This crunchy mixed salad is as refreshing as a breath of spring air rustling new leaves on trees lining your favorite family walk. The spices of coriander and cumin give it just a slight kick which linger favorably with those after eating it. Kids included. The creamed spinach crepes (see previous posts) served with this on a plate make a great menu combination.
Make sure that young ones use a cutting board and you should provide some supervision when they use a knife to cut the baby plum tomatoes and a grater to coarsely shred the carrots. In just minutes the salad is made.
Ingredients: Serves 4 to 6
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tin/can, 450g/one pound chickpeas/garbanzo beans, drained in a colander
2 carrots, peeled and coarsely grated
About 3 tablespoons fresh parsley leaves, snipped into small pieces with kitchen shears
1 packet, about 300g baby plum tomatoes, cut in half lengthways
one half cucumber, quartered lengthways and then sliced
Two handfuls baby spinach leaves
Good sprinkling of mixed seeds
Vinaigrette:
One heaping teaspoon of garlic puree
5 tablespoons sunflower oil
2 tablespoons white wine vinegar
2 tablespoons cider vinegar
1 teaspoon salt
- Place all the ingredients, except those for the vinaigrette, in a large salad bowl. Mix with a large spoon and fork.
- Combine all the ingredients for the vinaigrette in a small bowl and mix with a hand whisk.
- Pour vinaigrette over the mixed vegetables in the salad bowl and mix lightly. Sprinkle a few more mixed seeds on top of desired. Bon Appetit! © Judy Labi 2013
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