It started as a glorious sunny winters day, the farmers markets were bustling as usual, stall holders were smiling, children playing everyone seemed to be having a great time. But don’t be fooled there are potential mishaps just waiting to happen!
I took a moment to reflect on my purchases and what else I needed to pick up and out of the blue there was this beautiful golden retriever munching on the baguette that was hanging out of my basket. Totally surprised, I watched for a few moment and then realized perhaps I should try and rescue my goodies – there was after all steak in my basket, I feared the baguette was just the entree for the wayward pup, I couldn’t pull him away so I reached out to his owner ( he was on a lead) who was looking the other way and took quite a while to respond to my arm pulling and cries of ‘your dog is eating my baguette’. As it transpired the owner obviously loves his pet so much and his only comment was, “what’s the fuss he’s only eaten a bit and the rest is ok”. As I’m not a pet owner and not particularly partial to sharing my food with a dog I have just become acquainted with, I strolled off to purchase another baguette, note to self: keep an eye on my purchases this is a dog friendly market after all.
Winter is a wonderful time for produce, with apples and citrus at a peak, I’ll be adding my recipe for blood orange and Campari marmalade later this week. Cauliflower, broccoli and beetroot are all at their very best.
Ive been making the most of the beetroot, bottling some for the coming months my recipe is listed under recipes tab, or click on the link Preserving Beetroot .
The recipe I’m sharing in my blog today is a particular favorite for the cooler months, I call it a winter salad and it is delicious slightly warm, cold and definitely as tasty the next day.
Chickpea, Lentil, Beetroot and Goats Cheese Salad
Time: About an hour cooking time, but minutes to put together, all of the ingredients can be prepared a couple of days in advance
2 cups chick peas (if your using dried beans soak overnight and simmer for about 45 minutes or 1 can of chick peas, drained
2 cups Puy lentils (simmer for about 40 minutes until tender)
8 small beetroot already roasted Balsamic Roasted Beetroot
Olive oil & Balsamic vinegar
Goats cheese (optional) Add when serving.
Simply toss all of the ingredients together adding dress with the oil and vinegar, once your ready to serve crumble some goats cheese over the top.
Delicious served with, roast chicken, steak, even sausages.
Dont forget the baguette!0