Sometimes it's a terrible affliction to be working from home and a food writer. Research just makes you hungry and the kitchen is only a few steps away. Perhaps this is why so many of these TV chefs are so overweight. However, there is an advantage to being close to a fully stocked kitchen, which is that I am more likely to try and whip up something wholesome, rather than reach for a candy bar, an impossibility in my home anyway - we never buy them.
I like to graze, meaning that I prefer little bits of food often rather than a big meal. This habit is quite good as it keeps a healthy metabolism, provided you graze on the right thing! Here are a couple of dishes to keep in the refrigerator that can be used for a light lunch that is full of flavour, or like I have done in the picture, served in small bowls as a snack.
This is a blue recipe
Chickpea Salad
This is really tabbouleh with chickpeas instead of Bulgar wheat. Here's a couple of things I have learned about salads:
Cold salad straight from the fridge is not very nice, the flavours are muted and for me eating ice cold vegetables just makes me shiver. So take the salad out and leave it to stand for a while before serving, if you have been storing it.
Next thing is that the way you assemble you salad is not crucial but does make a difference. I always dress in the same sequence - oil, acid (lemon juice, lime or vinegar), salt and pepper. I do this so that the liquids don't wash the seasoning to the bottom and the oil is thicker than the acid so goes first.
Ingredients for 3 people as a side or snack
- two cups of cooked chickpeas (canned or cooked yourself)
- One large tomato finely chopped
- 4 inch piece of cucumber unpeeled and chopped
- Tablespoon each of mint and parsley roughly chopped
- 1/2 tablespoon of extra virgin olive oil
- juice of half a small lemon, yielding a couple of teaspoons
-Kosher salt
-Black pepper
Mix the chickpeas and vegetables
Add the oil and mix
Add the lemon juice and mix
Add the herbs and mix
Add salt and pepper and... mix
This is a blue recipe
Moutabal
I love this dip. Smear onto sandwiches, dip with carrot or celery sticks or scoop with flatbread. If you're worried about bitterness make sure you cook the eggplant/aubergine long enough so the flesh becomes sweet and caramelised.
Ingredients for a large cereal bowlful of dip
- 1 Large eggplant/aubergine
- 2 tablespoons of tahini
- 2 tablespoons of lemon juice
- Extra Virgin Olive oil
- Roughly chopped parsley
- kosher salt
- Quarter the aubergine, salt the flesh and cook in a hot oven (450f at least) until the white flesh is brown and creamy
- Wait for the flesh to cool and scoop it out from the skin
-Dump into a blender with the tahini and lemon juice and blitz until smooth and creamy
- Test for salt, add more if desired
- Pile into a bowl, drizzle with grass green olive oil and sprinkle with parsley
Try not to go weak at the knees ;-)
