It is summer time, so my thoughts have naturally turned to salads.
I love salads that are a whole meal. Don’t get me wrong, I’m fine with green salads, but I tend to think of them as a side dish, rather than the main event.
This is one of my favourite substantial salads. I sometimes vary what goes into it, adding spinach or some other leafy green, but the chickpeas and either roasted sweet potato or pumpkin are always a constant.
I roast vegetables on a cooler day in summer so that they are ready in the fridge for using in salads. If I have some veggies already roasted, it makes it very quick to throw this or any other salad together. The dressing is what makes it so delicious. You could probably use it with any firm vegetable and it would work.
The dressing has all those special Thai hot, spicy, sweet and salty notes that make everything taste good.
I took this recently to a family meal and it was a big hit.
chickpea and roasted sweet potato salad with a thai coconut dressing
I love parsley, but I have so much at the moment, that a scatter thrown on dishes as a garnish just isn’t going to make a dent in it. So I’ve started making salsa verde to use more of it.
This isn’t a burden, because salsa verde adds a wonderful fresh, sharp, salty zing to everything it touches. It goes well with so many things, I’ve been eating it with asparagus, with avocado on toast and with roasted cauliflower, but I love it most with roasted mushrooms.
The quantities below are very rough, this is how I like to make it, but you can vary the proportions to suit your own taste.