One evening I just wanted a simple side, prepared without too much faff for a weeknight supper. I must have had some leftover roast from the weekend before; can’t recall much because it has been a while. Proof? Look at the date. Yikes. J was still the one taking the photos for C&T. What I do remember though was that I had around an hour to spare for the prep and the cooking, and in a panic I just couldn’t think properly. Luckily in the nick of time I assembled an adaptation of an easy recipe by Gennaro Contaldo. I read it a few days before in Two Greedy Italians but with no time to find it from the book I tried to make a rough version of it. I have checked his recipe since then and he obviously gives measurement for every ingredient.
There are many versions of this out in the blogosphere, which of course includes the one found here on C&T. I’m a big fan of feta; its creaminess and texture is great for any salad. When I don’t have it I use halloumi, but for me, that just doesn’t make the cut. It’s too chewy and tough, though mind you, it still has it’s uses. It grills well, for example.