After making the carnivores suffer yesterday I relented and made them steak. However, also needed the extras to be gluten free and go with salmon for the pescatarean. So, I thought - some tasty mushroomy pasta for carbs and a fridge full of veg just begged to be eaten - best way, chop it all up and mix it togther, American's would call it chopped salad, so lets go with that.
It all went down extremely well.
Frozen petit pois
Chop everything up into 1/2 cm dice - squeeze on juice of half an orange (I didn't have any lemons or limes) and a slosh of olive oil, season, stir.
Mushroom Pasta Salad
1 onion, chopped
6 large mushrooms, chopped
pasta shells (gluten free, or otherwise!)
Fry onion in olive oil, just as it is starting to caramelise add chopped mushrooms and garlic. Fry until mushrooms are just soft.
Boil water, add pasta ... when cooked, drain.
Add splosh of olive oil, mushroom mix and fresh oregano and mix through. Grind on plenty of black pepper.
Oil the meat, not the pan - grinding of black pepper. Fry, in hot pan for a minute or so each side.
Scoff - one person had 4 helpings of the pasta!