RITUAL OVER ROUTINE
Ritual over Routine Vol.6 | Alfresco Dreaming
Alfresco Dreaming
With the Sun shining this weekend, find a sunny spot (indoors or in your garden), and make this alfresco lunch from simple ingredients that you probably already have at home.
Sous Chef, Piper
Spicy Chickpea Salad
Ingredients
1 Tin of Chickpeas
3 Beetroots
2 Spring Onions (roughly chopped)
1/2 Red Onion (Sliced thinly)
1 Lemon (Juiced)
Olive Oil
Fresh Parsley
*You could also use ready to eat beetroots.
*You could also use ready to eat beetroots.
Method
1) Peel and Chop beetroot into 3-4cms pieces. Season with cumin, ground fennel seeds, olive oil, salt & pepper. Roast in the oven at 220 degrees until softened.
1) Peel and Chop beetroot into 3-4cms pieces. Season with cumin, ground fennel seeds, olive oil, salt & pepper. Roast in the oven at 220 degrees until softened.
Whilst beetroot is roasting, drain the tin of chickpeas and rinse with fresh water.
2) In a large bowl combine chickpeas, roasted beetroot, onion, spices, lemon juice and a good amount of olive oil. Season with salt and Pepper
3) Crumble feta and toss the salad together. Served topped with a handful of roughly chopped parsley and a dash of olive oil
*Tip: Soak red onions for 10mins in salted water to soften
Chilled Sage Tea
Ingredients
2 tsp Golden Honey
1 lemon
Ice Cubes to Serve
Ice Cubes to Serve
Method
1) Allow Sage to steep in in 500ml of warm water for 5min, while water is still warm add 2tsp of golden honey and stir to dissolve. Add lemon juice of one lemon and zest of 1/4 lemon
1) Allow Sage to steep in in 500ml of warm water for 5min, while water is still warm add 2tsp of golden honey and stir to dissolve. Add lemon juice of one lemon and zest of 1/4 lemon
2) When ready, strain tea and serve with ice cubes and a slice of lemon
*Tip add cheeky shot of Botanist Gin and enjoy while soaking up the sun
Sous Chef, Piper
Spicy Chickpea Salad