Spicy Moroccan Chick Pea Salad

Wednesday, October 16


My friend Anna recently gave me the South African food blogger turned Recipe Book author, Sarah Graham's gorgeous book, Bitten.

Last Friday morning I asked Pete to choose anything he wanted me to make from the book for our dinner that evening.

He selected this delicious, 

Spicy Moroccan Chick Pea Salad

I was a little surprised by his vegetarian choice. 

Until he said he though we should have it with steak.

Of course.

The salad was SO good, and so simple to prepare...

Ingredients:
1 Tbsp Olive Oil
1 x 400g can chick peas, drained and rinsed under cold water
1 clove garlic, chopped
1/2 tsp chilli flakes
3 sticks celery, chopped
1/2 red bell pepper, deseeded and chopped
1 ripe avocado, peeled and chopped
1/4 cup crumbed fets
a handful of chopped fresh mint and parsley or coriander
1/4 cup whole kernel corn ( I boiled 2 cobs of corn to use)
zest and juice of 1 lemon or lime
a generous pinch of salt and freshly ground pepper

Method:
Heat the olive oil in a saucepan and add the chic peas, garlic and chilli. Heat through and then remove from heat and allow to cool.

When cool, place in a serving bowl and add the remaining ingredients.

Mix gently before serving.


Have it as a meal in itself, or if you are more of a carnivore.

Add steak.


And Enjoy! 

I will certainly be making this again...

And I can't wait to make more of her recipes!

 
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