Lisa 'cooked' this salad tonight.
It's from Lucas Holweg in the Sunday Times again.
We ate it in the garden and it was a very nice end to a day that involved four very hot journeys on the train.
Chickpea, pepper and prosciutto salad
A real store-cupboard special, this, using not just tinned chickpeas, but a jar of grilled and skinned peppers — a colourful and supremely useful standby for salads and first courses.
Serves 4-6
Ingredients
¼ medium red onion, finely chopped
1 clove garlic, crushed
3-4 tbsp red-wine vinegar
½ tsp ground cumin
2 tsp fennel seeds, crushed or chopped on a board
Sea salt and pepper
100ml extra-virgin olive oil
2 x 400g tins chickpeas (or Spanish ones from a jar), drained and rinsed — you want about 450g drained weight
3 roasted peppers from a good-quality jar, drained and sliced into rough strips
4 slices of prosciutto, cut into rough pieces
2 handfuls parsley leaves, picked from their stalks
Method
Put the chopped onion, garlic and 3 tbsp of red-wine vinegar in a bowl, together with the cumin and fennel seed. Season, being generous with the salt, and stir together, then whisk in the oil to make a dressing.
Put the chickpeas and peppers in a big bowl, add the dressing and stir together. Leave to stand for 20 minutes, then taste and add a bit more vinegar if you feel it needs it.
Lightly toss in the ham and parsley, divide between four bowls and serve.
It's from Lucas Holweg in the Sunday Times again.
We ate it in the garden and it was a very nice end to a day that involved four very hot journeys on the train.
Chickpea, pepper and prosciutto salad
A real store-cupboard special, this, using not just tinned chickpeas, but a jar of grilled and skinned peppers — a colourful and supremely useful standby for salads and first courses.
Serves 4-6
Ingredients
¼ medium red onion, finely chopped
1 clove garlic, crushed
3-4 tbsp red-wine vinegar
½ tsp ground cumin
2 tsp fennel seeds, crushed or chopped on a board
Sea salt and pepper
100ml extra-virgin olive oil
2 x 400g tins chickpeas (or Spanish ones from a jar), drained and rinsed — you want about 450g drained weight
3 roasted peppers from a good-quality jar, drained and sliced into rough strips
4 slices of prosciutto, cut into rough pieces
2 handfuls parsley leaves, picked from their stalks
Method
Put the chopped onion, garlic and 3 tbsp of red-wine vinegar in a bowl, together with the cumin and fennel seed. Season, being generous with the salt, and stir together, then whisk in the oil to make a dressing.
Put the chickpeas and peppers in a big bowl, add the dressing and stir together. Leave to stand for 20 minutes, then taste and add a bit more vinegar if you feel it needs it.
Lightly toss in the ham and parsley, divide between four bowls and serve.
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