Ive been living for salads recently, because its so absolutely hot at the moment. every night is a struggle to get to sleep with in my hot, sticky, muggy room and huge duvet. We're really not equipped to deal with this heat in this country - no air con, no fans... Also working out is a nightmare in this heat! Sweating buckets always makes me feel lethargic and I just want to pan out like a lizard on a rock, and not jump around swinging kettlebells. I also feel like I've put on a bit of weight over the last two weekends of excess and partying and some slight wagon-falling in terms of booze and food... so salads are really light and even when they aren't, they feel very virtuous. Here's a picture of the salad I've given the recipe for, with some leftover chilli from last night. The lime juice gives it a lovely Mexican flavour and it goes really well with it.
Warm, sweet, herby chickpea salad
ingredients:
2 cans chickpeas
4 green onions, thinly sliced
2 ears corn, cut from the cob, or 1 can of corn, grilled (I grill with a little coconut oil in a pan until golden)
1 punnet cherry tomatoes, quartered
1 packet chopped fresh basil
1 packet snipped fresh chives
1/4 tsp salt and lots of pepper
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon honey/golden sugar/maple syrup/agave
3 garlic cloves, minced
1 1/2 limes, juiced and zested
directions:
In a large bowl, combine the chickpeas, onions, corn, tomatoes, basil and chives. Toss with lots salt and pepper. In a small saucepan, add the oil, vinegar, honey or sweetener, garlic, lime juice and zest. Heat over low heat and whisk until the mixture is warm and garlic cloves are sizzling a bit.
Pour the liquid over the chickpeas and and toss well to coat.Its actually lovely warm but you can refrigerate it and eat it cold if you prefer.
Warm, sweet, herby chickpea salad
ingredients:
2 cans chickpeas
4 green onions, thinly sliced
2 ears corn, cut from the cob, or 1 can of corn, grilled (I grill with a little coconut oil in a pan until golden)
1 punnet cherry tomatoes, quartered
1 packet chopped fresh basil
1 packet snipped fresh chives
1/4 tsp salt and lots of pepper
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon honey/golden sugar/maple syrup/agave
3 garlic cloves, minced
1 1/2 limes, juiced and zested
directions:
In a large bowl, combine the chickpeas, onions, corn, tomatoes, basil and chives. Toss with lots salt and pepper. In a small saucepan, add the oil, vinegar, honey or sweetener, garlic, lime juice and zest. Heat over low heat and whisk until the mixture is warm and garlic cloves are sizzling a bit.
Pour the liquid over the chickpeas and and toss well to coat.Its actually lovely warm but you can refrigerate it and eat it cold if you prefer.
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