The radio silence this week has been because it has been too bloody hot to cook anything. I love food more than the next person, but it was just too sweltering to start roasting and boiling things.
Mister Baby delighted in being dressed only in a nappy and is thankfully still at an age when he thinks putting on suncream is a game. But he was understandably a bit grouchy at times and enjoyed the four hours we spent in the local shopping centre without buying anything, simply because it was air conditioned.
Food was pretty salad-based this week. While I’ll usually use fairly cheap ingredients, a cold salad does actually depend on having quality ingredients. Vine tomatoes and Napolina chickpeas were order of the day here. I also feel like I depend too much on cheese sometimes, so fancied a bit of a change and made a twist on the classic Caprese salad, replacing mozzarella with chickpeas.
TIME 5 minutes
1 punnet of good tomatoes, preferably on the vine
1 large handful of baby spinach
1 small handful of fresh basil leaves
1 tin of chickpeas, drained (Napolina are the best)
1 tablespoon of olive oil
Salt, pepper and chilli flakes to season
Quarter the tomatoes. Shred the basil. Toss together with the rest of the ingredients. Voila – no need to turn the oven on.
I served this one with a shredded carrot and sesame salad, nuts, hummus, and a chunk of feta.