I had absolutely no idea what I should write about today. Then I read Joss Burnel‘s thoughts on walking together – that in blogging we share a portion of life’s journey with one another.
Sharing – yes, I like that. We certainly are.
I had an email from my son who’s spending a few months in the deep south, Dunedin. He asked if I could email him the recipe for one of his favorite salads. After typing it out, the ‘aha’ moment struck. I should share this recipe with you. It’s so so good … it’s crunchy, spicy and totally delicious.
I hope this is enough to tempt you to try it. I promise you, you won’t be disappointed.
Sharing a meal with loved ones enhances the whole experience.
Chickpea, beetroot and nut salad
For the salad mix:
¾ cup dried chickpeas, soaked then cooked until tender with ½ teaspoon of turmeric (or replace with 2 cups canned chickpeas)
1 medium beetroot, cut into matchsticks, rinsed and then set aside to dry off
1 large carrot, cut into matchsticks
4 spring onions, sliced
2 sticks celery, diced
1 thumb fresh ginger, very thinly sliced
½ cup coarsely chopped parsley
1 cup coriander leaves
Toss together all ingredients, setting aside half the coriander leaves for garnish.
For the nut mix:
2 cups mixture of peanuts, cashews, sunflower seeds, pumpkin seeds, sesame seeds
2 tbsps brown sugar
½ teaspoon each salt, cumin and coriander powder
¼ teaspoon chilli powder
25g chilled butter
Bake the nuts and seeds for 5 minutes at 180C then sprinkle with a mixture of the sugar, salt and spices. Grate the butter over. Bake for 10 minutes more, stirring often. Set aside to cool.
For the dressing:
3 tbsps balsamic vinegar
½ teaspoon brown sugar
salt and freshly ground black pepper
½ cup olive oil
Mix all the ingredients together well. Toss the vinaigrette and 2/3 of the nut mixture with the salad mix.
Garnish with the remaining nuts and coriander leaves.