I use the term “my garden” fairly loosely, since it will soon belong to someone else – which is why it is so overgrown.
I have no complaints about the mint and chives, though – they are two of my favourites, and I am happy to have them in abundance, at least for the time being (my new garden is lovely and lush, but also very well-ordered; so, for this growing season, anyway, there will be no invasive herbs running amok).
Between the mint and the heat, our meals have been largely inspired by the Mediterranean – a lot of grilling, quite a lot of olive oil and garlic, some rosemary, some lamb.
I am now at the point of almost constantly fantasizing about my new kitchen and all of the things that will happen in it: long, lingering conversations, slow cooked dinners, multi-course breakfasts (really!).
But until we get there, the order of the day is meals in minutes.
I am aiming generally for luscious, robust things that will fill me and cheer me, and can be made in the amount of time it would otherwise take to scoop some ice cream into a bowl.
I found this dish fit the bill admirably.
Lunch in minutes
I used a grilled eggplant leftover from a previous meal, which is why this took so little time for me to cobble together; but if you don’t happen to have any leftovers on hand, the grilling only adds a few minutes to your prep time.
1 medium eggplant, sliced crosswise and grilled
1 pint grape tomatoes, halved
2 tbsp finely chopped fresh chives
3 tbsp finely chopped fresh mint
1/4c extra virgin olive oil
1 tbsp wine vinegar
100g feta, crumbled
Cut grilled eggplant slices into cubes.
Combine all ingredients in a large salad bowl , toss gently, and serve.
Serves 4, as a side dish