This has been a fantastic year for our vegetable garden. In fact, we have got vegetables coming out of our ears! We have an abundant harvest of lettuces, cucumbers and tomatoes. This is actually the first time we managed to successfully grow cucumbers. I cannot wait to cook up ideas for our apple and lebanese cucumbers!
According to my husband, cucumbers are best eaten raw, peeled, cut into wedges and sprinkled with a little sea salt. They taste refreshing and surprisingly pleasant, but for the less conventional like me, a salad made up of cucumbers, tomatoes and pasta sounds more to my liking.
This salad is all made up of fresh vegetables from our garden and if you look at the picture carefully, you can see our lebanese cucumbers in the background.
Ingredients:
80 gm Uncooked pasta (spiral, penne or seashell)
1 Apple cucumber and 1 Lebanese cucumber (or any cucumber that is available, about 300 gm)
3-4 small Tomatoes (about 150 gm)
A handful of salad greens *
100 gm Feta goat cheese
3 tbsp Pesto
2 tbsp Lemon juice
2 tbsp Olive oil
1/2 tsp Dried sweet basil
1/2 tsp Dried tarragon
Steps:
1. Bring a pot of water to boil. Add a lug of olive oil and pasta to boiling water. Cook till al dente. Leave to cool.
2. Crumble or cut feta cheese into small pieces. Place cheese in a small bowl and add a lug of oil, dried sweet basil and dried tarragon. Mix well and set aside.
3. Peel and cut cucumbers into small chunks.
4. Cut tomatoes into small chunks.
5. To make dressing, add pesto, 2 tbsp olive oil, lemon juice in a bowl. Mix well.
5. In a large bowl, throw in cooked pasta, cucumber, tomatoes, salad greens and feta cheese. Pour half the dressing into the salad and mix well. Add more dressing according to taste. You can add salt if you like but I find that feta cheese gives enough flavour to the salad.
* I used lettuce because we have them in the garden, but you can use baby spinach or mesclun salad.
According to my husband, cucumbers are best eaten raw, peeled, cut into wedges and sprinkled with a little sea salt. They taste refreshing and surprisingly pleasant, but for the less conventional like me, a salad made up of cucumbers, tomatoes and pasta sounds more to my liking.
This salad is all made up of fresh vegetables from our garden and if you look at the picture carefully, you can see our lebanese cucumbers in the background.
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| Summer garden salad with pesto |
Ingredients:
80 gm Uncooked pasta (spiral, penne or seashell)
1 Apple cucumber and 1 Lebanese cucumber (or any cucumber that is available, about 300 gm)
3-4 small Tomatoes (about 150 gm)
A handful of salad greens *
100 gm Feta goat cheese
3 tbsp Pesto
2 tbsp Lemon juice
2 tbsp Olive oil
1/2 tsp Dried sweet basil
1/2 tsp Dried tarragon
Steps:
1. Bring a pot of water to boil. Add a lug of olive oil and pasta to boiling water. Cook till al dente. Leave to cool.
2. Crumble or cut feta cheese into small pieces. Place cheese in a small bowl and add a lug of oil, dried sweet basil and dried tarragon. Mix well and set aside.
3. Peel and cut cucumbers into small chunks.
4. Cut tomatoes into small chunks.
5. To make dressing, add pesto, 2 tbsp olive oil, lemon juice in a bowl. Mix well.
5. In a large bowl, throw in cooked pasta, cucumber, tomatoes, salad greens and feta cheese. Pour half the dressing into the salad and mix well. Add more dressing according to taste. You can add salt if you like but I find that feta cheese gives enough flavour to the salad.
* I used lettuce because we have them in the garden, but you can use baby spinach or mesclun salad.
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