Too Bloody Hot Vegan Caprese Salad

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

SERVES 3

INGREDIENTS 

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 

RECIPE

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. 

Boop is so over this heat
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