Three colour salad

Three colour salad

Today has been a great day.

I’ve finished up at my old job and didn’t have to go to work. I got to sleep in this morning!

And, I had lunch with a good friend that I haven’t seen in ages.

And, the weather was gorgeous! As soon as I stepped outside and felt that warm air, I felt a twinge of glee.

PLUS, last night we had this beautiful salad. How can you not feel good after eating something so colourful and vibrant?

Three colour salad

2 medium potatoes, peeled and diced
2 cloves garlic, peeled and slightly crushed
400g broad beans, podded
1 bunch of asparagus
Red cabbage
salt and pepper

Parboil the potatoes and garlic in salted water until just cooked.

Blanch the broad beans in lightly salted water for a couple of minutes. Remove with a slotted spoon and refresh under cold water. Peel off the thick skin.

Slice the asparagus into 3cm slices. Cook in the salted water for a couple of minutes and remove with a slotted spoon.

Slice up some lettuce and red cabbage (maybe a couple of leaves per person) and wash well. Spin in a salad spinner or dry well, then toss through the potatoes, broad beans, and asparagus with your choice of dressing (I used a bit of whole egg mayo and a dash of extra virgin olive oil). Season well with salt and pepper.

Chorizo and chickpea salad

Chorizo salad

Another day, another meal utilizing canned chickpeas. I enjoy chickpeas, and I seem to use them a lot because they’re so easy. Most weeknights, I don’t have much time to cook – by the time I get home, chill for a bit (reading me some internets), exercise and shower, it’s at least 7.30pm by the time I get in the kitchen. It’s a good night when the bulk of my cooking time involves opening a can and tossing together some salad ingredients.

Chorizo & Chickpea salad

Serves 3-4

2 chorizo sausages, sliced
400g can of chickpeas
Handful of mixed salad greens/lettuce per person
2 carrots, grated
1 Avocado, diced
Handful of sprouts
Extra virgin olive oil
Balsamic vinegar
Salt and pepper

Heat a nonstick frying pan on medium heat, add the chorizo slices, and sauté gently on all sides until the juices run and the edges are slightly crisp. Turn off the heat and add the chickpeas into the pan, tossing them around until they’re all nicely coated in that yummy, tasty fat.

Put the salad greens/lettuce, carrots, avocado and sprouts into a large salad bowl. Add the chorizo and chickpeas.

Drizzle over the olive oil and balsamic vinegar, toss gently and season well with salt and pepper.