Feasting in the Famine: No need to stick to the rules

In our house we like to try new things.

Although to be honest, when it comes to food I definitely know what I like and quite easily become a woman of culinary routine. We know which meals we particularly enjoy and certainly dine on such often (my breakfast staple of vogels and avo, plus good meat salads and ice cream are in plentiful supply).

But, in saying so, we're happy to sample new foods, flavours and ideas and would not turn up noses at something previously un-ventured or not often tasted.

Except for two specific foods; two ingredients which are not welcome on our premises.

Cauliflower and celery.

They've been tried, they've been tested and we are not wanting.

Cauliflower; I've never been a fan. No amount of cheesy sauce could rectify it for me.

But I'll sheepishly admit I used to "like" celery, and that any "enjoyment" was perhaps an attempt to fool myself the snack was delicious after hearing the health benefits... A stage at which I believed this food item which apparently "burns more calories than it holds" was a good idea. Thankfully that stage is long past, replaced by the groundbreaking notion that I should enjoy what I eat. What a novel idea.

Then as the great man I married declared a similar disdain for said pale green veges, it became official; no cauliflower or celery for us.

I'm not sure if its the flavour or the texture...maybe a tragic mix of both, but any placing such items in our pantry will occur the day after pigs fly.

So, when I first spied this recipe which included BOTH cauliflower and celery, I grimaced and quickly turned the page - intent never to glance at it again let alone consider placing the meal on our table. However, watching a friend of mine produce the dish, seeing the other delicious ingredients, my resolve weakened and I realised I never stick perfectly to recipes anyway, so why not give this one a whirl and change it up a little?

Sub out the weaker team members and bring in the big guns - broccoli, and I found myself enjoying the flavours greatly, happily anticipating the "seconds" waiting patiently in the bowl.

Here's my twist on the original recipe...

Curried Chicken and Chickpea Toss

Salad:

2 chicken breasts

1 lemon

1 tsp rosemary, chopped

1 tsp thyme, chopped

salt & pepper

1 red onion, sliced into thin wedges

1 head broccoli, cut into florets

2 spring onions, angle sliced

2 tbsp fresh coriander, chopped

400g tin chickpeas

Dressing:

1/3 cup mayo

3 tsp lime or lemon juice

1 tsp curry powder

1/2 tsp soft brown sugar

1/2 tsp salt

Chop chicken horizontally and pound to equal thickness with meat hammer (or side of can)

Marinade in rosemary, thyme, lemon juice, salt and pepper (up to you how long you marinade, I ended up marinating them overnight *unplanned* and the flavour was amazing!)

Cook on a medium to high heat, 4-5 minutes each side. Set aside to cool then angle slice horizontally

Chop broccoli into florets and place in boiling water for 5 minutes to soften slightly. Drain and set aside.

Angle slice spring onions and chop red onions into wedges. I like to cook these until softened (approx 5 mins) in a splash of olive oil to produce a more subtle onion flavour