You can go the easy way with this and buy sliced mango, sachets of passion fruit pulp and ready-made meringue – just add some chopped pistachios as you put the pudding together and forget the basil. The from-scratch version is more special, but only you can decide how much time you want to spend cooking. The meringues can be made up to a week ahead. Requires 45 minutes infusing time plus overnight cooling. Source link
Every now and then, something comes along in the food industry that is “better than sliced bread”, and right now I would say that thing is jarred chickpeas. Due to the way they’re processed, cooked at a lower temperature and for a shorter time, they tend to be softer than tinned and ready to eat in salads (a tinned chickpea, on the other hand, might need a five-minute boil to get to the same degree of softness). In any case, it’s safe to say that this innovation has led to an increase in my eating of chickpeas in salads, and today’s dish is a recent favourite. Quinoa and chickpea salad with red cabbage, pomegranate and pistachios This makes a light dinner or substantial lunch. Toss the chickpeas and feta through the salad at the last minute, to prevent them getting stained pink by the cabbage and pomegranate molasses. Prep 15 minCook 20 minServes 4 for lunch 175g quinoa – I use a mix of black, red and white250g red cabbage (about ½ cabbage), cored and …
