3 years later…
- Olive oil - approx 1 Tbs
- 1 medium squash, peeled and small dice (approx 500g after peeling)
- 1 large cauliflower, diced into bite-sized pieces (approx 500g)
- 200g baby plum tomatoes
- 1 red pepper, small dice
- 1 x 400g can of chickpeas, drained
- The green parts of 2 spring onions (scallions), sliced into bite-sized pieces,
- large handful fresh coriander, chopped (cilantro)
- 2 Tbs toasted flaked Almonds (or whole almonds chopped)
- Zest of a lemon (juice used in dressing)
- 3 Tablespoons olive oil
- 1 Tablespoon lemon juice
- 2 cloves of garlic, minced
- ½ tsp smoked paprika
- ½ tsp cumin
- ½ tsp ground coriander
- pinch salt twist black pepper
- Pre-heat oven to 200 C.
- Toss the squash in 1 tsp of olive oil and a pinch of salt. Cook in the oven for 40 mins, turning every so often to ensure it cooks evenly.
- Turn the oven down to 180 C.
- Toss the cauliflower in a tsp of olive oil and a pinch of salt, place on a baking tray and cook for 30 mins. After 10 mins you can toss the tomatoes and red pepper, also in a tsp of olive oil a pinch of salt and lay on another baking tray to cook for just 20 mins.
- Whilst the veg are in the oven prepare the dressing. I usually make my dressings in a jar. Place all the ingredients in a small jar and shake to emulsify.
- When all the veg are done and still warm combine in a bowl with the chickpeas and pour over the dressing. I like to do this warm so the heat of the vegetables takes the edge of the warm garlic and warms the chickpeas. Allow the salad to cool off a little before tossing with fresh coriander, toasted almonds and lemon zest.
3 years ago today I sat and wrote my first ever post on this blog. It was a simple recipe for a courgette ‘pasta’. I took the photo with my old-school blackberry phone, my plate of food precariously balanced on white sofa, before I devoured it for my evening dinner. 30 minutes later (if only I could produce blog posts that quickly these days) I’d written up the simple recipe and gingerly sent it out to the world no idea quite what was going to happen next. 300 posts later (yes I thought it was very happy coincidence that this was also my 300th post) I sit writing up another recipe and am quite frankly amazed how far I’ve come. That day I honestly had no idea that in 3 years time I would be still be doing this, let alone that it would have been the catalyst to lead me to nutritional culinary school and a complete career re-haul. I rather like the way things have turned out… And yes I still covet handbags and kitchen equipment. At least that has remained constant.
On to the recipe….
A few days after I finished my live below the line challenge I enjoyed an incredible salad at my local café South East London’s the The London Particular – a total gem of New Cross. After 5 days of limited food on the challenge my taste buds really didn’t know what had hit it. You know when you eat something so incredibly tasty that the memory of that meal is ingrained in your brain for weeks? Yeah that. I HAD to try to re-create this at home. With only an iphone snap to go on, and a now faint memory of the taste yesterday I adventured into my kitchen to recreate this vegetarian dish as I had some friends (one of which is vegetarian) over for dinner. I have no idea whether this is anywhere near the salad recipe I had at the London Particular. In fact I don’t think the original actually contained squash (oops!) – but I do know this tasted pretty darn good.
Top with Organic grilled halloumi (and grilled bacon à la London Particular for the non-veggies) for the ultimate decadence. It would also work with a poached egg. If chickpeas aren’t your thing you can easily leave them out and substitute with additional squash, cauliflower or even sweet potato. Serve with a big leafy green side salad.
This salad is vegan friendly, gluten free and of course being full of vegetables and spices ridiculously good for you as well as being budget friendly!
A very happy blogiversary to me
Since this is a super complete vegetarian meal – I have entered it into a competition searching for Vegetarian recipes hosted by Betta Living in celebration of national vegetarian week which is May 19-25. Wish me luck! #bettarecipe1