I’m generally a fairly conservative salad consumer, nothing quite like a lovely crisp iceberg lettuce with a simple dressing, perhaps a lusciously ripe tomato and some cool cucumber. Delicious especially when served as an accompaniment.
If I’m having salad as a meal in itself (and doing so make me feel very virtuous as Nigella would say) I require something a little more substantial. We certainly have the weather for relaxing and that demands, quick, easy, flavoursome dining. My previously posted winter salad is equally as delicious served cold on a summers days; “Your Dog is Eating my Baguette” – Chick Pea, Lentil, Beetroot and Goats Cheese Winter Salad
But today I’m adding my latest favourite , it is similar to tabouli, very filling and can be a meal in itself or served as a side. This dish showcases fresh summer produce at it’s peak. It is also very satisfying.
I dont really have measurements, just add as per you taste.
- Chickpeas (canned drained or soaked and cooked dried chickpeas)
- Cracked wheat (cooked in boiling water for 15 minutes)
- Fresh mint – chopped
- Fresh continental parsley – chopped
- Tomatoes- cut to your preferred serving size
- Red onion -very finely chopped
- Capsicum -very finely chopped, I prefer red as it is sweeter then green
You can add cucumber, beetroot any fresh veggies you have in your fridge, or your garden, I also add pomegranate seeds if I have them on hand.
Just add your favourite dressing. I find lemon flavoured olive oil and balsamic vinegar compliment the flavours.
Having a bottle of lemon olive oil on hand is so useful in summer when your feeling so relaxed you just want something very easy but adds a little extra taste.