So yesterday I got a little carried away. I turned the leftover stuff in our pantry and fridge into a whole bunch of salads and a fritatta for the upcoming returning to work week. {Makes me sigh just thinking about it, three days is no where near enough!} I grabbed some photos as I went along {of course!} and here is the first.
This recipe is pinched from New Idea or similar magazine. Literally ripped from my Mumsy’s copy. And I made it using pantry supplies. You can of course use fresh, if you could be bothered or have taken the time to PLAN a massive cook up. Fresh salmon would be lovely in it… Yummo.
This is pretty much the ingredients, plus lemon, garlic and parsley {and dill if you have it}. Unfortunately I was completly out of frozen peas so had to use this icky canned peas and carrots. The corn wasn’t supposed to be in there. But it works. The colour would be better with frozen peas.
So I didn’t bother typing out the recipe because it isn’t rocket surgery. Basically cook the pasta and drain. Let it cool while you finish chopping it and tossing it all together. That’s it. Everything should be added as per your taste. And you won’t need too much oil with the salmon because it’s quite oily. So watch that.
A simple and hearty lunch. and I suppose you could even add egg if you wanted more of a protein burst. Or baby spinach leaves or even rocket {I wouldn’t if you have added Dill, they might taste weired together}. And the best part? It seems to keep really well because the lemon keeps the avo from turning brown. Bonus.
Watch this space for more She Cooks this week. Because heck. This doesn’t happen very often these days. I might have to get back into it. I do love to cook and prep and cook and bake and boil. Cathartic.
Suger 
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