Nancy’s Chopped Salad with Grilled Pita Bread
This main course salad, compliments of Nancy Silverton again, is Nutrition and Summer on a plate. I served it for the two of us for a weeknight dinner recently, accompanied with grilled pita bread with Za’atar…
…and there was plenty left over for lunch the next day. This salad can be adapted in so many ways, by adding or subtracting ingredients. Chop whatever vegetables you have on hand, and add any cheese or salami. I followed the recipe exactly, including the overnight soaking, then cooking the chickpeas (which imparts more flavour into them) but you can always use a can of drained ones instead. I used home-made pita bread, a recipe I will share another time, but store-bought would also be fine. Read more
I can’t remember a time when food was not an important part of my day. From an early age, I observed and participated in the kitchens of my mother and two grandmothers. 
Nourishing Vancouver 