With Day Zero looming large on the horizon, Cape Town is a stressful place to be right now.
We’re working around the clock to make provision for a time when the taps may run dry. We can assure you that the Palace doors will remain open, and you will still be able to get your Pesto Princess fix. Our wish is that this scarcity unites us, and reminds us of just how precious our planet is, and what we need to do to protect it for generations to come.
Cooking has always given me some respite and this recipe for a simple and nutritious carrot and chickpea salad did just that after a Saturday walk around my local food market.
Give it a try.
You will need
3 Tbsp Pesto Princess Harissa Paste
Salt and pepper, to taste
2 tins chickpeas, drained
6 medium carrots, grated
A handful of coriander, chopped
5 Tbsp double cream yoghurt
Pinch of cumin
1. In a small saucepan heat the olive oil, Pesto Princess Harissa Paste and salt and pepper.
2. Combine the chickpeas, carrots and harissa mixture in a salad bowl.
3. Serve with a handful of coriander and cumin-spiced double cream yoghurt.
Recipe and food styling by Michelle Parkin.