I know, another hummus recipe, I’m so basic. This is a vegetarian take on the chicken salad one I posted last week and don’t complain because hummus is life and you can never have too much!
Winter Salmon Nicoise Salad
You know how I love to call something a recognisable name (Nicoise) but it’s not actually exactly traditional. That’s what’s going on here. I’m not even sorry because this version is delightful.
Fragrant Dahl with Chickpeas, Zucchini and Spinach
Why hello there 2018! I’ve let you roll in kind of quietly without making too much of a fuss in this little corner of the internet. None of that new year new me stuff over here. New year, same me is more my vibe. That doesn’t mean I haven’t got lots of exciting plans happening that I can’t wait to share with you all but there’s not going to be any sudden changes to the scheduled programming, that’s for sure. No diets or resolutions. Just good food and happy times. With that in mind this happy belly making dahl is something I’m oh so happy to share with you to bring in the new year.
Kale, Broccoli and Lentil Salad with Honey Mustard Dressing
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This salad is salty and sweet, crunchy and soft, filling but light. Basically all the things. It’s the perfect thing to serve with steamed or baked fish or even some grilled chicken. Alternatively soft boil a couple of eggs and keep it vegetarian.
Cauliflower and Chickpea Baked Eggs
These eggs are so creamy and indulgent tasting but they’re actually full of vegetables, fibre and protein. Baked eggs without the tomato factor make for such a nice change. They’re also a great way of using up any leftover cauliflower you have around.
Roasted Radish, Chickpea and Avocado Salad
If you’ve never roasted a radish you have to try this recipe. It changes their texture and mellows out the flavour a little and they’re so good. Especially with the creamy avocado and the fresh and simple dressing. This salad was made for consuming on warm evenings or afternoons or just scattered over some crunchy sourdough.
MOROCCAN SPICED CHICKPEA AND TOMATO SOUP
This is such an easy soup recipe and will keep you feeling warm on these chilly winter days. It can be ready in 30 minutes and is all done in one pot, no blending required. The spices can be adjusted to suit your taste and you can leave out some if you don’t have a well stocked spice cupboard. That said, buy SOME spices though, cos if you don’t know how to flavour your food what are you even doing?!
PUMPKIN, CHICKPEA AND TAHINI SALAD
This salad is full of flavour and texture thanks to the creamy dressing, crunchy almonds, sweet pumpkin and fresh spinach. The perfect prep ahead work salad. Just don’t toss it all together until you’re ready to eat.
PRAWNS AND CHICKPEAS WITH PAPRIKA AND SAFFRON
So much of what I want to cook at the moment is about recreating flavours I experienced overseas. This is one of those dishes. It’s simple, comforting and full of flavour. And one of those flavour memories from traveling that I just keep coming back to.
BAKED SWEET POTATOES WITH CHEDDAR, BLACK BEANS AND GREEN SALSA
Baked sweet potatoes make for such a good lunch or dinner! You can make these ahead of time and just reheat things when you’re ready to eat. They take a little bit of time in the oven but you’re just waiting for most of that time – there’s not lots you need to do to make them delicious. You can read a book, dance round the kitchen, have a glass of wine etc while you wait for the oven to do it’s thing.