A wonderful friend gave me a recipe book from her favourite cafe in NZ for my birthday. She knows me too well! This recipe is adapted from that book - Ripe Recipes by Angela Redfern. There are so many different flavours and textures, it was declared 'a taste sensation' when I tested it.
I usually use tinned beans, but this time I thought I'd give dried ones a go. Not sure if they are worth the effort to be honest, but it was gratifying seeing the hard little beans turn into something edible. You can easily use tinned chickpeas here though, just add them into the salad at the end - in this case use about a cup.
Ingredients:
1/3 c dried chickpeas, soaked overnight
1/2 c fresh mint, chopped
1/2 c fresh parsley, chopped
1/4 c whole almonds
12 Kalamata olives, chopped into big pieces
zest of 1 lemon
100g fresh baby spinach, roughly chopped
1 Tbs pumpkin seeds
1 Tbs sunflower seeds
Salt and black pepper
For the dressing...
1/4c white wine vinegar
3/4 Tbs soft brown sugar
1 clove garlic, crushed
Juice of 1 lemon
1/2 c chopped, fresh mint
1 Tbs wholegrain mustard
To make:
1) Cover the beans in plenty of water and bring to the boil. Turn them down after about 10 minutes and cook rapidly for a further 50 minutes or until tender.
2)Put the bulgur Wheat in a large bowl and cover with boiling water. Leave to soak for about half an hour.
3)Toast the almonds and seeds in the oven on about 180°c for about 10 minutes. Keep an eye on them as they'll quickly go from toasted to too-toasted.
4) Mix all the dressing ingredients in another bowl and use a stick blender to get a smooth(ish) consistency.
5) Chop the almonds roughly, but so they are still in large chunks.
6) Combine all of the ingredients, except the seeds, in a big bowl and carefully mix. Seaon with salt and pepper. Pour the dressing over and again, mix carefully.
7) Sprinkle with seeds to serve. Goes really well served with roast veggies.
Serves 2 for dinner with leftovers.
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