Rice, chicken and a Greek salad of sorts

Recipes-not-recipes #38

Call this a cop out (it might be) but here we find ourselves in the heat and height of spring, the sun drenching our faces, pints outside after work and perhaps a solo cycle to the local park to catch the last of the fading light, podcast in ears, an impromptu dinner with a friend at yours on the cards. At least this is how I found myself last night, with a bowl of leftover rice and chicken, half a tub of silky hummus and the hope of a tangy, salty Greek salad on the cards with whatever vegetables were in the salad drawer of my fridge. This is the ultimate ‘what can I pull together in less than 20 minutes to feed not just myself and leave them satisfied and happy’ sort of meal. I think I achieved the brief (you will have to ask Freya). It seemed to hit all the good qualities of a kebab at your local mixed with the hot girl summer vibe of a Greek holiday romance. This is quite simply minimal cooking, maximum assemblage – a perfect combination when the days are long and you’re too lazy to cook something proper (my personality type at the moment).