It always happens, doesn’t it? You think ‘oh, this is going to be a peaceful, calm year’ and then BOOM, out of nowhere, life hurls stuff at you that challenges your very definition of ‘resilience’.
What a year 2020 is proving to be.
If there’s one thing that restores my balance in this world-gone-crazy, it’s quiet, contemplative cooking. This week we turned the classic Caesar Salad on its head. We lost the egg, chicken, bread and Parmesan and went big on the dressing. It’s plant-based, oh-so-creamy, and the perfect foil for the crunch of roasted chickpea ‘croutons’.
Wishing you wellbeing. Physical. Emotional. Spiritual.
¼ cup olive oil
¼ cup Pesto Princess Hummus
½ tsp lemon zest, finely grated
2 Tbsp fresh lemon juice
2 tsp Dijon mustard
2 tsp capers, drained
2 tsp nutritional yeast
Salt and black pepper
1 gem, romaine or cos lettuce
A generous handful of kale
30 g flaked almonds, toasted
For the chickpea croutons
1 can chickpeas, drained and rinsed
5 ml extra-virgin olive oil
1 Tbsp nutritional yeast
¼ tsp cayenne pepper
½ tsp fine sea salt
1. Preheat the oven to 200°C. Drain and rinse the chickpeas. Place the chickpeas in a clean tea towel and rub dry (it’s okay if some of the skins fall off). Pour them into a large roasting tray. Drizzle with oil and roll around to coat. Sprinkle with nutritional yeast, cayenne pepper and salt and give them another mix.
2. Roast for 20 minutes, before moving them around gently in the tray. Roast for another 10 to 20 minutes, until lightly golden. They will firm up as they cool.
3. To make the dressing, blitz the oil, Pesto Princess Hummus, lemon zest and juice, mustard, capers, and nutritional yeast until smooth. Season with salt and pepper.
4. When you are ready to serve, toss the lettuce and kale with dressing, top with chickpea croutons and toasted flaked almonds. Voilà.
Photography, Recipes and Styling by Michelle Parkin.