Those of you that read my other blog (or just keep in touch!!) will have picked up that the past week has been dominated by activities on my new allotment. Have been digging, weeding – and finally, today, planting. And meeting a lot of my allotment neighbours. Today, Sofia sent me and Nik home with a big bag of freshly snipped spinach, tenderstem broccoli and spring onions. This is definitely more lunch (or light supper) than breakfast, but it’s gorgeous, possibly the nicest way you can eat green vegetables (although I’ve been meaning to post the spinach pastizzi recipe for a while… watch this space for more on smugness-enhancing vegetables!) We’d run out of soya sauce, so it’s about the straightest stir-fry you can imagine, with a bit of saltiness from the feta.
Rice with wilted greens and feta
1 cup basmati rice
a couple of big handfuls of fresh spinach
a handful of tenderstem broccoli
a handful of beansprouts
2-4 spring onions
some light olive oil
some feta, cubed or roughly chopped
1. Get the rice on the boil. The ten minutes it takes the rice to cook should be enough time to assemble the rest.
2. Wash the vegetables well, and roughly chop the spinach, spring onion and broccoli.
3. Get the olive oil into a big pot, wok or pan, on a high heat. Throw in the vegetables and stir-fry til it’s all just wilted, then take it off the heat.
4. Put a pile of rice and green stuff on each place, with a generous load of feta on top. If you’re Nikolai, you can add some hot sauce to give it bite.