Straight to the recipe tonight for caprese blt salad because yesterday, as usual, I waffled on with nonsense. But first, I do have one urgent question to ask…
Tea. My parents are having a right old dingdong about who is right when it comes to making a bog-standard cup of tea. Do you put the milk in first like my father or last like my mother? Please: leave a comment or a Facebook comment below and let me know. In the interests of balance, I’ve managed to quickly screenshot the various Facebook messages showing both sides of the argument. I may have touched the colour balance up on the photos but that’s the only change I’ve made, I swear.
And for some reason Paul’s mother got in on the act:
So who is right? Milk in first or milk in last? Don’t be all cosmopolitan about it – we’re talking just normal tea, nothing fancy, served in a cup from a Smarties Easter Egg back from 1993. Comments please!
to make a big bowl full of caprese blt salad you will need:
- 160g cous cous (or 400g cooked cous cous)
- 40g rocket leaves
- 150g lettuce
- 2 reduced-fat mozzarella balls (roughly half a ball each will be 1 HeA)
- 300g cherry tomatoes
- 2 balls of steamed beetroot (or whatever you have)
- 8 bacon medallions (you’ll get loads of syn free ones in our Musclefood deal!)
- pinch of salt
- pinch of pepper
- pinch of oregano
Fair warning: we love to roast the hell out of our tomatoes and beetroot, hence the blackened look above, but you don’t need to be quite so keen!
to make a a big bowl full of caprese blt salad you should:
- preheat the oven to 200°c
- slice the tomatoes and place on a baking sheet, cut side up
- dice the beetroot and place alongside the tomatoes, and spray the lot with a little oil
- grind over some salt and sprinkle with some oregano and roast for about 30 minutes (keep an eye on them though)
- cook the bacon under a grill until nice and crisp
- cook the cous cous according to the packet instructions
- when everything is cooked, throw it all together in a big bowl!
How’s that for fresh? We like to cook this on a Sunday, triple the amounts and make six packed lunches with it to see us through to Wednesday. I know, we’re good like that.
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