✅ EPISODE 3: FEED YOUR FAMILY FOR UNDER $20
This Ashed Chèvre Summer Salad is packed with all of your favourites and is super easy to make!! 🥬🥖🌸
INGREDIENTS
1 cucumber – $1.10
1 packet baby salad leaves / iceberg or cos lettuce – $3.00
1 can chickpeas – $1.00
3/4 block Ashed Chèvre – $9.95
1 nectarine / peach – $0.70
1/2 bunch basil – $1.60
Balsamic vinegar / glaze – $0.50
Half loaf bread – $2.00
Flowers (optional) for serving – $0
Oil
Salt, to taste
Pepper, to taste
= $19.85
METHOD
Slice cucumbers into thin ‘ribbons’ using a vegetable peeler; cut nectarines / peaches into small wedges; and separate all the basil leaves from their stems. Drain the chickpea cans – if you would like a ‘warm chickpea’ version of this salad (highly recommended!) throw these into a pan with a little oil and salt and pan fry until warmed, golden, and maybe even slightly crunchy 😉
Grab a large flat serving dish / bowl. Layer on the baby rocket leaves first; then cucumber ribbons; 3/4 of the basil leaves; nectarines / peaches; chickpeas; remaining basil leaves; then break the Ashed Chèvre into chunks and pop these all around the salad. Add your flowers, if using. Drizzle with olive oil and balsamic glaze, and sprinkle with salt and pepper. Such a yummy salad to share around, and even better served with fresh warm sourdough 😉
TIP: So many flowers can be eaten that we don’t even realise! If you don’t specifically have access to the common ‘edible flowers’ you can use rosemary flowers, thyme flowers, many flowers from various herbs or veggies that are blooming or going to seed in the garden, or just regular flowers you find around! If you are unsure what variety your flowers are in the garden you can just use them for presentation / serving and not eat those ones
