I am a big fan of delicious and simple one pan suppers.  Especially during these warmer months when I tend to spend more time out in the garden and less time in the kitchen cooking.  Quick, easy and simple suppers are the rule of order most days.



This is one of our favourites.  It combines a lot of the flavours of your favourite corn chowder, with pasta and cheese . . . with  a lovely smokiness from the sausage, garlic,the heartiness of corn, the richness of cheddar cheese and a bit of stodge from the pasta bow ties.

 

It's like a very thick chowder and every bit as satisfying as you favourite corn chowder, except it is a lot heartier and makes an excellent family dinner for four.  I add herbs . . . marjoram and thyme . . .  which go very well with the sausage and corn . . .  and the cheese.  There are a few sausage skillet supper recipes floating around the ether, but this is mine and it's an original.  It's showing here today for the very first time!



The spring onions scattered on top add a nice touch of colour and additional texture.   All you need to make it a complete and very satisfying meal is to add some crusty bread to sop up all those rich cheesy juices and a salad on the side to help complete some of your needed five a day.



*Cheesy Smoked Sausage and Corn Skillet Supper*

I was really enjoying my  Froothie Optimum 9400 Blender  which I was sent a few weeks back over the past couple of days.   With the warm and sunny weather and strawberry season comes the opportunity to eat out Al Fresco and this little baby has sure come in handy for both those occasions!    First off I made a delicious Roasted Strawberry and Lime Barbecue sauce to have on our grilled Chicken the other night.  Oh boy was it ever lip smacking good!  

  

That blender did really short work of the blitzing and in no time at all I had a perfectly smooth mixture to baste on our barbecue goodies.   Chicken and Roasted Strawberry Lime Barbecue Sauce.  Such a brilliant combination!  

  

We had them on buns with a bit of cheese melted on top and some salads on the side.  You just know some bacon had to get in there as well.   Bacon . . . it just makes everything that is already delicious even more so!  That is the magical properties of Bacon.     I do admit this sauce was pretty special as well.   We loved it.   It is just fabulous on chicken and pork!     Chicken and pork bacon together with this sauce???   You just know that  it was a marriage made in heaven!! 

  

*Strawberry and Lime Barbecue Sauce*

As you all know I was sent an Optigrill of my very own to try out a month or so back and I love it. It's become an integral part of my kitchen.  We just love it.   Now you have an opportunity to win one for your very own.

 It's National Picnic Week from the 16th to the 22nd of June  and there is no better meat for a quick and easy alfresco feast than SPAM® Chopped Pork and Ham.

 Convenient, easy to prepare and uniquely tasty, SPAM® Chopped Pork and Ham is now available in an easy-to-open and lightweight plastic tub, which is perfect for picnics, BBQs and camping.  The traditional can is also available.  




























*Spam with Mustard Mayo Sandwich*
Serves 4
Printable Recipe

1 (200g) tub or can of SPAM® Chopped Pork and Ham, chopped into smallcubes
4 large hard boiled eggs, finely chopped
1 heaped TBS of mayonnaise
1 tsp wholegrain mustard (optional)
1 TBS chopped chives
1 pack of mustard cress or fresh salad leaves
8 slices of bread from a large loaf (white, 50/50 or wholegrain)

Put the chopped SPAM® and hard boiled eggs into a mixing bowl.  Add the mayonnaise, wholegrain mustard and chopped chives.  Stir well until everything is well coated with the mayonnaise.  Spread the mixture onto 4 slices of bread. Put a layer of cress or salad leaves on top of the SPAM® mixture and then place the other slice on top of the salad.  Cut into diagonals and serve.

Note - I would butter the slices of bread first with softened butter to help to keep the bread from going soggy.

The 200g tub is currently available in the UK from Tesco and Asda.  200g and 340g cans are also available from all major UK supermarkets.

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Further recipe ideas can be found at www.spam-uk.com

 


 I'm not sure if you are aware of it or not but Amazon has a well stocked and easy to use Grocery section on it's site, where you can buy everything from soup to nuts and anything in between.  You can often find foodstuffs that are difficult to find elsewhere.  I was recently sent several products from the biona organic line to review.

 

Four bags of the biona organic lightly salted potato chips, lightly salted with Himalayan Pink Salt.  These are an Artisan cooked organic  potato chip, unpeeled and carefully prepared using non-hydrogenated sunflower oil.     They have no artificial flavours, colours or additives.   There are 531 calories in 1 whole 100g bag, of which  there are 4g of protein, 56g of carbohydrates 32g of fat (6.4g of saturates), yg of fibre and less than 1g of sodium.  That's pretty good where sodium is concerned.  My sister got me turned onto Himalayan Pink Salt and I love that these chips use that.

