We should look for someone to eat and drink with before looking for something to eat and drink. ~ Epicurus
I love cooking.
Before this weekend, I thought I knew why I loved cooking. Turns out, I had no idea.
I thought I loved cooking because of the process of turning raw ingredients into something delicious. A love for the magical alchemy of spices, heat, and seasoning. See when I lived on my own in Dunedin, the reason I lived off eggs on toast and frozen meals and didn't cook myself proper dinners, I told myself, was because I didn't have a proper kitchen and all my gadgets.
However, when my husband went away on a boys trip this long weekend and I found myself cooking for one again. And despite having a perfectly equipped, well-stocked kitchen, I reverted to the old eggs on toast for dinner. Sacre bleu!
Talk about a revelation. Cooking for one is no fun. Looks like, my love cooking isn't for any poetic enjoyment of the art itself, but simply a love of sharing good food with people I love. Food and kisses are made to be shared no?
However, to prove to myself that I had not completely reverted to studentdom, to supplement eggs on toast, I made this super quick, super delicious Mint and Coriander Zucchini Ribbon Salad for one. Slightly schmancy pants eggs on toast.
The lemon juice softens the zucchini to give a lovely texture that's not too crunchy and the mint and coriander is fresh and vibrant and lifts the whole dish up. The portions I made are just for one but it can easily be ramped up to serve as a side for a crowd.
It honestly takes five minutes max to whip together with a 20 minute inactive sitting time. The most time consuming thing about this is actually the peeling the zucchini into the ribbons. So once that's over and done with you can go away and make your eggs on toast and come back just in time for the salad to be ready and scoffed together while watching those guilty pleasure crime drama *cough-Castle-cough* episodes that the hubby usually rolls his eyes at.
Mint and Coriander Zucchini Ribbon Salad for one
1 medium zucchini / courgette
1 clove garlic, chopped finely
juice half lemon
1 Tablespoon of fresh mint and coriander chopped finely
Salt and black pepper to taste
1. Wash the zucchini. Using a vegetable peeler, peel thin slices of the zucchini lengthwise and place in a large bowl.
2. Add all other ingredients and mix well. Let sit for 20 minutes to soften the zucchini.