There is no harm in recognising one’s qualities and giving ourselves the credit we deserve. I certainly encourage my patients to celebrate everyday achievements but often self-esteem, shame and perceived external judgement gets in the way.
We are not in the best financial position right and there are a number of things we have had to deprive ourselves from. Frustration has been an unwelcome guest that I have now learnt to evict and not feed, inviting in its place a flourishing creativity, who nurtures me with its presence. I treated my husband and to a recreation of an appetising and seductive meal we can’t afford beyond our garden. This recipe is a celebration of our resilience and the hard work we do. I hope it brings opens the door to possibility and hope, always keen to come in. Enjoy!
Inspired by Dolce Vita
Ingredients
1 medium courgettes, finely sliced
1 burrata
Rocket leaves
Pumpkin seeds, toasted
Pine nuts, toasted
Edamame beans
Extra virgin olive oil
Pitted green or black olives
Mini capers
Salt in flakes
Ground black pepper
Method
Arrange the sliced courgette on a large serving plate. Top with the rest of the ingredients, place the burrada in the middle and drizzle generously with olive oil. Serve with freshly baked focaccia or bread of your choice. Enjoy!
In my opinión, It's a fresh salad, with an exquisite combination of ingredients and colors. Those diverse shades of green, the careful presentation of the rounded courgettes shapes and burrata cheese just in the center of the dish, bathed with pumkin seeds, look so attractive at to eyes and taste, that invite you to eat it not once maybe, many times especially in summer.
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