Wednesday, July 3, 2013

Conversations with two and a half year olds.

Me: 'Georgie, Porgie, pudding and pie. Kissed the girls and made them cry. When the boys came out to play. Georgie Porgie ran away'.

Tom: 'Why they cry mumma?'

Me: 'Who, the girls?'

Tom: 'Yes, mumma.'

Me: 'They didn't want to be kissed by Georgie Porgie, mate.'

Tom: 'Oh.'

momentary silence.

Tom: 'Mumma?'

Me: 'Yes, Tom.'

Tom: 'Is it still oday for me to kiss you?'

Pumpkin & Chickpea Salad with Sunflower Seed Dressing

This recipe is easy, peasy. I made it one night after work and it took all of 20 minutes tops.

You'll need for the salad:

1/4 Pumpkin, cut in to cubes
1 tsp ground cumin
1 tsp ground coriander
dash of olive oil
half a red onion
1 can of chickpeas (I use dried and leave soaking for the day)

You'll need for the dressing:

1 tbsp honey
1/3 cup olive oil
1/3 sunflower seeds
2 tbsp warm water
2 tbsp fresh lemon juice
dash of salt and pepper
coriander, finely chopped

Get to work:

Toss pumpkin cubes in olive oil, cumin and coriander. Roast until soft. Add the red onions about half way through. Once cooked, put pumpkin & red onon in the a serving bowl with chickpeas and finely chopped coriander. To make the dressing, simply put honey, lemon juice, water, olive oil, seeds, salt, pepper, and a large pinch of fined chopped coriander in a blender and whizz. Add more water if its not runny enough. Toss a little bit of dressing through salad with fresh coriander and serve.

** I added currants for a sweet hit. Yum!