This tomato & chickpea salad with green olive dressing makes the best of the season’s tomatoes PLUS the dressing can be drizzled over poached or grilled salmon or chicken. Best of all though, it’s a cinch to make – 10 minutes of whisking and chopping and you’re done 🙂
I keep telling myself I don’t need another cook book.
But then who am I kidding? I’m so totally in denial it’s not funny because we all know there’s no such thing as too many cook books. Am I right?
I was back in Melbourne in February and a friend asked how many cook books I had and I said not many, you’d be surprised, fifteen maybe?
Certainly no more than twenty.
TWENTY?! I am so in denial.
Like this recipe? PIN IT for later!
The Food & Drink section is where I head as soon as I walk through a bookshop. I’m like a bear to honey. Or more like a fully locked and loaded WMD if I think about it. Don’t get in my way, I’m heading for the food porn.