Recipes CHICKPEA AND CORN SALAD WITH GREEN TAHINI JALAPENO SAUCE

CHICKPEA AND CORN SALAD WITH GREEN TAHINI JALAPENO SAUCE

Prep 25
Cooking 20 mins
Serves 6

This filling salad is all you need for a fabulous outdoorsy lunch enjoying our balmy March weather. It has smokey depth, thanks to our Cape Herb & Spice Smokehouse BBQ Rub. The creamy green sauce knocks it out of the park and turns what would be a mere salad into something deeply satisfying.

- WHAT YOU WILL NEED -

  • 4 whole mealies (corn on the cob)
  • limes, for serving
  • 3 large mint leaves
  • 2 rounds feta
  • ¼ tsp salt
  • 1-2 punnets micro herbs and lettuce leaves
  • 4 tsp tahini
  • handful coriander, leaves only
  • two thirds of a cup low fat plain yoghurt
  • FOR THE GREEN SAUCE
  • third of a cup lime juice (3-4 limes depending on size)
  • extra virgin olive oil
  • extra large handful of coriander, leaves and stems (20-30g)
  • 2 tins chickpeas, drained and left in a colander to dry off
  • 1 fat clove garlic, sliced
  • FOR THE SALAD
  • 2 jalapeno peppers, deseeded and finely chopped
  • 1 ripe avocado

- METHOD -

Put all the green sauce ingredients into a blender and blend until creamy smooth. That’s it, sauce made!

Then pour a generous dollop of extra virgin olive oil in a large non-stick saucepan. Tumble in the chickpeas and fry on high heat until they start to turn golden brown. While the chickpeas are frying, use a sharp, large chef’s knife to slice the corn kernels off the mealies. Add the kernels to the chickpeas along with a bit more olive oil if needed and fry until the corn is cooked – about 5 minutes. Add a very generous shake of Cape Herb & Spice Smokehouse BBQ Rub for the final two minutes of frying.

Plate chickpeas and corn up with the micro herb and lettuce selection, crumble over the feta and scatter over coriander leaves. Serve with the green sauce and extra lime wedges.

 

Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za

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