What makes Himalayan pink salt so amazing is that because of where it comes from it is the purest salt on the earth today.   Farmed from natural crystallized sea salt beds which have lain beneath volcanic lava for thousands or years in a pristine and pure environment, surrounded by snow and ice.   Himalayan sea salt is known to have many beneficial properties. Himalayan Salt contains the same 84 trace minerals and elements that are found in the human body, that alone is quite impressive! A few of these minerals include: sodium chloride, sulphate, calcium, potassium and magnesium. When using this salt, you are actually getting less sodium intake per serving than regular table salt because it is less refined and the pieces are larger. Therefore Himalayan salt has less sodium per serving because the crystals or flakes take up less room than the highly processed table salt variety. Another cool thing about this salt is that because of its cellular structure it stores vibrational energy. The minerals in this salt exist in colloidal form, which means that they are small enough for our cells to easily absorb.

You can buy them on Amazon at £9.37 for four 100g bags, and if you sign up for subscribe and save you will get them even cheaper.

What I liked about these potato chips.  They are organic.   They use salt that is good for you.   They are cooked in non-hydogenated sunflower oil.  I like that they still have the peel.   That all works for me.  What I don't like about them is . . .  they're hard to stop eating.  ☺

They arrived at my home very well packaged and not crushed, something which I have never managed to be able to do myself when bringing potato crisps home from the store!

 

I also received six jars of biona organic Harissa Chilli Relish.  This is a spicy organic chilli relish containing chilli, tomatoes, carrots, onions, garlic, sunflower oil, cider vinegar, coriander, caraway seeds and sea salt.  Vegan, Gluten and Lactose Free.  I love, LOVE the flavour of Harissa.  It's a condiment which is widely used in North African and Middle Eastern Cuisines, and is quite nice when added to grain dishes, soups or casseroles.  I like to toss it together with sliced or chunked potatoes and roast them.   It gives them a nice touch of spice and a bit of heat that is quite delicious.

It is available in packs of six 125ml jars at the price of £15.69.  As well with this if you sign up for subscribe and save you can get it for a bit less at £13.29 for six jars.    They also arrived well packaged and intact and in a good time.

So the Amazon service gets two thumbs up from me for packaging and timeliness.  I am a member of Amazon Prime and I can tell you from experience that when they say one day delivery, it IS one day delivery.  You can count on it.

Here's a few things I have done with the Harissa Relish!  

The perfect snack to munch on while you are watching the football!  I'll admit now that with a salad on the side, I could make a meal of these.  I like to dip them into sour cream.

 

*Moroccan Baked Potato Skins*
Serves 4
Printable Recipe

These are supposed to be a snack, but I could make a meal out of them. I love the way a potato is like a blank canvas. You can put just about anything with them and come up with a tasty and delicious dish. These are a bit spicy, but in a very wonderful way! I’m not sure how authentically Moroccan they are, only that they are mighty tasty. Serve hot or warm with sour cream for dipping.

1 ½ pounds of baking potatoes
3 ½ ounces of olive oil
1 TBS harissa paste
½ tsp ground cumin
½ tsp ground coriander
½ tsp ground cinnamon
¼ tsp turmeric
2 fat cloves of garlic, peeled and crushed
3 ounces cheddar cheese, grated
Salt and freshly ground black pepper to taste

Pre-heat the oven to 220*C/425*F. Scrub your potatoes really thoroughly and then dry them really well. Cut the potatoes into thick wedges and then cut the skin off of the potatoes until it is about ¾ of an inch thick. (You can keep the rest of the potato for a few days, covered and refrigerated in a container of salted water to use for mashed potatoes another time)

Mix together the olive oil, harissa paste, cumin, coriander, cinnamon, turmeric and garlic. Add the potato skins and toss them all together really well, making sure they are well coated with the spice mixture. Place in a single layer on a shallow baking tray, season to taste with some salt and pepper, and bake for about 35 minutes until golden and crisp.

Remove from the oven and sprinkle with the cheddar cheese. Return to the oven and bake for a few minutes longer until the cheese is melted and bubbling. Serve hot or warm with some sour cream for dipping if desired.  

