Summer vegetable salad with chickpeas
( SERVES 4 )
Serve salad on its own or serve with grilled meat or fish.
Use the vegetable quantities in this recipe as a guide. If your family prefers one over the other then use more of that one.
I used the grater attachment with my food processor to grate the vegetables – it’s then a simple job.
TIP: Top salad with toasted nuts or seeds and add very finely sliced cabbage, the green part of silverbeet leaves or massaged kale leaves.
|¼ cup||Orange juice|
|1 splash||Cider vinegar, cider or sherry vinegar, to sharpen|
|1 tsp||Dijon mustard|
|½ cup||Extra virgin olive oil|
|1 serving||Sea salt and cracked black pepper, to taste|
- Make the dressing, place the orange juice, vinegar and Dijon mustard in a screw top jar. Season with salt and freshly ground black pepper, place on the lid and shake well.
- Make the salad, place the vegetables, herbs and chickpeas in a large bowl. Drizzle over the dressing and gently toss to combine. Alternatively, layer the salad, dressing after each layer.
See another one of Kathy's dinner recipes