I’m typing this just before I’m about to head into town for a friend’s surprise birthday party! We will be gathering at Lapa, a Brazilian barbecue restaurant that I’ve heard so many good things about and it will be an all-you-can-eat feast so I’m preparing to enter what J calls ‘bloated snake mode’ tonight!
Watching my friend’s sister organise this surprise bash for her has been like watching a TV sitcom. As she has no idea this has been going on, my friend has also been trying to book everyone in for a birthday dinner on the same night at the same restaurant. We’ve all had to say no and dodge around her pleas to book in another night or to just drop in for an hour or too – it’s been nuts! I feel terrible telling her no because I know what it’s like to be disappointed that no one’s available to spend your birthday night with you, but I know it’ll all work out well in the end when she’s surprised tonight!
That reminds me of another birthday of mine back in school. My friends were trying to organise a surprise party for me and as I didn’t know about it, I felt terribly left out as I’d often see them whispering in groups without me – plus the conversation would cease immediately whenever I walked up! I thought I was losing all my friends but at the same time, it turned out they were doing this amazing thing for me! Lol! It’s always a hectic thing trying to plan a surprise birthday party for someone without letting them know about it, especially if they’re trying to plan their own birthday bash at the same time! But I can’t wait for tonight to see my friend’s face!
In the meantime, how gorgeous is this little dish! I love the bright greens and reds – plus, it’s pretty much the colours of Christmas – perfect as December and the silly season is almost upon us!
This is the perfect snack or appetiser to pick on if you’re feeling peckish but don’t want to fill up too much. It’s so fresh and light and lovely! And, like most of my dishes, it is ridiculously easy to make! I hope you enjoy it too!
Basil, feta and tomato salad:
- One punnet of cherry or trap tomatoes
- A handful of fresh basil
- One-third of a block of feta
- Olive oil
- Balsamic vinegar
Wash and cut the tomatoes into halves. Wash and tear up the basil roughly with your (clean!) hands. Arrange tomatoes and basil to the dish.
Chop feta up and crumble amongst the tomatoes and basil. Drizzle with a little olive oil and balsamic. Serve and enjoy!