 

This isn't a great picture but I also like to fry potatoes in a spicy mixture containing Harissa. These are just lovely with lots of nice crunchy bits.   Soooo tasty!  They go great with grilled meats and fish.  (Yes, I do like my potatoes!)

 

*Harissa Potatoes*
Serves 4Printable Recipe

Spicy and delicious with little crispy bits. These go very well with roasted meats, poultry or grilled fish.

3 TBS olive oil
1 medium onion, peeled and sliced
750g of waxy potatoes (salad type), thickly sliced (about 1 1/2 pounds) (I used pink fir today)
5 garlic cloves, peeled and sliced
1 heaped tsp of harissa, or more to taste
1 tsp ground cumin
1 tsp coarse sea salt
1 TBS freshly squeezed lemon juice
a large handful of coriander leaves, chopped (cilantro)
sea salt and freshly ground black pepper to taste

Heat the oil in a large skillet. Add the onion and cook, stirring for about 1 minute. Add the potatoes. Cook for 2 to 3 minutes longer, stirring occasionally. Add the garlic, harissa, cumin and sea salt. Mix together well. Add enough boiling water to barely come halfway up the potatoes. Cover with a lid and simmer for about 20 minutes, gently. Remove the lid and cook for about 5 to 10 minutes longer, until cooked through, tender, beginning to turn golden and the water has all been absorbed. Stir in the lemon juice and coriander and serve.  

(If you are unable to buy Harissa anywhere, you can also make your own.    

 

Again, not a great photograph, but something else you can do with the Harissa Chilli Relish, make your own Harissa Oven Chips!  I have used baking potatoes sliced into wedges here, but you can also toss the ingredients with frozen oven chips and get a very similar effect.  These are delicious served with a zesty lime and lemon sour cream sauce  for dipping and snacking.  Another Footie treat to munch on while you watch the game!

 

*Harissa Spiced Chips*
Serves 4
Printable Recipe

A tasty oven chip, chunky and crisp and tastily spiced with a homemade harissa paste. You may want to make the harissa paste the day before. You can use a commercially prepared harissa paste if you wish, but I like to make my own. It makes more than you need, but it stores well and comes in handy for lots of things.

6 large baking potatoes, peeled or not as you like, and
cut into chunky sized chips
(you can use one 907g bake of oven chips if you like)
For the paste:
4 ounces dried hot red chili peppers
2 tsp sea salt
6 cloves of garlic, peeled and chopped
2 tsp freshly ground cumin
1 tsp freshly ground black cumin seeds
2 tsp freshly ground caraway seeds
1 skinned, deseeded and chopped red pepper
1 tsp smoked paprika
2 tsp red wine vinegar
2 tsp tomato puree
the juice and zest of 1/2 a lime
1/2 of a preserved lemon (optional)
olive oil to cover
To serve:
8 ounces of dairy sour cream
the juice and zest of half a lime

First make the Harissa paste. Place the dried chilies in a pan and cover with water. Bring to the boil, cover and then simmer for 10 minutes. Remove from the heat and let stand for one hour. At the end of the hour, drain them well and place them into a food processor along with the salt, garlic, cumin, black cumin, caraway, red pepper, paprika, vinegar, tomato puree, the preserved lemon, if using, and the juice and zest of the lime. Blend to a smooth paste. Scrape into a jar and cover with some olive oil, to help protect it from the air. Cover and chill until you are ready to use.

When you are ready to make your chips, preheat the oven to 200*C/400*F. Place the chipped potatoes into a large shallow roasting tin. Toss with 2 TBS of the prepared Harissa paste to cover and then place them into the heated oven.

Roast, stirring every once in a while, for about 20 to 25 minutes, until nicely crisped on the outside and tender on the inside. Remove from the oven and serve hot with your choice of dip.

If you choose to use oven chips the procedure is much the same, except you toss the bag of oven chips with the harissa paste to coat lightly and bake as per the package instructions.

While the chips are baking, whisk together the sour cream and the lime juice and zest. Serve the hot chips with the sour cream mixture for dipping. Delicious!  

This Harissa relish is also great for brushing onto steaks, chops or chicken prior to throwing them on the Barbecue for an extra special flavour.   The chips also go down great when served along side of burgers and dogs.  Oh, and try stirring a bit of Harissa into your burger mixture for some really fab flavours!  I like to mix it into slice potatoes and onions, wrapped in foil and barbecue them along with every thing else.  Fabulous!  Actually you can do that with a whole mix of vegetables.  Try sliced peppers, courgettes, aubergines and tomatoes.  FAB-U-LOUS!  You can also stir it into a vinaigrette dressing to add some zip to your salads!

