Yes, I was had been pregnant since the middle of last year. Unfortunately, I did not have one of those “glowing” pregnancies where everyone tells you how good you look, and you just sit in an armchair knitting little babygrows. I felt sick, tired and most importantly I lost my appetite. I had to allow my husband to take over in the kitchen; and even though he is the best husband in the world – the food was nothing worth blogging about.
So please meet my newest distraction. Our son Bastian, who makes every day worth waking up at 5:00, was born on the 14th of May. We chose the name Sebastian because it works both in German and in English.
I have missed blogging and I am very keen to continue my food adventure – especially as in theory being on maternity leave should give me lots of spare time. (This is what people, who have not been on maternity leave, keep on telling me.)
The other day I was going through one of the cookbooks which I inherited from my husband’s late mother. Some ripped sheets from a magazine fell out and this is what I found: a Lebanese Fattoush Salad Recipe.
It’s a very refreshing recipe and a great addition to any BBQ.
- 1 pitta bread
- 1 baby cos lettuce
- ½ cucumber
- 4 firm tomatoes
- 1 bunch of spring onions
- 45 ml (3 tsp) mint, chopped
- 30 ml (2 tbsp) parsley chopped
- Juice of 2 lemons
- 100 ml Olive Oil
- Salt and freshly ground black pepper
- Mint springs to garnish
- Split pitta bread down one side and open out flat. Cook under a hot grill until golden brown and crisp, tuning once. Leave to cool then roughly break into bite-sized pieces.
- Chop the lettuce, cucumber, tomatoes and the spring onions. Combine all the vegetables in a bowl with the herbs and crushed garlic.
- Add the lemon juice. oil, salt and pepper to taste.
- Toss thoroughly to coat all the ingredients evenly.
- Stir into the bread pieces. Pile salad onto a wide dish. Garnish with fresh mint to serve.