Plenty food…

I celebrated my 40th birthday on Saturday and luckily the weather was good after a week of fingers crossing, cursing the clouds, begging any Gods there may be out there and ignoring the weather forecast completely.
I didn’t take any pictures of all the food we had, mainly because after two days of running around and cooking and preparing I had other things on my mind.
Here’s a list of what Betti, Christine, Thimo, Philipp and myself put together:
Fried Courgettes brushed with garlic, balsamic vinegar and fresh basil
Green salad with rocket leaves
Hummus
Cucumber with fresh dill and sour cream
grilled cocktail tomatoes (from Faye)
Furthermore we had lamb kebabs, chicken in garlic butter kebabs and king prawn kebabs (marinated in lime juice, ginger, garlic and chilli) and small pita bread.
Unfortunately we also had plenty of leftovers the next day. But I rather have too much food than not enough. The lamb and the chicken is now in the freezer, most of the salads were eaten over the next two days and the rest went on the compost where it served as unexpected culinary delight for foxes, birds, cats and squirrels.

Pasta salad with feta and zucchini

I follow a blog called Coconut & Lime and there’s a feta challenge on for this month. Rachel Rappaport even created a new blog called Making a change for the feta. I like feta a lot, especially since it reminds me of holidays in Greece and barmy summer evenings in the garden with friends around and a BBQ on the go!
I’ve only recently blogged about the simplest of all recipes with feta, the Greek salad, but there are so many great salads you can do with feta. One salad that I’ve not made for a while but will do so tomorrow for our BBQ is a pasta salad with feta and zucchinis.

Here’s what you need:

5 baby zucchini
200g feta cheese
400g cocktail tomatoes
400g black or green olives pitted
1 bunch of flat leaf parsley

For the dressing:

¼ cup balsamic vinegar
¼ cup extra virgin olive oil
1 tsp sugar
1 tsp sea salt
1 tsp freshly ground black pepper
½ tsp paprika
½ tsp dried oregano
1 clove of garlic finely minced

Cook the noodles according to package instructions, drain, and let them cool down in a big bowl. Finely slice the zucchinis, olives and tomatoes. Finely chop the parsley. Add all to the noodles. Crumble the feta cheese over (you can cut it into cubes if you want).
Whisk all ingredients for the dressing together and pour over the salad. Taste to see if you need more seasoning.