springy shrimp salad
400 grams small shrimp (ours come from greenland and are in a plastic container with slightly vinegary - salty water, but you can use big lovely precooked tiger shrimp or whatever shrimp you can get
1 ripe mango, diced
1 bunch of green onions, sliced into pretty rounds
1/2 a cucumber, diced
1 handful of ripe cherry tomatoes, sliced
juice of one lemon
handful of fresh thyme (preferably from your garden), slid neatly off its stalks
good glug (my favorite measurement) of olive oil
salt & pepper
chop all of the ingredients and mix them with the shrimp in a pretty bowl. whisk up the lemon juice, thyme and olive oil and season with salt & pepper, pour over the shrimp mixture.
serve immediately with a loaf of fresh bread. either from the bakery or your own oven. basic bread recipe here.
i mixed up a pitcher of lemonade - using the juice of 3 lemons, about 1/2 a container of honey and sparkling water. the adults added a dash of white wine to theirs and the child drank it as it was.
and there you have the recipe for a perfect sunday lunch in the garden.