Chickpea and bulgur salad with mint

  

            Chickpea and bulgur salad with mint

Ingredients:

Fine bulgur, rinsed 150g
Chickpeas, drained and rinsed 400g
Red onion, finely chopped 100g
Toasted sesame seeds 30g
Cloves garlic, crushed 30g
Olive oil 75ml
Lemon juice 40ml
Parsley, finely chopped 60g
Mint, coarsely chopped 30g
Sea salt 10g
Black pepper 10g
Paprika 10g

Preparation:

1. Place bulgur in a bowl and pour in boiling water and leave it to soak until it doubles in volume. Place chickpeas in a bowl with the onion, sesame seeds and garlic, and mix with olive oil and lemon juice.
2. When bulgur is cool, remove any excess water and add to the chickpeas. Add the chopped parsley and mint to the bowl. Toss well, season with salt, pepper, and sprinkle the paprika over before serving.

Haystack Cookies

Ingredients

• 1/4 cup light corn syrup
• 1/4 cup honey
• 1/2 cup peanut butter (not all natural)
• 1 teaspoon vanilla extract
• 2 cups cornflakes
• 1/2 cup sweetened coconut, lightly toasted

Preparation

1. In a large saucepan, stir together corn syrup, honey and peanut butter. Bring to a boil, then remove from heat and stir in vanilla. Add cornflakes and toasted coconut to saucepan and stir until cereal is well coated with peanut butter mixture.
2. Drop cornflake mixture by heaping teaspoons onto a foil-lined baking sheet. Transfer to refrigerator and let cool until firm, at least 20 minutes. Store in refrigerator in an airtight container.