We heard waves crash all around.
We ordered our picnic lunches and ate them in the little coal shed attached to the back of the lighthouse. Mango curry chicken salad on light-as-air grain bread, subtle orzo salad, the best home-made lemonade I ever drank, gingerbread cake with vanilla sauce. Not one wrong note.
Okay, so the sandwich wasn't vegetarian. Travel allowance.
When we got back home to Black Currant Bay, I created a salad similar to the one we enjoyed so very much before the fog lifted and we were able to explore our surroundings. To see the ocean rollers roar to the rugged shore at the base of those cliffs.
1 zucchini, chopped
1/2 cup red onion, chopped
1 yellow pepper, chopped
1 orange pepper, chopped
1 red pepper, chopped
2 tbsps olive oil
2 cups pearl couscous, cooked
1 sprig basil, chopped
2 tbsps lemon juice
Toss the zucchini, red onion, yellow pepper, orange pepper, red pepper, olive oil, and vegetable seasoning to taste on a rimmed cookie sheet. Broil for 5 min. Transfer the roasted vegetables and juices to a bowl and stir in the couscous, basil and lemon juice. Salt to taste. Chill. Serves 4.
UPDATE: photo of Roasted Vegetable Couscous Salad here.
YOURS, BECKI GREEN. TO LEAVE ME (AND CYNTHIA) A MESSAGE, CLICK ON THE COMMENT BUTTON BELOW.