Salad with blackberries and feta

1 red onion

3 TBSP red wine or sherry vinegar

1 TBSP sugar

1/2 tsp mustard seeds

1/4 tsp salt

Black pepper

500 g/2 cups blackberries

2 TBSP sugar

1 organic lemon (grated zest)

Green lettuce

100 g/4 ounces feta cheese

Fresh mint leaves, shredded

3 TBSP olive oil

(Salt and) pepper

Peel the red onion and cut it in half. Cut the onion in very thin slices and toss them in a bowl with vinegar, sugar, mustard seeds, salt and freshly ground black pepper. Cover the bowl and let it rest 1 hour.

Clean the berries and toss them in a bowl with sugar and lemon zest. Let it sit on the kitchen table 1 hour.

Wash and spin lettuce and arrange it in a big bowl. Mix red onions and berries with juices and arrange on top of the lettuce. Sprinkle with feta and shredded mint and drizzle with olive oil. Sprinkle with a little salt and freshly ground black pepper.

Sunday dinner on what’s in the fridge

Stuffed bell peppers

4-5 bell peppers

2 shallots (chopped)

1 garlic clove (chopped)

Olive oil

A handful mushrooms (chopped)

1 zucchini (chopped)

2 tomatoes (chopped)

1/2 cup bulgur

1 cup water

1-2 tsp Harissa

fresh basil, mint, parley

Feta cheese

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish. Cut the top of the peppers and remove the seeds and ribs. Cook the peppers in salted water 5 minutes. Drain and place the peppers cut-side-up into the prepared baking dish.

Chop the pepper-tops along with the other vegetables. Sauté shallots, garlic and mushrooms in a little olive oil 5 minutes. Add zucchini, pepper and tomatoes and sauté 3 minutes. Add bulgur, water and Harissa and let it simmer 10 minutes. Take the pan of the heat and add the chopped herbs and crumbled feta. Season with (salt) and Harissa and spoon the mixture into the prepared peppers. Bake 20-25 minutes.