Anyway, onto some good food from the garden.
Although we have new potatoes growing in the garden, for some reason D has decided not to dig them up yet - so these are shop bought. These new potatoes were left over from another meal, so I decided to crush them a little and then throw them into a baking tray along with some of my harvest from the weekend: round courgette cut into wedges, yellow courgette sliced into thick coins and some beans doused with some olive oil and then into the oven to roast a little.
Once the courgettes were suitably soft, I stirred in some of the homegrown peas, a little salt and pepper and chopped parsley. Then covered it with some feta cheese and spring onions. I returned it to the oven for a few minutes, before serving it.
Even though this was so simple to put together, D liked it very much. He especially loved the roasted green courgette wedges.
I am sharing this simple salad with The VegHog who is hosting #EatYourGreens this month. Please do join in this month, you have plenty of time to share a vegan or vegetarian recipe made with either a green fruit or green vegetable, including herbs! As well as and Soup, Salad and Sammies hosted by Kahakai Kitchen