For meat-lovers and vegetarians alike, a good salad is difficult to pass up and this one is a meal unto itself with enough flexibility to be whatever you want it to be – herbivore or carnivore, or vegan.
You will need:
For the salad:
2 tins of chickpeas (you can cook them from scratch but only if you insist)
pumpkin, carrot and/or sweet potato – diced and roasted until lightly browned
green beans, sliced and cooked but still with some crunch
half a Spanish onion, thinly sliced
half a red capsicum, thinly sliced
tspn coriander seeds
tspn mustard seeds
soy sauce or tamari
coriander, roughly chopped
Dice the orange vegetables and bake until lightly brown. Set aside to cool. Lightly cook the green beans, drain and cool.
Heat a tablespoon of olive or rice bran oil in a frying pan. Fry off the coriander and mustard seeds and the ground cumin and coriander. Add the chickpeas and stir occasionally for about 10 minutes. Add a small knob of butter and a splash of tamari or soy to brown off. Season with salt if desired. Gently toss the beans and orange vegetables together
On a shallow platter, spread the chickpeas, put the vegetables on top with the sliced Spanish onion, and dollop the dressing (see below) over everything. Scatter the coriander, nuts and sumac over the top.
For the dressing:
2/3 of a cup of natural yoghurt
1/3 of a cup of sour cream
1 teaspoon seeded mustard
honey and lemon juice to taste
Mix together well.
- Add bacon bits to the vegetable layer for a meatier version
- Vegan version – Substitute the dressing for a vegan mayonaise and remove the fetta cheese
- Use pine nuts instead of cashews
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