Cooking 3 meals a day for a crew of 12 has been a challenge in itself… add rough seas and rolling waves to the mix and trying to stand up straight is a hard enough task.
Keeping recipes simple is key!
Aubergine, watercress & goats cheese salad
- 3 Aubergines
- Olive oil
- lemon juice
- Salt & pepper
- Bunch of watercress
- Goats cheese, crumbled
- Toasted pumpkin and sunflower seeds
- Preheat a griddle pan – or better, the BBQ!
Brush both sides of the aubergine with olive oil. Cook for 3-4 minutes each side or until golden. Transfer to a plate and cover with foil to keep warm.
- Whisk the lemon juice and olive oil in a small jug. Season with salt and pepper.
- Arrange half the aubergine in a salad bowl or platter. Top with half the watercress and sprinkle over half the goats cheese. Drizzle over half the dressing. Sprinkle on the seeds, and continue layering with the remaining ingredients.