Winter is leaving Perth and it makes me so sad that there will soon be no foggy mornings, no cold dull days and no chilly winter nights. There is something beautiful about foggy mornings. Maybe it is how the fog envelops everything in its path or maybe it is the fact that the one cannot see anything in the fog and we have to just surrender ourselves to it and let it engulf us completely and truly without a care in the world.
And it is amazing how our food habits change as the weather does. Being a very moody eater I have always cooked on a whim depending on the weather and how I am feeling on that particular day. So this Sunday while I was just moping around the house wondering what to make for lunch I noticed how the sun kept playing hide and seek.
It was cloudy and dull and suddenly the sun just burst through the skies and there was a bright blue sky shinning down upon me. So keeping in tune with the mood swings of the weather I decided to make a sunny salad to get me out of the drudgery that I was sinking in. I had some boiled Chickpeas at hand and frozen Pumpkin. And we all know that there is only 1 thing you can do with these two together.
The fact that there was uncooked Onion and some green chillies in it gave it a much needed crunch and texture. I just chucked the pumpkin in the oven and before I knew it everything sort of just came together. The salad looked so cheerful and full of colors in the bowl it sort of cheered me up.
Recipe (serves 2)
1 Coffee cup boiled Chick peas
1 small Onion finely chopped
½ cup chopped Cucumber
Juice of half a Lemon
Freshly chopped Parsley
1 tbsp Greek yogurt mixed with a little water to make it a little runny
1 cup Chopped Pumpkin
1 tsp Olive Oil to roast the Pumpkin
1 green chilli (finely chopped) – Optional
Salt & Pepper to taste
Sprinkle the Olive Oil, Salt & Pepper over the chopped Pumpkin and roast it for 30 minutes in a 18 degrees C pre heated oven till done.
Add the cooked Pumpkin & boiled Chick peas in a bowl add the Lemon juice and mix well.
Add the Onion, Cucumber, chilli & fresh parsley.
Garnish with the Greek yogurt. Serve warm or cold.