Salad Recipes
Pumpkin & Chick Pea Salad
Can be served hot or cold
Solid Stuff
½ butternut pumpkin, chopped into small cubes
1 fistful fresh coriander, chopped
1 tin chickpeas (approx 400g), drained
Dressing
(¼ cup total volume)
olive oil
lemon juice
1 tsp minced ginger
- Pre-heat oven to 180°C
- Roast butternut pumpkin with garlic and oil for 30 minutes
- Add pumpkin to chick peas and coriander, mix gently
- Combine olive oil and lemon juice (in equal quantities) with ginger; mix well and stir in
Cous Cous & Chick Pea Salad
Makes 5 or 6 serves, can be served hot or cold, freezes well
Cous Cous
2 cups cous cous
3 cups water
- Bring water to boil with a dollop of oil or butter
- Reduce heat to minimum then chuck in cous cous
- Stir, on very gentle heat, for 2 minutes
- Remove from heat, cover with lid, leave to stand for at least 3 minutes
- Stir mightily with a fork
Other Stuff
Olive oil
1 tsp cumin
1 clove garlic
1 purple onion
1 red capsicum
2 fistfuls semi-dried tomato
2 fistfuls fresh coriander
1 tin chickpeas (approx 400g)
- Chop ingredients, drain chick peas
- Heat a few tablespoons of olive oil in small pot
- Add garlic and onion, cook for a while
- Add capsicum, semi-dried tomato, coriander, cumin, and cook for a bit more
- Stir in chick peas when nearly done
- Add mixture to cooked cous cous then mix vigorously
- A few squirts of lemon juice added just prior to serving is nice