Yesterday was an absolutely stunning day here in Toronto; we took a nice long walk (about 5.7km) through the city, taking in the sights and eventually making our way to St. Lawrence Market for produce. We stopped in along the way to take in the awesome Gothic Revival Cathedral Church of St. James, with memorial plaques commemorating many of Toronto’s noted citizens. We were intrigued by the very contemporary Stations of the Cross.
To the south, we swung by Berczy Park’s new dog fountain enroute to the market. Kids and pets alike were enjoying the spraying water. We had fun finding the one cat statue amongst the dogs, and to discover just what she was looking at. (We won’t tell just now – you should check out the mystery yourself!)
The sun was blazing and hot, so by the time we arrived home, we were in the mood for something quick and cool, that wouldn’t overheat the kitchen. We put some potatoes on to cook while we enjoyed a cool beverage on our balcony and took in the sights of the neighbourhood. When they were cooked, we let them cool in the fridge while we prepared the rest of this tasty curried salad. For two, as a main course:
For the dressing, whisk in a large bowl:
3 tablespoons (45ml) mayonnaise
1/4 cup (60ml) cider vinegar
2 tablespoons (30ml) curry powder – more or less, to your taste
3 boiled potatoes, cooled and peeled, and cut into chunks
1 red pepper, diced in bite-size pieces
2 cups cooked chickpeas (or one can)
1 cup frozen green beans
1/4 cup (60ml) chopped unsalted peanuts
3 leaves basil, sliced finely
Mix all the vegetables into the salad, including the chickpeas. Divide between the plates and sprinkle with peanuts and basil. You can easily scale up this recipe to serve more people, and it keeps well in the fridge, gaining flavour as it sits. Enjoy!