Creamy tuna and chickpea salad

During the holidays we tend to go a little over with all the eating and drinking: I know I get carried away with making the food and end up eating more than I should. And kudos to those who can control themselves – God knows I’ve tried to be one of them, but got to the conclusion that it’s never gonna happen. :)

Lucky me I also love salads and they are perfect for our tropical Xmas – this is a very quick and simple idea, from DH's website.

Creamy tuna and chickpea salad

• ¼ cup mayonnaise
• 2 tablespoons lemon juice
• salt and cracked black pepper
• 1 x 400g can chickpeas (garbanzos), drained and rinsed*
• 2 x 185 g cans tuna in olive oil, drained
• 1 spring onion, finely sliced
• 2 tablespoons flat-leaf parsley leaves, chopped if too large
• 80g arugula leaves
• olive oil
• flatbread, to serve

Place the mayonnaise, lemon juice, salt and pepper in a bowl and stir to combine. Add the chickpeas, tuna, spring onion and parsley and toss to combine. Drizzle the arugula with olive oil, season with salt and pepper and place it by the creamy salad.

Serve with crispy flat bread or toasted sourdough croutons. Alternatively, wrap in flatbread or lavash for a portable meal.

* I soaked 1 cup dried chickpeas overnight and cooked them for 40 minutes

Serves 2

Teriyaki chicken noodle salad

Having a little sister is a lot of fun but it also brings upon you a strong sense of responsibility.

One day, when she was 3, we were at McDonald’s – the horror, the horror – because she wanted a burger. While I was ordering the food, she told the clerk she wanted her burger without the beef! I’d recently stopped eating meat but did not even know she knew about it – until then, I’d never thought that I could actually influence someone else. And that’s why I try really hard to be a good role model for her.

I must confess I was never interested in Asian food – out of sheer ignorance – but that changed after spending time with my lovely friend Valentina; we had such delicious meals that I came home decided to add an Asian spin to my cooking. This salad was my first attempt – a wonderful influence by you, Tina. :)

Teriyaki chicken noodle salad
DH mag #47

• 1/3 cup (80ml) soy sauce
• ¼ cup (44g) brown sugar
• ½ cup (120ml) dry white wine
• 6 chicken thigh fillets, trimmed – I used breast
• 270g soba noodles, cooked and drained
• 2 Japanese cucumbers, thinly sliced
• 2 spring onions (scallions), sliced
• 1 cup coriander leaves
• ¼ cup (60ml) rice vinegar
• salt

Place the soy sauce, sugar and wine in a non-metallic bowl and stir until sugar is dissolved. Add the chicken and toss to coat.*

Heat a non-stick frying pan over high heat. Cook the chicken, reserving the marinade, for 1-2 minutes each side. Add the marinade to the pan and cook for a further 3-4 minutes or until the chicken is cooked through and sticky – add a little water, if necessary. Slice and set aside.

Place the noodles, cucumber, onion, coriander, vinegar and salt in a bowl and toss until well combined. Divide the noodle salad between bowls and top with the sliced chicken to serve.

* I recommend marinating the chicken for longer – 30 minutes or so – for a deeper flavor

Serves 4