Chickpea and pumpkin salad with rocket from the backyard.



 I've been playing in the garden, picking rocket and spring onions. It's a beautiful day. The sun is shining. The birds are singing, and although I went out for a bike ride earlier, I can't really bring myself to go to the shops to get some ingredients.
I was going to make some chickpea and cashew patties, as Shaun Wittman asked me for the recipe ages ago. I made some for a BBQ on Sunday and forgot to take photos. All I need is a zucchini really, but that can wait. I'm hungry now.

This salad consists of:

• a bunch of rocket, ripped up with my bare hands.
• a sprig of spring onion, also torn to shreds.
• two thick slices of cucumber, cut into quarters.
• about half a cup of thinly sliced pumpkin, steamed, microwaved (put on a plate by itself and microwave for about one and a half minutes) or grilled.

Throw it all in a bowl and toss. Toss. Toss. Toss. Toss. Toss. Sometimes I feel a little rude saying that...

For the dressing, I added a teaspoon of finely chopped coriander to two tablespoons of apple cider vinegar and one teaspoon of olive oil.

Pour this over the salad and add a few shakes of pepper.

It's pretty damn fine. If I had an avocado, I'd probably add about half a chopped one of those too.