Hello #LoyalRoyals
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.
HRH Kathleen
You will need
Olive oil
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
How to
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.
Feeds 4
Recipe and food styling by Michelle Parkin.
Recipes and food styling by Yellow Papaya.
Photography by Michelle Parkin.
Sounds great, but isn’t it quite dry? Carrots are always a missions to chew in quantity. I would dress it with a classical French dressing of Olive Oil, Lemon Juice, Mustard, Garlic, and a little Balsamic, shaken together in a glass bottle.
And still use all the other ingredients that you suggest.
Hello Ruth,
Your spin on the dressing sounds absolutely delicious – we are going to give it a try!
Thank you so much.
With love from all of us at the Palace.