Many thanks to Alice and Amazon for sending these along.  I hope I have gotten your tastebuds tingling!

Today is Father's Day.  I am the oldest of three children and have always been very close to my father.  After all, I had three whole years of him to myself before anyone else came along!  My father is still going strong at 80 1/2 years old.  I am ever mindful of the fact that he won't be with us forever.  I cherish every moment I get to spend with him, which unfortunately is not near enough since I moved over here to the UK.

I thought it would be fun to show you what I would make for him today, if I had him around to spoil a little bit, so here goes!  I'm trying to keep it a bit healthy because well . . .  he's 80, and I want to have him with us for a lot longer!



Delicious Sticky Lemon Chicken.   This is a very simple recipe, using only a few ingredients . . . but it has BIG flavour . . . and juiciness.  Don't let the simplicity of it fool you!  



*Sticky Lemon Chicken*
Serves 4
Printable Recipe 

A very simple recipe which produces moist delicious chicken with a slight stickiness.  Serve with some rice and a vegetable for a simple supper.

4 part boned chicken breasts, with the skin on
the finely grated zest and juice of one lemon (un-waxed)
1 TBS clear runny honey
1 TBS olive oil
2 cloves of garlic, peeled and chopped
1 tsp oregano

Preheat th e oven to 190*C/375*F/ gas mark 5.  Put the chicken breasts into a baking tin, skin side up.  Put the lemon juice and zest, honey, olive oil and garlic into a small bown and warm through in the microwave.   Stir well to mix everything together.  Pour this mixture over top of the chicken.

Bake in the preheated oven for 30 minutes, taking it out to baste every ten minutes or so.  The juices should gradually thicken and create a delicious sticky glaze, and the chicken juices should run clear.  Allow to stand for 5 minutes before serving.  

Along with that I would probably serve some kind of potato.   I think a nice potato salad would go very well with this chicken and I have the perfect recipe to serve with it.  



A delicious Warm Potato Salad with a Caper, Spring Onion and Mint Vinaigrette!  I love vinaigrette potato salads.   They are filled with lovely flavours and not a speck of mayo in sight!  Especially this one, with it's herby mint, tender spring onions and tart capers.  It would go excellent with that chicken!



*Warm Potato Salad with a Caper, Spring Onion and Mint Vinaigrette*
Serves 4
Printable Recipe

A simple salad with simple ingredients.  Simple, yes but not boring in the least.  This has the wow factor!!

1 pound of small new waxy salad type of potatoes, washed and unpeeled
2 fluid ounces of extra virgin olive oil (1/4 cup)
2 TBS freshly squeezed lemon juice
1 TBS good quality Dijon Mustard
6 small spring onions, washed, trimmed and thinly sliced (the white parts only)
1 heaped dessert spoon of capers
fine seasalt and freshly ground black pepper to taste
a small handful of fresh mint leaves, cut into a chiffonade (about 1/4 cup)

Place the potatoes into the rack of a steamer over simmering water.  Cover and steam for 20 to 25 minutes, until fork tender.  While the potatoes are steaming, make the dressing.

Whisk together the olive oil, lemon juice and mustard.  Stir in the capers and spring onions.  Season to taste with some salt and pepper.  Set aside.

Remove the cooked potatoes from the steamer.  Carefully cut into thick slices crosswise and gently toss in the dressing while they are still warm, so that they can absorb the dressing.  Taste and adjust seasoning as needed.  

To cut the  mint into a chiffonade, roll the leaves tightly into a roll and slice across the roll into thin slices, flutter apart with your finger tips and scatter over the salad.  Gently toss together again.  Serve immediately.  

Along with that we want something light and yet tasty.  Something which will go very well with the other two dishes.  How about . . . 



A delicious salad of asparagus, beans,  and snow peas!  We have to get some veg into dad some way and this is the perfect way to do it!  With it's beautiful lemon and mint vinaigrette it is perfectly poised to go along with the other dishes on the menu!  You can prep all of the vegetables ahead of time, keeping them chilled, and dress it just prior to serving it.  You can't go wrong!



*Summer Salad of Peas, Beans and Asparagus
with a Lemon & Mint Vinaigrette*
Serves 4
Printable Recipe

This is such a pretty green colour and the dressing is fabulous. This is something I threw together with what I had to hand and it's become a true favourite. The flavours are delightfully fresh and moreish.

