No, this does not mean you will only see salads over here from now on. And I am surely gonna bake whatever sinful decadence daring bakers come up with. But do expect more whole wheat treats rather than white bread; and some olive oil instead of butter.
I make a start with this month's taste and create.
Laura is my partner the second time round. Even the first time, I was impressed by the range of her cooking; from lovely breads to tons of chocolate cookies to vegetarian dishes from around the world. This time, I picked her chickpea salad.
First, you boil the chickpeas. Then, you mix roughly a cup of boiled chickpeas with a tbsp of chopped cilantro and a small sliced onion. Then you mix a tbsp each of lemon juice and olive oil and whisk it with ground cumin, salt and black pepper. All of this goes into the chickpeas that you arrange on a bed of seasonal greens.
In a separate bowl, you whisk together 3 tbsp yogurt, a tbsp of orange juice, a tsp of honey, a tbsp of chopped mint and just a pinch of salt. Pour this on top of the chickpeas. Individually, the chickpeas and the yogurt sauce would have been delicious. Together, they just explode with taste.