I’m in Northland. We are one stage into the Tour of Northland (cycle race) and have parked our camper at Baylys Beach Holiday Park for the night. Last night we spent at Sandy Bay which is just north of Tutukaka and there was no mobile service.
It is funny how we have become so reliant on mobile data.
It is hot and dry here and now that the cyclist has recovered he’s taken the kids to the beach for a swim and sand castle making expedition. When you’re on tour or camping it’s much more enjoyable if you eat well. Have a few staples on hand to base your meals on – rice and pasta can be pre cooked and stowed in the fridge and combined with local produce and a great dressing to create a delicious meal in a few minutes. I used brown Basmati rice in this recipe but you can substitute red, black, wild or normal brown rice. Make the dressing in a jar with a lid before you leave home to save fiddling around and then you can give it a shake and use it when you need it. Serves 4.
4 cups brown Basmati rice, cooked
1 large nashi pear, cored and diced chunky
1 large firm ripe nectarine, diced chunky
1/2 cup sunflower seeds
1/2 cup whole almonds chopped roughly
1 capsicum any colour, seeds removed and sliced
Handful rocket / basil / fresh coriander, torn or roughly chopped
1 400g tin chickpeas, drained
1 orange, peeled and diced chunky
3 tablespoons whole cumin seeds
6 tablespoons avocado oil / extra virgin olive oil
2 tablespoons lemon juice or balsamic vinegar
1 small tsp mustard
2 cloves garlic crushed and chopped finely
1 tsp honey
salt and pepper
Mix well / shake in a jar to create an even consistency. Taste and adjust seasoning.
Combine all salad ingredients in a large bowl. Drizzle the dressing over and toss gently. Sprinkle the cumin seeds liberally over and toss again very gently. Season and taste, adjusting flavours if required. Serve immediately.