I enjoy cooking, and can cook up some mean pasta dishes, stir frys, curries, risottos and much more. I can do a mean traditional roast dinner too. I tend to experiment with food... such an experiment is a really good light lunchtime salad. What I do enjoy more than cooking the food, though, is eating it. Mmm...

Storm's Mediteroriant Salad
This is a Greek salad with a Japanese twist. It came about as an odd experiment I did once and is bloody good!

Ingrediants:
1 bag of leafy salad mix (baby spinach, rocket and watercress is what I normally use)
Mushrooms (I used an oriental selection with shitake, oyster and another kind the first time I made this but its not often found, so any will do)
Peppers (again, any will do)
Feta cheese
Spring onions
Cherry tomatos
1 portion of noodles (I used soba, and have used udon, but anything will so)
1 sachet of instant miso soup

How to do it:
1. Bring water to the boil and put noodles in, simmering over a medium flame. While noodles are cooking, chop up the mushrooms, peppers, onions and cheese to the desired quantity and effect.

2. When noodles are almost cooked, drain out some of the water and put in the miso paste/powder. This gives the noodles some flavour.

3. When noodles are cooked, pour the miso soup into a bowl for a side dish, and place noodles on top of the leafy salad, and put the rest of the salad on top.

Not only is this easy to do, but it also tastes goooood... it is light, so if you have an appetite like me you may need to make a lot of it!