Cross-Asian Salad, Burns' Night & A Sassy Sarnie

So last night was Robert Burns night! I had a few people over for a traditional Burns' Supper, but as I was cooking, I caught something in the corner of my eye. The label for the organic garlic had caught fire (I normally don't use the hob that it was close to....). Thankfully I managed to put it out within seconds, and the end result was a slightly shocked Julie and a rather amused friend (she was my helper, both with cooking and laughing at me when it happened.. It's what friends are for, right?!)
Anywhoo, I had six lovely people over for vegetarian haggis, with "neeps and tatties", and there were drams for everyone, and desserts aplenty, including a few games. It was a lovely night, despite a slightly turbulent start.

A little while ago, I made a salad I thought was worth mentioning. This is open for alterations and swaps for whatever you like really.

Soy sauce and Chaat Masala, a little peculiar you'd think, and fennel? Well, I improvised, which I am quite glad about, cause this tasted lovely!

Omit the cayenne if you want a little less of a kick to it

Cross-Asian Salad
(Serves 1)

1/2 tbsp oil
4-5 Spring onions, chopped
30g Fennel, cut into matchsticks
100g Quorn mince
1 tbsp soy sauce
1 tsp chaat masala
Pinch of cayenne
1/3 tsp garlic powder
Splash of water
1 small tomato, chopped
Chunk of cucumber, finely chopped
Mixed leaves to serve

- Start by heating the oil in a large frying pan and soften the spring onions for about five minutes. Add the fennel and fry for a couple of minutes to soften.

- Once fragrant, add the mince, soy, spices, and a splash of water along with the mince and fry until cooked through. Add the chopped tomato and cucumber and let it sizzle for 2-3 minutes.

- Serve warm over some fresh, washed leaves and tuck in! Lately I have found myself somewhat addicted to a ruby chard and lambs lettuce duo leaf-pack - it goes with everything!

Aaaand for the bread lovers out there... I have a little heads up for you!

A couple of years ago, I mentioned how topping a slice of bread with peanut butter, thinly sliced tomatoes and a sprinkle or salt and pepper actually worked incredibly well (I stumbled upon this tip on a blog somethere). Well.... I had some leaves and salsa at hand a little while ago and decided to make a twist to this, squished between two toasted slices of bread and a good dollop of peanut butter and you have yourself a perfect breakfast, lunch, or evening snack!

It doesn't take much for a sandwich to look appealing...I mean really!

I hope you have had a wonderful week so far and not set fire to garlic... Have you been up to much? And have you ever tried haggis before?


Recipe by yours truly,

- Jules