MIXED SALAD Annabelle White 4 spring onions - white and green parts thinly sliced 450 g ripe tomatoes - seeded - cored and diced 1 cucumber - halved lengthwise - seeded and diced 390 g can chickpeas - rinsed and drained ⅓ cup chopped fresh parsley ⅓ cup chopped fresh mint leaves ⅓ cup torn fresh basil leaves ¼ cup freshly squeezed lemon juice 2 large cloves garlic - minced 1 tsp salt 1 tsp freshly ground black pepper ½ cup good olive oil 125 g feta cheese - diced toasted pita bread - for serving Place the spring onions, tomatoes, cucumber, chickpeas, parsley, mint, and basil in a large salad bowl and toss to combine. In a small bowl or measuring cup, whisk together the lemon juice, garlic, salt and pepper. Slowly whisk in the olive oil to make an emulsion. Pour the dressing over the salad, tossing gently to coat all the vegetables. Add the feta, sprinkle with salt and pepper and toss gently. Serve the salad with the toasted pita bread. TIP It’s important to rinse and drain the canned chickpeas to refresh them for this super fast and tasty salad. Having a can of chickpeas handy in the cupboard is always good. Elmarie
Posted on: Thu, 26 Sep 2013 07:51:48 +0000
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