Monday, June 2, 2014

Bruschetta style Potato Salad x

It's Monday, which as a shift worker is technically my Saturday. My first day off of two.
The house is quiet. I can hear the groan of the fridge, the scratches of the cats and the birds outside. You could be forgiven for thinking I live in some country oasis instead of inner-west suburban Adelaide. 
I feel like I should be doing a million things, but when I make a physical list, there isn't much on that list that is essential and I'm wondering if perhaps today is the perfect day to relax. 
I can feel crunching bones in my shoulders. This old body needs a good stretch.  
I might pick up my camera, do some yoga and go for a bike ride. 
Or I might pour a cup of tea and contemplate this stillness. 

After I eat this. 

Bruschetta Style Potato Salad

I love bruschetta. The freshness of it all. The colours. The garlic that stains my tongue for hours. 
My stomach however, gets to a point where it screams 'no more bread!'. 
I swear, I would live on bread if I could. 
So, potatoes to the rescue. 

Time: 10 minutes
Feeds: one to two


• Two washed potatoes, stabbed and microwaved together for 5 minutes (yours may take longer depending on the size of the potatoes and your microwave. It shouldn't take longer than ten minutes, though).
• About 8 cherry tomatoes, quartered. 
• Half a clove of garlic, minced.
• About 8 or so basil leaves, sliced. 
• About half a tablespoon (or to your liking) of olive oil. 
• Salt and pepper, to taste. 


Place all of these ingredients into a bowl. Mix gently. 

That's it. Add more oil or basil or whatever you like. This recipe is exactly how I made the bowlful in the picture. You don't have to follow this recipe exactly to get the same outcome. Go with what feels right. 

Play with your food. 

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