Greetings and Happy New Year everyone! I have had a lovely break, albeit a busy one packed with get togethers with family and friends, bits of admin that we did not get to during the year and plenty of feasting. We even managed to end off with a few days away in beautiful Franschhoek – just my little family, which was a perfect way to end off a busy holiday. It almost made up for the administrative portion of the holiday – because nothing screams “holiday fun” more than having to queue for five hours to renew your car licence and another eight hours for passports! Hey ho.
|I love this photo – family traditions being passed down.|
- 1 x 400g tin chickpeas, drained
- 50ml olive oil
- 1 tbsp lemon juice
- 1 tsp cumin
- 1 garlic clove, peeled
- pinch of salt
Combine all of the ingredients in a food processor and blitz together until smooth. Cover and refrigerate before serving.
- 1 medium cucumber, peeled, halved and deseeded (about 300g)
- fine salt
- 200g plain or Greek yoghurt
- 1 tsp olive oil
- 1 clove garlic, minced
- 2 tsp lemon juice
1.) Grate the cucumber (I prefer a large grate) and place in a colander over a plate. Sprinkle with a pinch of salt and leave to stand for a few minutes to draw the liquid out.
2.) Combine the yoghurt, olive oil, garlic and lemon juice in a bowl.
3.) Squeeze the grated cucumber and pat dry. Mix into the yoghurt, then cover and refrigerate.
- 1 x 170g tin tuna, drained
- 1 spring onion, sliced
- lemon pepper to taste
- salt to taste
- 2 tbsp creamy mayonnaise
Combine all of the ingredients in a food processor and whizz together until smooth. Cover and refrigerate before serving.