yesterday the bf and i were in no state to do the weekly shop… and once it falls to a Monday night – you know the dinners for the week have been turned from Jamie Oliver extraordinary meals into ones that involve minimal ingredients, and basically revolve around pasta and potatoes (we shop quick if it’s done on a Monday).
i was feeling rather uninspired, and the thought of a quick run around the supermarket was making it worse. so i asked out loud in the (still rather new) office if anyone had any ideas for a quick meal tonight.
surprisingly it was one of the guys who’s recipe excited me the most… so here it is – quick and easy pumpkin, feta and chickpea salad! it fed the bf and i, and made enough for lunch the next day! enjoy…
bag of baby spinach
can of chick peas
MAKE YOUR OWN DRESSING
good quality olive il
white wine vinegar
WAY TO DO IT
strip and cut up the butternut squash. nuke it in the microwave for 3 mins first – then pop it in the oven for 25 mins with a tiny bit of oil and lots of salt
open the baby spinach, wash, and place in a bowl
cut up your onion and capsicum (i chose a red one for a bit of sweetness)
rinse the chick peas
sit down and have 1/2 a glass of wine while your squash finishes cooking
two mins before your pumpkin is ready, make your dressing
mix 3 parts olive oil to 1 part white wine vinegar
add some seeded mustard
stir it around, taste it – make some noises like your know what you’re talking about and say it needs a bit more OOMF
(i chose to add some of our special Swiss mustard at this stage for said OOMF)
in the lovely salad bowl that your Mum gave you when you first left home (thanks mum) chuck everything in, mix around…
drizzle with your dressing (like the jar Tine) – then settle in on the couch with your wine and bf and enjoy!
love dani xx