Some dishes are too good not to share…(virtually anyway!!) 

This was one of those dishes that developed over a few days, started out as one thing, and became another, as I pimped leftovers…and culminated in such heaven on a plate that I just had to share it! 
It began as one of my typical salads…

The salad at the top, left of the dish, is made up of lots and lots of chopped flat leaf parsley; a mixture of cooked grains, in this case including spelt and kamut, both cooked my way; chopped garlic; liberal amounts of ground roasted cumin and paprika, and a sprinkling of Aleppo chilli flakes; a good amount of lemon juice and a good amount of olive oil. This is a very typical salad for me, sometimes it includes chopped coriander as well, sometimes some added dill, all different grains, sometimes added seeds or nuts. 

I usually put all this together and then leave it to brew overnight, as the flavours develop and it is even better when eaten the next day, and the day after that to be honest. This occasion was no different. And so it became a part of the meal above one lunchtime. 

The next day, some of the leftovers made their way onto this lovely aubergine boat, now very much a firm fixture in my kitchen since its first introduction…and as you’ll notice, the salad had gained some cooked chickpeas and avocado by this time..

I cooked the aubergine whole in the microwave for 6 minutes ( it was a large aubergine) then put it under a hot grill, close to the heat, turing it occasionally to slightly burn the skin and give it a nice finish. I then cut it open and slathered the hot softened flesh with freshly made homous, and topped with more of the salad. Yum!!!! 

The leftovers then sat in the fridge for another day, during which time I made up my most favourite of dishes, my marinated cauliflower and chickpeas. I’ve learn from experience to roast the dish for longer than I did originally, and having served and eaten the cauliflower, and/or potatoes, whichever version you make, and been left with some chickpeas and garlic, put it back I the oven to cook even more. The outcome is stunning, and a challenge not to eat it all immediately!!! 

These were the leftovers that I forced myself to save!! And so yesterday, they joined the rest of my salad, and created a dish of so much flavour and joy, I can barely find the words!! 

Heavenly! 

The mixture of the ingredients and flavours, and how they’d all developed was fabulous! 

So, I just had to share it…obviously, only sharing it virtually is fine, I wouldn’t have shared it in person….only joking, of course 😉 

And yes, there was leftovers, which of course, got whizzed up with tahini and became a dip! You wouldn’t expect anything else 😀😀 

I’m going to share this post with everyone at this week’s Fiesta Friday, and this month’s Cook Once Eat Twice link up….like I said, I’m only too happy to share it, virtually…!  😉 

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73 thoughts on “Some dishes are too good not to share…(virtually anyway!!) 

  1. sallybr

    Pretty amazing! Now, when you do the roasted cauli with the chickpeas (instead of potatoes) you also cook in the oven for the same amount of time? I am tempted to make this once the weather cools just a little bit, it’s been way too hot to turn the oven on…. I will have to skip the garlic due to my beloved’s issues, but the idea of the touch of harissa is making my mouth water….. plus, it looks sooo good when you put it all together!

    Liked by 1 person

    Reply
    1. Elaine @ foodbod Post author

      Yes, I start with the same amount of time anyway, and often ended up leaving it for even longer to really bring and crisp the chickpeas. Can you include the garlic cloves for you and just not serve them to Phil? Would that work?

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      Reply
      1. sallybr

        well, you will be disappointed but after so many years without using garlic I prefer dishes without it, as I find its flavor overpowering even if I use just a little bit… when we go to restaurants or eat food made by friends, I can taste the garlic for over 24 hours and even smell it a bit in my body… until I stopped eating it, I never noticed how powerful it is! 😉

        Liked by 1 person

  2. Pingback: Some dishes are too good not to share…(virtually anyway!!) — foodbod – Toward the within…

  3. Liz @ spades, spatulas, and spoons

    Hello Elaine, I love the progression in this salad. I do some similar dishes but my husband always complains that it is impossible to duplicate them a second time. I never have exactly the same ingredients or proportions on hand. I have to look back and find that cauliflower and chick pea post from you.

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    Reply
  4. Loretta

    Love how all your dishes evolve over time. Every time I see your recipes, I’m tempted to turn vegetarian, but not quite there yet. 🙂 So colorful, vibrant and flavorful, all of it.

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  5. anotherfoodieblogger

    OMG Elaine, your evolution posts just crack me up just because my family would say “EWWW you are using that in that for something else???” My family does NOT have an open mind when it comes to leftovers. This all looks decadently delish! xoxo

    Liked by 1 person

    Reply
      1. FrugalHausfrau

        Ever since I’ve started cooking chickpeas with all kinds of aromatics – onions and herbs, it’s made such a difference. I used to just eat them cause I knew they were healthy and now I can’t stop nibbling when I cook them up.

        Liked by 1 person

  6. petra08

    Your salads are amazing and sounds so incredibly tempting! I am going to make the chick peas, not sure how I could have missed this recipe. Beautiful as well as always! 🙂

    Liked by 1 person

    Reply
  7. Suchitra

    I love your innovative way of cooking. It is very practical. My salads are like yours: I use whatever I have on hand at that moment. In fact, right now I am on a challenge with myself not to go grocery shopping until my fridge is completely empty!! It has been 10 days and I still have plenty produce/stuff in the fridge and freezer to cook!

    Liked by 1 person

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