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.
The salad was SO good, and so simple to prepare...
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
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.
I will certainly be making this again...
And I can't wait to make more of her recipes!