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Wednesday, September 18, 2013

Chickpea, courgette and mint salad

And the healthiness continues with another tasty salad, again, sans the lettuce:

2 of my dearest friends rate salads on the ratio between lettuce and the other ingredients - the ratio needing to be heavier on the 'other ingredients' side. For the most part I have to agree, lettuce can be very overrated and is most often used as a filler instead of actually adding anything of substance to the dish - having said that a classic Ceasar salad that uses tasty cos perfectly paired with creamy dressing and croutons is another story altogether. My point is: we should see lettuce as we do any other ingredient in a salad, and, if you don't think it will mix well with the others, well then leave it out.

So with that, why not have a go at my:

Chickpea, courgette and mint salad

400g courgettes
olive oil and salt and pepper
400g chickpeas
hand full fresh mint
200g feta

1 tbsp cumin seeds
3 tbsp lemon juice
pinch salt
5 tbsp olive oil

Toast the cumin seeds in a dry pan until just beginning to brown, then remove and set aside.
Using a peeler, slice the courgettes into ribbons, then fry in batches with a little olive oil and salt and pepper until browned and softened. Set aside to cool.
Once the courgettes have cooled, place them in a bowl with the chickpeas and mint.
To make the dressing, simply whisk the dressing ingredients together until emulsified.
Pour over chickpeas and courgettes and stir well to combine.
Lastly, crumble in feta and stir through once more.

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