This year we hit the one of the more traditional points in our Christmas cycle, sharing lunch with Michael's extended family on the Sunshine Coast. Everyone else tends to focus on chicken, ham and prawns so we always make sure to bring a vego dish or two. This time around we streamlined a couple of recipes from the archives, so as not to take too much time or create excessive mess in someone else's kitchen.
Zucchini ribbons in pesto are even quicker when you buy a tub of ready-made pesto - just shred up the greens, pour over the pesto, add a squeeze of lemon and toss it all together. It's light and refeshing, and lasts well into the next day without getting wilted or slimey.
For something more substantial, we revisited the Moroccan Soup Bar-inspired chickpea thing. Since we were serving it at room temperature, we only needed heat to toast the almonds and fry some garlic, whisking together the yoghurt dressing and folding in canned chickpeas in a bowl. Rather than frying pita bread, I hatched the idea of substituting plain corn chips. They had the right crunchy, slightly grainy texture and were gluten-free as a bonus. The salad gave our lunch a little heft, though the leftovers were notably soggier come dinner time.
Catering for twenty-five, the table also boasted mini pumpkin quiches, potatoes and a couple more fresh green salads so we weren't left wanting for food or company.