Chickpea and beetroot salad – stupendous!

Chickpea and beetroot salad

Cook has had a new lease of life and is attempting to produce some more healthy alternatives to roast beef and Yorkshire pudding. Not that one is averse to such delights. Recently she surprised your dear Doctor with this absolutely stupendous recipe. Many of one’s chums have tried it and been most impressed. Well done cook one might say but it is apparently from an article that she found on the interweb created by the Nooyen brothers from the colonial land of New Zealand.  They were most generous in sharing it. Cookie has had many a natter with her fellow cooks celebrating its wondrous flavour. Hurrah I say for it is indeed stupendous.

Here is the recipe below, taken from Cuisine magazine from New Zealand and here’s their site.

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.

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