Hello my friends,
Summer is still providing its delicious vegetables, full of flavor and color. It’s time to make a salad!
This one is healthy, yummy and so easy to make. Inspired by Ottolenghi, how could it be any different?
Let’s see the recipe, Chef!
Summer Salad, Ottolenghi Style
- 200 g cooked chick peas
- 1 tsp ground cardamom
- 1 tsp ground cumin
- 1 tsp paprika
- 1 cucumber
- 2 tomatoes
- 12 radishes
- 1 deseeded red pepper
- 1 red onion
- 1 handful coriander and/or parsley
- 90 g olive oil
- 1 lemon zest
- 2 tbsp lemon juice
- 1,5 tbsp pomegranate molasse or balsamic vinegar
- 1 tsp brown sugar
Combine the chick peas, cardamom, cumin and paprika in a bowl.
Heat 2 tbsp olive oil in a frying pan. Add the chick peas and cook at medium heat for 3 minutes, gently shaking the pan so they cook evenly.
Set aside in the frying pan at low heat.
Cut the vegetables, chop the herbs and place in your serving plate.
Combine the remaining olive oil and all of the ingredients.
Add the warm chick peas to the vegetables.
Pour the dressing over the salad and serve.