Being pretty on the inside means you don’t hit your brother and you eat all your peas – that’s what my grandma taught me.
― Philip Stanhope, 4th Earl of Chesterfield
Since joining the The Founder Institute, I’ve found myself eating out of convenience. Turns out I had a good idea for a start-up, so I’m now a co-founder and CEO. Go figure? This salad came together when all I really had was a bag of frozen petit pois and some organic tomatoes From The Land We Live On’s beautiful garden. Sweet and green, this petit pois salad with tomatoes and feta will be the crown of your Indian Summer suppers.
While I’m not the President of the United States, since joining The Founder Institute I do find myself pressed for time. That two-week hiatus I took from my blog last week has something to do with that. This also means I’m winging together meals with stuff that is hanging out in my fridge and pantry (not always dashing off to pick up salads and grilled chicken from the local shawarma shop). There are some more meaningful tricks to this – as my fellow urban babe Sarah has indicated in the past.
As summer winds down and the world gets back-to-school (even though I’ve been at school ALL SUMMER) I’ve found that these days everyone is busy. I’ve used The Founder Institute to justify living off kale chips (an expensive habit), homemade popcorn, green juices, avocados on toast and other meals so random and flung together I dare not share them. It’s been a bit of a sham really. So as you can imagine this petit pois salad was a breath of fresh air and as an all too glorious Indian Summer beckons, I’ve been getting my groove back on in the kitchen and getting organised once again.
The path of least resistance:
- Keeping bags of organic frozen berries, ripe avocados, almond milk and vegan protein powders (like Vega and Orange Naturals), some superfood powders (like wheatgrass or baobab) is an instant breakfast.
- Never underestimate the power in roasting a massive stash vegetables when you get a chance (a recipe for this will be up soon)
- Some glass tupperware in your fridge that contains freshly boiled grains or chickpeas for post-workout carbalicious meals
- A box of organic kale or baby spinach is your road to leafy salvation
- Lemons, herbs that keep well in the fridge – for example: parsley, olive oil and nuts could lead to a rather harassed, but delicious pesto and each ingredient on it’s own is the easiest way to jazz up a meal and salad
- Wholesome lean turkey burgers, organic eggs and slabs of tempeh
- My petit pois salad – it requires minimal prep, few ingredients (doesn’t everyone keep a bag of petit pois in the freezer?) It keeps well in the fridge for a couple of days and it’s delicious.
- (Serves Two)
- 1 cup petit pois
- Handful of parsley, finely chopped
- 10 organic grape tomatoes, sliced into quarters
- 1tbsp olive oil
- Juice of 1/4 lemon
- 1/2 cup of goat feta cheese
- Combine the petit pois, parsley and tomatoes in a bowl.
- Toss together with lemon and olive oil.
- Crumble in the feta cheese and serve.