Cooking · Food

Salad psychology

Both of the specials at Courtyard – curry flavoured chickpeas with apple and walnut and a Mediterranean roma tomato & bocconcini delight. Oh the things nice serving plates and tabletops do to your food!
Sumo Salad’s roasted pumpkin and lentil & tabbouleh offerings. I could happily eat this everyday for lunch.

I’ve been incorporating more salads into my already relatively healthy diet this week and while my immediate cravings were satisfied, what I wanted was to create one myself. I don’t often gravitate to recipe sites for salad inspiration because the way I cook is spontaneous and I go with what I’m feeling on the day. Meal planning for the week ahead is not my thing! I took matters into my own hands and whipped up this pasta salad bowl that satiated the boys’ appetites: chorizo and tomato-based sauces are a match made in heaven. With salads, preparation is the most time consuming part but I find it calming to chop vegetables up, especially when you’ve got ‘Straight Up Funk-Soul Drivetime’ playing in the background. That flow…

Serves 5

I preheated the oven to 180 degrees, then mixed the sweet potato cubes in canola oil, paprika, cinnamon and a pinch of salt. Baked for 1 hour.

Inspired by Deliciously Ella’s sweet potato wedge recipe

Cooked 300g of spiral pasta.


Chopped up half a bunch of celery and one loner of a cucumber.


Then I sliced 2.5 chorizos and fried them for two minutes.

Finally, I drained two cans of chickpeas and gave them a quick rinse. There was definitely a chickpea theme this week, but they are so versatile, filling, and cheap!

When the sweet potatoes were done, I assembled all the ingredients into deep bowls and topped them with passata.

XO Lauren


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