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| Yellow Split Peas with Coconut Yoghurt and Wile Rocket Leaves |
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| Fierce Wellington Winds A Blowin'... |
Damn strong.
All well and fine if you can stay in doors, and watch the view above from the safety and comfort of an insulated studio apartment with heating.
Not so great if you have to head out to walk around, catch buses, etc.
This weather calls for a hearty meal.
The kind that warms the cockles of your thawing bones and is healthy to boot.
Enter coconut yoghurt.
And may I say: GENIUS idea!
Dairy-free. Gluten-free. Lactose-free.
Probiotics = affirmative.
No added sugar.
Tastes? Excellent!
Picked up a tub of this beauty at Commonsense Organics in Wakefield Street, Wellington City.
Boy-oh-boy, is that a fun place to visit!
For those working at a rather extreme exchange rate disadvantage (*cough*), watch yourself in this place. You will burn through a whole lotta cash before you even blink!
RECIPE
Yellow Split Peas with Coconut Yoghurt and Wild Rocket
This is really more about assembly than a "recipe" per se.
Substitute a thick, creamy yoghurt for the coconut yoghurt if it isn't available in your location.
The tangy tartness of yoghurt balances the richer flavours of the split peas, while the peppery textured crunch of wild rocket seals the deal on a hearty meal.
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| Step 1: Rocket (arugula). |
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| Step 2: Warm, soft, freshly cooked yellow split peas seasoned with salt. |
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| Step 3: Dollop of creamy (coconut) yoghurt to finish off a delightful dish. |
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