Another Monday done. I have no idea why, but Mondays just seem to be that one day of the week when, if I get 50% of what I plan doing, done, I am have to be happy. It seems to be the day of constant interruptions. One, yesterday was a my good market friend, J, popping in for some tech help (from me? Ha!) with her tablet and to collect something she'd forgotten in my cooler on Saturday. It was bad because 20 minutes became nearly two hours. It was good because it's a long time we've had a natter not punctuated by customers at our respective stalls at the market.
I was very grateful that last night's meat free Monday meal was mostly done. It was a case of remembering to take bits out of the fridge ahead of time and then liberating it on to serving platters with, in one case, leaves.
Entirely plant-based, this supper was a miscellany of marinated salads. These are fantastic prepare ahead options.
The courgettes (zucchini) I had made for Sunday hoping there would be enough for another meal. There was and it was better after being longer in the dressing - really marinated. I had at least had the presence of mind, when I made it, to reserve the leaves until just ahead of serving on Sunday. I am glad I did because it made for less waste and two meals.
The other was Saturday's Moroccan marinated chickpea salad in the jar. This, too, benefits from brewing for at least a day to allow the flavours to develop.
I served them with couscous which was the only thing I had to "make".
I jazzed up the couscous by making it with vegetable stock (broth) and adding some roasted peppers (capsicums) and freshly picked and chopped parsley.
The Husband - that's his helping below - declared it "fantastic".
Yes, he was is always hungry. He did go back for more.
I plan to make a note of this menu. Interestingly neither of the salads uses vinegar and instead, the acidity comes from lemon juice.
Until next time, be well
Fiona
The Sandbag House
McGregor, South Africa
Photo: Selma
Post script
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