Courgette & Mozzarella Salad
A spontaneous creation by Louisa, a Felix volunteer
This month we have something a little different for you, courtesy of one of our amazing Felix volunteers. Please meet Louisa, who regularly volunteers in our Felix Kitchen, helping our chefs' prepare and cook some of the 5,000 meals that we send out every day.
Louisa has been volunteering in the kitchen since it opened in 2021. She loves the atmosphere and teamwork here in the kitchen and can’t stand the thought of good food going to waste. When she's not chopping hundreds of kilos of fresh vegetables, Louisa also prepares the salads that we serve at lunch in Poplar for all the volunteers and staff.
With no set menu or recipes, Louisa scours the kitchen and warehouse for surplus ingredients, which she transforms into healthy and delicious salads.
And because her salads are made from surplus, they are different every week. It just shows how versatile ingredients can be when you're not confined by a recipe.
If you would like to try one of Louisa's tasty creations in person, why not sign up for a volunteering shift in Poplar?
Recipe & Ingredients
Step-by-Step Instructions
Step 1:
Preheat your oven to 200 C. Source your courgettes, in our case, we foraged for them in our Poplar warehouse.
Step 2:
After rinsing, toss the courgettes in vegetable oil and salt and roast in the oven for about 20 minutes. Then let cool.
Step 3:
While the courgettes are baking, chop the chives and cut the cherry tomatoes in half. Add into a bowl.
Step 4:
When the courgettes are cool enough to handle, cut into bite-sized chunks and add into the bowl.
Step 5:
Add the tortillas into the oven and bake until slightly crisp, around 5 minutes. Then cut or tear into bite sized pieces and add to your bowl.
Step 6:
Toss the ingredients with a bit of olive oil and season to taste with salt and pepper.
We hope you enjoy! Please make sure to send pictures of your finished dish to [email protected]
