Ricotta, chickpea & rocket salad with lemon-anchovy dressing

(Serves 2)

·         400g canned chickpeas, drained and rinsed

·         sea salt and freshly ground pepper

·         1/4 cup extra virgin olive oil

·         juice of 1 lemon

·         2-3 handfuls fresh rocket

·         150g fresh ricotta

Lemon-anchovy dressing

·         2 anchovy fillet, finely chopped

·         1 cloves garlic, finely chopped

·         freshly ground pepper

·         60ml extra virgin olive oil

·         1/2 tbsp lemon juice

·         1 handful basil leaves, torn

·         1 handful mint leaves, finely chopped

·         1 small handful flat-leaf parsley leaves, roughly chopped

Method

To make the dressing, whizz the anchovies, garlic and a little pepper, oil, lemon juice and the herbs, until you have a thick green slush.

Mash 1/2 the chickpeas in a bowl.

Add salt and pepper, the olive oil and the lemon juice, and mix well, then fold in the remaining whole chickpeas.

Place some chickpea mixture on each of 4 plates.

Place the rocket beside the chickpeas and drizzle with half the dressing.

Divide the ricotta among the plates, drizzle with the remaining dressing and serve.

Mum's Pav

Oven at 120C

4 egg whites beaten until stiff,
add 1 cup of castor sugar slowly,
add 1 teasp of vinegar and 1/2 of vanilla.

Pile on a baking tray in a 8" or 20cm circle dragging knife up the sides sot form a pattern. Bake for 1 to 1.5 hours till crisp on the outside.  Top  with whipped cream, strawberries and passionfruit pulp.