Page 8 - PowerPoint Presentation

Chickpea salad

Ingredients Method

1 onion (small, peeled) First of all, finely slice your red onion. Once
2 red chili peppers (fresh, deseeded) that's done, finely slice your chillies then
2 handfuls yellow tomato (or ripe red) roughly chop your tomatoes, mixing them in
with the onion and chillies. Scrape all of this,
1 lemon and the juice, into a bowl and dress with the
Extra-virgin olive oil juice of half a lemon and 3 tablespoons of good
Sea salt and freshly ground black extra virgin olive oil. Season to taste. Heat the
pepper chickpeas in a pan, then add 90 per cent of
400 grams chickpeas (tinned, drained) them to the bowl. Mush up the remaining
1 handful fresh mint (chopped) chickpeas and add these as well – they will give
a nice creamy consistency. Allow to marinate
1 handful basil (finely ripped) for a little while and serve at room
100 g feta cheese temperature.
Chickpeas are pretty under-used in this
country, to be honest. Just as you're ready to serve, give the salad a
final dress with the fresh mint and basil. Taste
one last time for seasoning – you may want to
add the juice from your remaining lemon half
at this point. Place on a nice serving dish and
crumble over the feta cheese.