Episodic memories are those that form feeling toward a particular time or place. Personally I find these memories awaken when the seasons begin to shift from spring to summer, and a plethora of imagery comes bounding into view, leading to a babble of memories of idyllic nostalgia; the smell of Nivea suncream, the sound of the sea lapping methodically on the shore, slithers of blinding sunlight creeping through thick pine in the Troodos mountains - you get the picture. Ultimately these lucid dreams of summer result in me spending hours Google searching 'best beach holidays in Europe 20-whatever it is' and vowing to steer clear of ice cream in preparation for the big reveal come beach day. 

And so is life, 6 weeks prior to my departure for 10 days of unadulterated bliss, sea, sun, mountains, food and family I begin this torturous countdown that involves many a salad, and not so many an ice cream. My better self tells me it will be worth it, my lazy, sugar-loving self hisses at the former with pure hatred. 

I proceed with varying levels of sadness, denial and hesitation, but occasionally I find moments of victory is salads like this. Largely raw, eye pleasingly colourful and packed with protein, fiber, zinc, vitamins A & C, antioxidants and more wonderfully restorative and essential nutrients, this was quickly added to my arsenal of 'eat clean' recipes.

Using Madras curry powder in the dressing adds a unique smoky undertone, while the lemon juice keeps it fresh and zingy. If I wasn't avoiding dairy I'd have added a dollop of plain Greek-style yoghurt, or a few crumbly bites of feta. Oh, to dream (about everything I will inhale once I'm actually on holiday). 

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Curried Carrot + Chickpea Salad

Serves 4, or 2 as a main

Ingredients

1 large carrot

240g cooked chickpeas

10 small asparagus spears

Handful of radishes, around 5 or 6, thinly sliced

2 tablespoons capers

30ml olive oil

1 teaspoon Madras curry powder

1/4 teaspoon ground cinnamon

Juice of half a lemon

Mixed salad greens - I used a mix of fennel tops and sweet leaves

Method

1. Using a julienne peeler, slice the carrot into thin strips. If you don't have one of those peelers you can use a mandoline to slice the carrot into ribbons, and then cut the strips by hand. You can also use the mandoline to slice the radishes. 
2. Remove the spears from the asparagus stalks and set aside. Use a vegetable peeler to create shavings from the stalks. 
3. Place the chickpeas, carrots, asparagus shavings and radishes in a bowl and set aside whilst you make the dressing. 
4. Combine the olive oil, curry powder, cinnamon, lemon juice and a good amount of seasoning, whisking well to combine. Pour the dressing over the vegetables and toss well until evenly distributed. 
5. Blanche the asparagus tips in boiling water - submerge them for a couple of minutes before rinsing under cold water.
6. Serve the dressed salad on a bed of leafy greens and scatter over the capers and asparagus tips before adding a final drizzle of olive oil. 

Hummus is something I can’t remember trying for the first time because I’ve never known life without it, and I don’t think there will ever be a day where I’d turn down a dip into its creamy chickpea waters. Aside from one brand available in supermarkets, the tubbed variety is really just… not hummus. Real hummus, in all its homemade glory, is fresh and nutty, spiked with lemon and a touch of garlic and should be somewhat airy and delectably smooth. Best served at room temperature, drizzled in good quality olive oil and a dash of sumac. Sharing with friends, optional.

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Hummus

Makes 500g

Recipe adapted from Ottolenghi/Samimi’s Basic Hummus recipe in their gorgeous cookbook, Jerusalem

Ingredients

250g dry chickpeas (equates to roughly 500g when cooked and skins removed)

1 teaspoon bicarbonate of soda

1.5 litres water

3 garlic cloves

170g light tahini

Juice of 1 lemon

1 1/2 teaspoons salt

Sumac, olive oil, toasted pine nuts* (to serve)

Method

1. Soak the dry chickpeas overnight in double the amount of water.

2. The next day drain the chickpeas and cook in a saucepan on a high heat with the bicarbonate of soda for a few minutes before adding the water. Cook for 30-40 minutes or until the chickpeas are tender.

3. Once cooled enough to handle, pop the chickpeas out of the skins using your thumbs, index and middle finger. It’s therapeutic, trust me.

4. Add the chickpeas to a food processor with the garlic and salt and pulse until crumb-like. Add the lemon juice and tahini and blitz until smooth. Next, keep the blender running and pour in about 100-120ml of cold water and blend for a few minutes until you have what is pretty much the most delicious hummus around. Leave to rest for 20-30 minutes before serving, otherwise keep refrigerated until needed.

5. To serve, spread lovingly on a plate, adorn with a drizzle of olive oil, a dusting of sumac and a few toasted pine nuts.

6. Serve at room temperature.

*Spread the pine nuts on a baking sheet and blast at full temp for 3-5 minutes.