Greek style chickpea salad from Salu Salo Recipes |
Phew.
That was one busy weekend. I'm enjoying the peace and quiet of a new week after lots of partying. Isn't it just bizarre how Monday and it's lovely routine becomes your favorite once you have kids?!
We had my Mom's 60th birthday brunch at the Johannesburg Country Club on Sunday morning, a very special day under crisp wide autumn skies. I do however think I might have enjoyed it a little more if I hadn't gone so long on the champagne at a farewell party in Houghton the night before for one of my husband's colleagues. We were the only South Africans in a room full of Americans, Aussies and Kiwi expats who work in Jo'burg. Wow, those people know how to party.
But back to real life. Lilia is on a week's break from school and it's actually lovely to have a breather from the rushed morning routine. I've slowed down the packing for the week and will take it easy until next week, when we have to start taking pictures off the walls and all that depressing stuff.
But before then, it's Michael and Grace's 1st birthday on Wednesday, and there will be cupcakes!
So while I get on with my beginning of the week menu planning, I thought I'd share my recipe for warm chickpea salad with crispy bacon, similar to the one above from Salu Salo, but also a little bit different.
Warm chickpea salad
with rosemary and garlic
Bacon, chopped finely
1 clove of garlic, peeled and sliced
Half a red onion, peeled and chopped
Sprig of rosemary, leaves finely chopped
Pinch of chilli flakes, to taste
Can of chickpeas, drained
Lettuce, finely chopped
One round of feta cheese
Halved cherry tomatoesCucumber, deseeded and chopped
Fry the bacon until crispy. Set aside to add
to the salad.
Sauté the onion and garlic in a tablespoon of olive oil.
Add
the rosemary and chilli flakes and fry for 2 minutes on medium heat.
Toss through drained chickpeas and
continue to stir fry until chickpeas are warm and golden. Season.
Place in a serving dish and toss through lettuce.
Add the tomatoes and cucumber and sprinkle over the bacon and feta.
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