Thursday, June 3, 2010

a cooling green supper after a hot hot day

Finally it feels as though the summer has arrived here in leafy Berlin.
I woke this morning to a clear blue sky and the oh so amazingly green leaves of the tree outside dancing in the morning breeze - the only reason to stay in bed on a day like today.


We left home at eleven this morning to swim in the lake at Wannsee and did not return until five this evening feeling somewhat gritty from sand and crispy from the sun on our white Irish bodies ... but content nevertheless that the day was well spent, plus I am now quite satisfied that the boys will sleep the night through.

I spotted some fresh organic broad beans in Bio Company on our way home and made a delicious salad which I have been meaning to make for some time now.


It is very simple and takes only a few minutes to prepare.

Toss some cooked, young broad beans with a fruity extra virgin olive oil, a little ground sea salt, freshly ground black pepper and chopped herbs (I used mint, flat leaf parsley and a few sage leaves and you could also use dill or some spring onions).  Finally crumble over a fresh mild goats cheese or a sharp feta. (for a pure vegetarian option you could either use a vegetarian cheese or leave out the cheese altogether and add some black olives). 
I served this this evening with a simple spaghetti Aglio e Olio but it is also perfect scooped up with flatbreads, preferably al fresco.



Now I am weary and need to re-charge for another day of fun tomorrow ... my abendtraum tea is working!

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