last Sunday was mother’s day. Happy Mother’s Day to all of you lovely mums and I hope you’ve enjoyed it as much as I did. My mother’s day started with my kids preparing breakfast for me (very sweet). Yes it was the chia seeds pudding I had prepared the night before and left in the fridge, but it’s the thought that counts, isn’t it? and then it was the gift which my son had tried to keep a secret from me for the last week or so, he tried so hard that he had decided to hide it in the most accessible spot to me ‘the kitchen pantry’. But ofcourse I had to pretend I haven’t seen it before. Surprise!!! He got me a really nice necklace which he thinks is made out of real diamonds. It was sooo expensive, he said. He also bought a ‘love you mum’ mug and a cute key chain, all from the school mother’s day stall with his own money. My heart melted. My daughter on the other hand, who is so close to her teens now, spent a bit more money to spoil me and got me the cutest Pandora charms ever! My heart melted once again and my eyes teared too when I read their cards.
Can we have a mother’s day more often??
Anyway, it was a bit cold outside on that night and a bit wet too. I felt like cooking dinner and snuggling up with my kids at home. But they thought I should have a break from the kitchen and suggested we order in some pizza since we haven’t done that for quite a while. I agreed. But I said: ‘only if you let me make a salad to eat with the pizza’, DEAL!
This salad recipe was inspired by these goooorgeous sun gold cherry tomatoes I had picked up from Ramsgate organic foodies markets the day before. I had been secretly and selfishly munching on them since then. They were just the best cherry tomatoes ever!! I knew I could easily finish them all in one go, but then I also knew I’d feel guilty for not sharing them with the kids! and so, I couldn’t wait any longer to add them to a salad dish. I was planning to use just the orange tomatoes for this salad, but because I had already eaten nearly half of them, I had to add some red cherry tomatoes to make enough for the 4 of us. I’m glad I did, because the red colour made my dish look even prettier!
So here you go, a salad with all the colors of spring on a happy mother’s day. You can serve it with pretty much anything.
- 1 cup cooked chickpeas
- 200 g red cherry tomatoes,halved
- 200 g sun gold (orange) cherry tomatoes,halved
- 1/2 large red chilli, seeds removed, finely diced
- 1 small bunch fresh coriander leaves, chopped coarsely
- 1 small bunch fresh parsley leaves, chopped coarsely
- 1 handful fresh mint leaves, chopped coarsely
- 4 spring onions, chopped
- 1 tablespoon cumin seeds, toasted
- 1 teaspoon fennel seeds, toasted
- juice of one large lemon
- 4 tablespoons extra virgin olive oil
- half a garlic clove, crushed
- 1 teaspoon white vinegar
- sea salt to taste (1/2 teaspoon).
- prepare your salad ingredients
- place the cooked chickpeas in a large bowl.
- add the remaining ingredients and mix gently to combine.
- taste, add a pinch of salt if needed.
- transfer to a serving plate.