Thursday, June 10, 2021


I prepared the salad in a nearby park in Randaberg. Life here goes idly and you immediately distance yourself from all earthly matters :)
A colourful, healthy meal in such a place is pure pleasure ... a moment could last forever ...


  • olive oil
  • 50 g of shallots
  • 1 clove of garlic
  • salt and pepper
  • 1/2 teaspoon of cumin powder
  • a pinch of chili powder
  • 50 g of red pepper
  • 2 tbsp of dried tomatoes

  • 175 g of cooked chickpeas
  • 70 g of canned corn
  • 5 cherry tomatoes (orange)
  • a bunch of parsley / coriander
  • juice from half a lime


  1. Heat the olive oil in a frying pan.
  2. Add the shallots and garlic. Cook until softened.
  3. Add diced paprika and sun-dried tomatoes.
  4. Add all spices.
  5. Stir and cook for about 5 minutes.
  6. Set it aside to cool down.
  7. In the meantime, put chickpeas, corn, quartered tomatoes, parsley / coriander into a bowl.
  8. Add lime juice.
  9. Add the cooled vegetables from the pan.
  10. Mix thoroughly and gently.
  11. Serve it with a slice of homemade sourdough bread.


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