33
SUMMER
2015
|
Rainbow Salad Bowl
directions...
1.
Openand rinseacanof chickpeas, then
sear them ina cast ironpanwitholiveoil,
salt, and sumac spiceonhighheat. If you
don’thavesumac,adding the juiceof
½
to
1 whole lemon to the chickpeas will
achievea similar light flavour. Take them
off theheatwhen theybegin tobrownwell
onone side.
2.
Wash and roughly chop your lettuce,
making a layer of it in the bottom of two
bowls.
3.
Grate thebeet, thinly slice the tomatoes
and radishes,cube theavocado,and rinse
the sprouts. Arrange these vegetables in
colourful sections on top of the lettuce.
Garnish the center of the bowl with the
chickpeas.
4.
Drizzle the saladwithextravirginolive
oil, a sprinkling of salt, lemon juice, and
chopped freshchives. Adollopofhummus
or fresh guacamole in the centre also
makes foragreat dressing!
Serves two.
|E|
ingredients...
- 4-5 Leavesof butter lettuce
- 1Mediumbeet
- 1Avocado
- 6Radishes
- 3Medium tomatoes (red, orange, yellow)
- 1 Largehandful of sunflower sprouts
- 1Canof cookedchickpeas
- 2TbspSumac spice
- 1Small handful freshchivesor springonions
- 1 Lemon juiced
Corynn Fowler writes a foodblogcalledNourishedbyCorynn. Please visit her at