For the dressing:
1 small shallot, peeled and minced
2 TBS extra virgin olive oil
2 TBS fresh lemon juice
2 TBS chopped fresh mint
1 tsp Dijon mustard
1 tsp sugar
1/4 tsp fine sea salt
1/4 tsp freshly ground black pepper

For the vegetables:
1 small packet of snow peas, washed and strings removed
(about 3/4 cup)
1 small packet of haricot verts, washed and trimmed
(about 1 1/2 cups)
1 bunch of thin asparagus, trimmed and washed
a handful of fresh or frozen peas (thawed)

Whisk together the salad dressing ingredients. Set aside. (You can also shake them together in a glass jar with a tight fitting lid.)

Have a steamer basket ready over fast simmering water. (You will need a lid)

Slice the snow peas on the diagonal into two or three pieces, depending on the size. Slice the haricot vert diagonally into several pieces as well. Slice the asparagus and trim off the pointy bits on the stem.

Drop the haricot verts into the steamer basket. Cover and steam for about 2 minutes. Drop in the asparagus. Cover and steam for a further minute. Drop in the snow peas and fresh peas. Cover and steam for 1 to 2 minutes longer. You want vegetables that are bright green and crispy tender. Drop all into a bowl of ice water to stop the cooking process, and then drain well. Hold until you are ready to serve the salad.

When ready to eat, toss the crispy tender vegetables in the dressing and serve immediately.

Note: do not let the vegetables linger too long in the dressing as the colour will be compromised. They will still taste wonderful, but not be as pretty.

What a pretty plateful this will make.  All you need on the side is some crusty bread, butter and something nice and cold to drink. Nom! Nom!


I have the perfect Dessert for afters.   You are going to love this.  



It's an Eton Mess Cake!  It has all of the qualities of that popular British Dessert . . .  fresh  strawberries, cream, meringues . . . except it's a cake!  A beautiful buttery delicious cake.  Serve with some cream for the ultimate Father's Day dessert!  Now we're talking!



*Eton Mess Cake*
Makes one 8 by 12 inch cake
(15 servings)
Printable Recipe

ohhhh . . . Nom Nom! Just perfect for June!

175g of unsalted butter, plus extra for greasing (3/4 cup)
5 TBS double cream
1 tsp vanilla extract
225g plain flour (2 1/4 cup)
100g of ground almonds (1 cup plus 3 TBS)
1 tsp baking powder
200g of golden caster sugar (1 cup)
5 large free range eggs
400g of fresh strawberries, half roughly chopped
and half sliced (about 1 pound)
4 meringue nests, roughly broken up
icing sugar to dust  



Preheat the oven to 160*C/ 325*F/ gas mark 3. Butter a deep 8 by 12 inch baking tin. Line the bottom with parchment paper. Set aside.

Whisk together the flour, almonds and baking powder. Set aside.

Melt the butter. Whisk in the double cream and vanilla. Set aside.  



Place the sugar and eggs into a large bowl. Beat together with an electric whisk for about 5 minutes, until very thick and foamy. Pour in the butter mixture. Mix lightly. Add the flour mixture and whisk briefly until even. Stir in the chopped strawberries. Pour the batter into the prepared tin. Level off the top. Scatter the sliced berries over top along with the meringue pieces.

Bake in the preheated oven for 40 to 45 minutes until risen and golden brown. A skewer should come out clean. Allow to cool in the pan for about 20 minutes, then turn out onto a wire rack to finish cooling. Dust with icing sugar just before serving.

Note: This cake is best eaten on the day. Sooooo NOT a problem! Left overnight, the meringues will soften, which still tastes quite good, but the crunch is not there.  

And there you have it my ideal Father's Day Menu!  I hope you have seen something here today that you will want to use to tickle the Dad in your life's fancy!  And to all you Dads out there . . .  



I love you daddy!

Do you like Dulce de Leche?  I love the stuff.  I could sit and eat it with a spoon. Dulce de leche is a South American confection prepared by slowly heating sweetened milk to create a product that derives its taste from the Maillard reaction of the product, changing the flavour and colour to a deep rich caramel.  You can buy it ready made from a variety of sources, but it's also very easy to make your own.  (See note below.)



One of my favourite ways to use it is in this fabulously moist and rich Dulce de Leche cake.  That lovely rich caramelized sweetened milk is used not only in the batter but also in it's indulgent and delicious filling and frosting.



