Nothing that will set the world on fire, but I thought the colours in this salad just looked too lovely not to photograph. I figured that forcing myself to eat the aforementioned garlicky carrot salad for several days in a row, despite not enjoying it at all, was not a very nice prospect and something that Epicurus would have been ashamed of (not to mention that the sheer power of the garlic in it was positively antisocial). So I am sad to say I threw it out (unusual, as I try never to throw any food away, and am normally successful), and made this instead. A good idea. It's just red, yellow and orange peppers roasted until black and skinned, then sliced and mixed with chickpeas, couscous, fresh basil and a handful of pumpkin seeds, and then some feta. Simple, but one of the most delicious things I have had in a while, and also nicely summery.
I forget how much I love fresh basil until I buy a plant of it. I am normally more of a coriander person, but the smell of a fresh basil plant is enough to make me change my mind. It works really well with the peppers and feta. I think fresh oregano would work well too, which is lucky because we have ridiculous amounts of it growing in our herb garden at home. This summer I intend to make large quantities of home-made pesto...to go with my home-made pasta. I am already planning my herb collection for my room at university next year.Well, my Finals are over...I need something trivial to think about.
Not that fresh herbs are trivial, of course.