‘Mayo’ from River Cottage Light & Easy and crusty sourdough bread.
Mr Grumpy cooked/smoked the salmon in his BBQ. However this dish would work equally well with purchased hot smoked salmon.
Brown Rice Salad with Spice Roasted Carrots, Feta & Pine Nuts from My Darling Lemon Thyme: Recipes from my real food kitchen.
Mr Grumpy roasted the carrots for this dish in the BBQ on Sunday. Having the carrots roasted in advance meant that I was able to pull this salad together quite quickly. My only note on this recipe is that I would increase the amount of rice in the salad, which would ensure leftovers for lunch the next day.
Gorgeous Greek Chicken, Herby Vegetable Couscous & Tzatziki from Jamie’s 15 Minute Meals.
I used quinoa instead of couscous for this recipe, a substitution appreciated by The Princess.
Black Sesame Otsu from Heidi Swanson’s Super Natural Every Day.
This is a soba noodle salad with a black sesame dressing stirred through it. I had some roasted asparagus in the freezer, so stirred this into the Otsu in place of the tofu.
Not surprisingly, I have not managed to do any freezer cooking this week. Nor have I had much success in trying to reduce the food in the freezer. Sigh! We will see what next week brings.
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