Chickpea and herb salad

Chickpea and Herb Salad

serves 6

This is a great salad to serve with grilled meat or fish. I love having leftovers for lunch the next day.

 

 

Ingredients

400g tin chickpeas drained and rinsed
1 punnet cherry tomatoes halved
1 cup chopped parsley
1/2 cup chopped mint
1 cup chopped coriander
1 bunch spring onions sliced
Dressing
3 cloves garlic
80ml lemon juice
80ml olive oil
salt and pepper
1/2 teas cumin powder
1/2 teas paprika

Method

Place all the salad ingredients in a bowl toss well.
Place dressing ingredients in a screw top jar and shake well.
Pour dressing over salad.


I love this served with grilled chicken and warm arabic or pita bread. You can add a handful of baby spinach leaves or some fresh rocket.



 

Scallops Gratin

Scallops Gratin

Serves 2
cooking time 15 minutes

This is easy and quick to prepare and will impress any seafood lover. I made this last night for my mum who is in Dubai on holidays, we had it with a simple salad, crusty bread and a nice bottle of wine.

Ingredients

12 medium scallops
1 teas fresh thyme
1 tbs fresh parsley finely chopped
2/3 cup fresh bread crumbs
1 teas lemon zest
2 tbs olive oil
2 tbs white wine
1/2 teas salt and pepper

Method
Place a tbs of wine in the bottom of 2 gratin dishes, place 6 scallops on top.
Combine the remaining ingredients together and place on top of the scallops.
Cook in a moderate oven for 15 minutes or until the top is golden and the scallops are cooked.