I just love making exciting salads, bursting with flavour and texture. This salad stands proudly on its own, as a delicious summer lunch or light dinner, and also goes well with roast chicken or fish.
I adore the salty, creaminess of the feta and the nutty flavour from the toasted peanuts and sunflower seeds. The silky texture from the chickpeas and avocado, and the crunch from the fresh sprouts and herbs contribute to its delicious taste. Look, I don’t think words can describe this one; you just have to try it!
Ingredients:
Serves 2
1 can of chickpeas – drained and washed
1 ½ rounds of feta – crumbled
¾ pack of sunflower sprouts or any other sprouts
1 avocado – peeled and diced
2 spring onions – finely sliced
¼ cup chopped parsley
¼ cup chopped mint
¼ cup toasted sunflower seeds
¼ cup toasted, plain and skinless peanuts – ground in a pestle and mortar.
1 chilli – chopped (optional)
Vinaigrette:
3 parts olive oil
1 part red wine vinegar
1 tbsp honey
1 tsp Dijon mustard
1 garlic clove – crushed
Salt and pepper to taste
Method:
1 In a small bowl mix 3 parts of olive oil to 1 part of red wine vinegar.
2 Add the honey, mustard and garlic.
3 Mix well with a whisk and season.
4. Taste and adjust as necessary.
To roast the seeds and peanuts:
1 Place the seeds/peanuts in a pan. Remember to shake the pan regularly to prevent them from sticking to the pan.
2 Once they start to turn light brown, take them off the heat. Place the peanuts in a pestle and mortar and pound into a course crumbly texture.
3 Place all the salad ingredients into a bowl.
4 Dress the salad just before serving.
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