An enticing, slightly spicy, east/west fusion stacked with vigour and colour

One thing I learned during the recent hot weather is that I don’t have enough “substantial but quick salads” in my locker. A salad one could call lunch (or a light dinner when served with other bits). On rotation in my “throw-together” category is my no-cook chickpea, tomato and cucumber salad, to which I’m also going to add my favourite summer vegetable, bulgur and pesto salad, which isn’t quite an assembly job, but near-enough and a family favourite. To that line-up, I’m happy to introduce this gently spicy, green beauty. Continue reading…
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