Twitter is great for a number of things. Inviting yourself to crash coffee dates, sharing excellent articles, stalking people you like (remembering always the ever-important adage 'you can't make someone love you, you can only stalk them and hope for the best'), making jokes at your own expense that are borderline enough so people can't tell if you're joking or not. Those ones are my favourite. It's great!
For those of us into food, it provides easy access to simple ideas and recipes. I've been stuck before on where to buy an ingredient, where to host a dinner party, what to have for lunch, and twitter has saved the day. Food knowledge sharing in 140 characters is great.
It also provides an amazing immediacy and previously unavailable insight into celebrities. An example. I recently acquired a George Foreman grill. Mine here at heartbreak pie HQ is the compact version, which retails for about $60. I appropriately named it George, and christened it with some asparagus.
I tweeted about it, and it turns out George Foreman, the man, the legend, loves asparagus as much as I do, because he replied! It was awesome. More twitter trawling the other day and one of my favourite Frankie magazine regular writers Benjamin Law tweeted about a salad dressing recipe he'd been given by the lovely ladies at beautiful blog Trotski & Ash. It's extremely simple, and just as he tweeted, it's life changing. Deal breaking. And absolutely delicious.
And so for lunch, on this sunny Monday, after feeling virtuous by way of having reintroduced bikram yoga into my life earlier in the day, I created the following salad and felt pretty bloody happy with myself.
Green salad with asparagus, broccolli and tahini dressing.
Bench top grills are amazing for vegetables. I used to roast my broccolli and asparagus in the oven, doused in olive oil. Doing it this way means you control the oil content and seasoning with the dressing. Eggplant, courgette, and flat mushrooms are particularly excellent.
Crunchy bean sprouts
1. Grill some broccolli florets and some asparagus spears chopped into large yet bite sized chunks (about 3-4cm), on your grill.
2. Make dressing. Combine about 2 tablespoons tahini, the juice of a medium lemon, about a tablespoon of olive oil, and salt and pepper, in a bowl. Whisk well with a fork or whisk, or combine the best way you know how. Taste, and season accordingly. Maybe go easy on the lemon juice to start with, and add more as you need it.
3. Add the grilled vegetables to some mixed salad greens (I'm totally addicted to these bags I can get at my local vegetable market shop that contain edible flowers. Any will do though!). Add some of those fresh crunchy bean sprouts.
4. Add dressing and mix well (I ended up nearly drowning mine, but I still thoroughly enjoyed it.)
5. Garnish with a generous sprinkle of pumpkin seeds, lightly dry-toasting them in a frying pan first if you can be bothered and aren't absolutely ravenous, as I was. Enjoy!