The batter also uses soft light brown sugar.   Any time you use brown sugar in a batter, it will result in a terrifically moist cake.  There is also ground almonds in it (almond meal.)  This also helps to make a moist cake into a light cake.



The Dulce de Leche is used as well to help create a fabulously rich filling and frosting for the cake.  It's absolutely delicious.  Just look at the richness of that filling and that moist crumb  . . . and then that frosting over the top.   Just beautiful.  Rich flavours, beautiful textures . . . moist caramel deliciousness!  In any case, it makes full use of one tin of dulce de leche without any leftovers.  (I would have had to eat it with a spoon, and we can't have that!)



A bit of crunch is added by scattering a handful of toasted flaked almonds over top, adding to the pleasure of this cake.  By all means leave them out if you are not fond of them, but if you are . . .  then do add them.  They add yet another depth of flavour and texture to what is already a beautiful cake.



Do give your cake plenty of time to cool down prior to frosting it.  I was a bit impatient and so my frosting got a bit warm and didn't say on the top like it should have done, but never mind . . .  it tastes just as good oozing down the sides as it does laying on top. It's just not as pretty as it could have been.  You will want to enjoy this with either a nice cold glass of milk, or a nice warm cuppa.  Either way, frosting dripping down the sides or not . . .  this is a cake that pleases on multiple levels.   Go on . . .  make it for Dad. It's his weekend after all!

I was excited to recently be challenged by the people at the Unilever Kitchen to create a new recipe and inject some Brazilian passion into my al fresco cooking in honour of the World Cup!  They sent me a lovely hamper to help me out.

  

It was filled with all sorts of goodies, even some Barbecue Tools to help me on my quest.

When I was in America a couple of years back we went to a lovely Brazilian Grill Restaurant where they served up beautiful grilled food.  Some a bit spicy and some not.  My favourite thing there was the Garlic Sirloin and so I wanted to create something along those lines and this is what I came up with . . .



Juicy cheese stuffed Spicy Garlic Sirloin Burgers!  Each burger consisting of two flavourful ground sirloin patties with a nice chunk of cheese sandwiched in the centre, wrapped with bacon and then grilled on the Barbecue until they are golden brown . . .  brushing them with some of that tasty Fiery BBQ Chili sauce as I was grilling them.



I used  one each of their garlic and mixed chili flavour pots with the meat for lots of flavour, as well as some grated cheese for moisture.  Sirloin can be a bit lean so I thought the cheese would help with that.  Served on toasted buns spread with some of that delicious Hellman's caramelized onion mayo and topped with sliced red onions and tomatoes.



Just look at that juicy burger, with all of that cheese oozing from the middle.  They went down a real treat!   We both really enjoyed these.   Lots of flavour, a bit of a bite, moist and juicy, they were fabulous!  I was going to try to name these after one of the England's team players, but I don't really know enough about them to do that with any sincerity.  So they are just Spicy Garlic Sirloin Burgers. Go England!



*Spicy Garlic Sirloin Burgers*

 

*Corn and Bean Salad*
Serves 6
Printable Recipe

Beautiful and colourful, this is one very tasty, and healthy salad! Try it out at your next barbeque!

For the dressing:
the juice of 3 limes
170g tub of Greek Yoghurt
(about 1 cup)
2 ounces olive oil (1/4 cup)
1 clove of garlic, peeled and minced
1 tsp sea salt
1/8 tsp cayenne pepper
a large handful of fresh coriander, chopped (cilantro)

For the salad:
1 (415g or 15 ounce) tin of cannellini beans, drained and rinsed well
1 (415g or 15 ounce) tin of chickpeas, drained and rinsed well
1 1/2 cups fresh corn kernels, uncooked (can use one tin of niblets corn, drained)
1 medium courgette, washed, trimmed and cut into small cubes
1 red bell pepper, trimmed and cut into small cubes
4 medium ripe tomatoes, cut into cubes
6 spring onions, thinly sliced  

 

Make the dressing by whisking together the lime juice, yoghurt, olive oil, garlic, salt and cayenne pepper. Fold in the chopped coriander.

In a large salad bowl, combine the beans, corn, chickpeas, red pepper, courgettes and spring onions. Pour the yoghurt lime dressing over top and toss to combine. Serve at room temperature.  

Many thanks to the people at the Unilever Kitchens and Arielle from Clarion Communications for challenging me to do something new!