Ingredients
- Serves 4
- 1 leek, sliced thinly and washed and drained
- ¼ cup olive oil
- ¼ tsp fennel seeds, crushed
- 2 carrots, grated
- 1 fennel bulb, sliced thinly
- 1 (390g) tin chickpeas, drained and rinsed
- 1 (390g) tin butter beans or cannellini, drained and rinsed
- 2 lemons, juice
- 1 tsp sumac
- Handful rocket, parsley roughly chopped
BEAN, CHICKPEA AND CARROT SALAD
Method
- Heat a large fry pan over moderate heat, add the oil and cook the leeks until soft (about 3 minutes), add the fennel seeds and juice from the lemons, add the carrots and fennel and cook for a further 2-3 minutes
- Season with salt and pepper and set aside
- Put the drained cooked beans into a large serving bowl and mash lightly with a fork or masher so some of the beans break up
- Add the leek mixture and all the oil as this is your dressing, mix well
- Add the rocket, parsley and fennel leaves, sprinkle in the sumac and season once again
- Taste and adjust if necessary
- Best eaten at room temperature
Comments
Adding pulses to salads adds wonderful texture and helps fill the tummy. They are high in protein and great on the pocket. With regards to the vegetables added feel free to mix and match with what is available in your kitchen.
Thanks to BRYDONE ORGANICS for providing the fennel and to JANEFIELD HYDROPONICS for the fresh leaves and herbs used in the cooking demonstration at the Otago Farmers Market
If you would like to download a printable version of this recipe, please click here
