Cook’s recipe time – chickpea and beetroot salad

chickpea and beetroot salad

This is not a restaurant review. However one must elucidate one’s dear readers as Cook has been busy in the kitchen and found this recipe on the interweb. It really is rather good so one thought that sharing it might be an idea. It can be found on the recipes page or to save you the trouble here it is below. It’s not her recipe it is from the Nooyen Brothers who run the Vilagrad vineyard in New Zealand and a little more detail can be found here.



Chickpea and Beetroot Salad

For the salad mix
3/4 cup dried chickpeas, soaked then cooked until tender with 1/2 teaspoon turmeric (or replace with 2 cups canned chickpeas
1 medium beetroot, cut into matchsticks, rinsed and 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
1/2 cup coarsely chopped parsley
1 cup coriander leaves

Toss together all the 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 tablespoons brown sugar
1/2 teaspoon each salt, cumin and coriander powder
1/4 teaspoon chilli powder
25g chilled butter

Bake the nuts and seeds for 5 minutes at 180°C 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 and to serve
3 tablespoons balsamic vinegar
1/2 teaspoon brown sugar
salt and freshly ground black pepper
1/2 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.


Categories: Anecdotes, Recipes

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