So I’ve started going to yoga classes. I know, it was a shock to me too. I last went on Monday, and my muscles still hurt – that’s three days of pain (so far). My stomach muscles, especially, seem to have stopped working. I can no longer gently ease myself down into bed, I now just flop. I’m hoping that this pain is a good sign – my muscles are probably just a bit confused since they weren’t really used for about twenty years and now they’re being asked to help me touch my feet to the floor over my head (which I totally managed, by the way, though I’m sure I looked rather unelegant with my bum in the air).
Anyway, to go with my new athleticism I figured I should eat a salad. Yes I know it contains cheese, and that I’m ridiculously predictable, but whatever. It was really really really nice.
Every time I get a shop-bought sandwich, it’s a cheese and onion one. Every time. Partly because I don’t like change, and once I know I like something, I’ll usually stick with it (hence why I order veggie moussaka every time I go out for Greek), and partly because there are usually only about three vegetarian choices, one of which is egg mayonnaise, which I find unbelievably revolting. So this salad is a bit like my favourite cheese and onion sandwich, except instead of white bread (which isn’t really the healthiest thing in the world), this has lettuce, plus grapes and walnuts, which add a nice crunch and sweetness.
Since spring has almost reared its little head, I feel I now have to eat a lot of salad. Just like when the sun shines for one day in February, and everyone wears shorts and sunglasses because otherwise it might go away again. If I eat enough salad perhaps the spring might realise that it’s time for it to stop teasing us and just begin already. Who’s with me?
- 70g cheddar cheese, grated
- 2 spring onions, finely chopped
- 1tbsp fresh chives, finely chopped
- 2tbsp (heaped) light mayonnaise
- Black pepper
- 100g mixed salad leaves
- 100g green grapes, halved
- 50g walnuts, roughly chopped
- Combine the grated cheese, chopped onions and chives, mayonnaise, and plenty of black pepper. Mix well.
- To construct the salad, divide the leaves onto two plates, and top with the halved grapes, walnuts, and dollops of the cheese and onion mixture.