Herbed yoghurt potato salad and marinated chickpea, avo, baby spinach and cranberry salad

I miss seeing my feet. Its not that I have particularly beautiful feet (very few people do), its just that back in the cold I am always wearing socks. Now that we are back from Cyprus, we have returned to our multiple salad dinners. Although this is quite a summery meal, we keep ourselves warm. You can see the fireplace in the background of the image. This is a surprisingly quick meal. And the potatoes taste great the next day too.

Ingredients

  • Baby potatoes (depends how many people you are cooking for)
  • 1 clove of fresh garlic
  • Yoghurt (equivalent of about 1 small yoghurt tub)
  • 1 Tbsp mayo
  • Handful of dhanya
  • Handful of parsley

Boil the baby potatoes with salt. Finely chop the garlic. Add the yoghurt and a tablespoon of mayo (optional). Season with salt and pepper. Chop the herbs – I used dhanya and parseley, but any green herbs would be great – and loads of them. Mix the potatoes through.

Ingredients:

  • 1 tin chickpeas
  • Sundried tomatoes
  • Baby spinach
  • Avocado
  • Feta
  • Almonds
  • Cranberries

This salad is much like most of the other salads we eat on a daily basis. The main difference is the marinaded chickpeas (you can do kidney beans as well). To marinade the chickpeas… Drain the chickpeas and pop them in a small frying pan with chopped sundried tomatoes, olive oil, balsamic vinegar, salt and pepper. Cook slowly until the chickpeas caramelise. Dry roast the almonds and put all of the ingredients in a bowl together and toss.

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One Response to Herbed yoghurt potato salad and marinated chickpea, avo, baby spinach and cranberry salad

  1. I have to say I really adore your site, the way you write is awe
    inspiring!

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