lo’s “fry pan salad”

I’ve just sat down to my computer for the first time in what feels like forever. I have so many software updates to do – (Hit DELETE, DELETE, DELETE) and if Apple tells me that I have to ‘manage my storage’ one more time I’m going to scream. Too busy have I been making sushi and banana bread (Lo’s Kitchen will be back on the shelves at our local Boorowa IGA very soon) that I’ve neglected the blog and the giant project that is writing my first cookbook. Harriet has just turned one and the ‘About Lo’ page on my website up until about five minutes ago read that Corks and I lived in Boorowa with our three girls, Charlotte, Annabelle and Primrose.

Whoops.

So with a quick edit, welcoming Harriet Ellen to the family officially, I’m going live with this blog post that I’ve had sitting in my drafts folder for ages. My crazy simple “fry pan salad”, given it’s name because I literally take my trusty non stick pan and fry everything in batches, is the dinner equivalent of a big breakie fry up. One of my easy weeknight dinners, you couldn’t get a simpler (or tastier) meal if you tried. Perfect for using up bits and bobs that are floating round in the fridge.

Feel free to substitute any of the ingredients below to suit you as well. Think everything from haloumi, broccolini, asparagus, zucchini. Anything that can be cooked easily in a frypan would work here. Go ahead and make it your own. Use goats cheese or feta instead of the parmesan too if you like. Fresh basil and/or parsley are a killer addition if you’ve got them handy as well.

But be warned, those that like recipes with exact amounts and precisely measured ingredients, won’t like this. It’s a “handful of this” and a “handful of that” kinda recipe. Real lazy cooking (even lazier writing sorry Mum). Once an English teacher, always an English teacher.

As I hit ‘submit’ on this recipe, I’m feeling pretty happy with myself. I may not of done everything Apple has asked of me today, but I’ve got one more recipe ticked off my list at least.

So get frying.

New alert pops up – “Software update req…”

Grrrr..

DELETE.

I’m a firm believer that sometimes, the worse the food photography, the better the meal.

lo’s “fry pan salad”

This salad is a meal in itself.

2 x small chicken breasts, trimmed and sliced to the same thickness
1 x chorizo sausage, skin removed and finely sliced
1/2 a Spanish onion, sliced
1/2 a red capsicum, sliced
A handful of mushrooms, sliced
A handful of cherry tomatoes
A handful of baby spinach
Paprika, for sprinkling over the chicken
Shaved parmesan, to serve
Caramelised balsamic vinegar, to serve
Salt, freshly cracked pepper
Olive oil

  • Using a non stick fry pan, cook the chicken in a dash of olive oil (seasoning with salt and pepper) until cooked. Reserve onto a clean plate.
  • In the same fry pan, adding a dash more olive oil, fry the chorizo on both sides until nicely cooked. Reserve.
  • Do the same with the onion and capsicum, reserving to the clean plate.
  • Lastly, fry the mushrooms and cherry tomatoes until cooked, reserving.
  • Now that everything is cooked, arrange everything in a large shallow salad bowl that has a heap of baby spinach leaves in it. Drizzle over some caramelised balsamic vinegar and another light drizzle of olive oil. Season with salt and pepper and finish it off with some parmesan.

I’d love to know what you think of this recipe. Please free free to leave a comment below. xx

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