A zingy salad with some bite, contrasting textures and a simple way to use canned beans
A very quick, simple salad. There's a bit more to it if you're using raw beetroot and dried chickpeas, but if the beetroot is cooked and the chickpeas canned - it's a few minutes. The salty cheese contrasts the sharp umami beans and sharp beetroot; the seeds contrast the soft cheese and beet.
INGREDIENTS
cooked beetroot (or raw)
feta or other salty cheese - like goat's cheese
a tin of chick peas - or dried
garlic
parsley
pumpkin seeds
olive oil
salt & pepper
white wine vinegar or lemon juice
Watch the video
METHOD
If you're using raw beetroot: pop it on a baking tray, drizzle over some oil & salt (maybe some chilli flakes?) and roast at 180ºC for about 35 minutes. Let it cool.
Chop the beetroot into cubes
dice the feta
finely chop the parsley & garlic
If using dried chickpeas: soak them overnight and wash them thoroughly. Simmer them in water for about 2 hours. Let them cool
Drain your [tinned] chickpeas
Pop everything in a salad bowl, including the pumpkin seeds. If you don't have pumpkin seeds, try pine nuts or sunflower seeds. Or anything with that bite.
Add oil and vinegar or lemon juice. About 3:1 oil to acid
Salt & pepper to taste
Toss it about
Bob's your uncle