Maybe it’s wishful thinking but I’m prepping for Spring already. My colleagues keep gasping when I walk into work in fairly Spring-friendly clothing… “But, aren’t you cold?”. I’m English.. so any shred of sun at this time of year will and MUST be received almost as if it were full sunbathing weather. Don’t worry… I didn’t show up to work in a bikini, but while everyone else is still piling on the layers I have had enough of it. Enough of 3 layers forming some kind of flumpish shape under my coat, enough of being the perfect temperature outside but almost collapsing from heat exhaustion on the Ubahn and enough of feeling moleish.
An additional bonus of Spring is that piping hot root vegetables will be replaced by light pretty and delicious side salads. I love a root vegetable, but in the word’s of … someone – Variety is the spice of life.
This recipe is incredibly easy and incredibly delicious – it works really well with lamb or duck dishes. Just cut the skin off the oranges, slice them up, add some crumbled feta or sheep cheese, some walnuts and some green salad leaves. Then season with a bit of salt, and drizzle balsamic and olive oil over it and you have yourself a blood orange salad and a great side dish.
In other news this almost-Spring, I am not normally a tulip fan, but how amazing are these two toned ones?!?! WTF.