The Plant-Based Community Cookery School
The Plant-Based Community Cookery School
This sweet and savoury salad combines sharp citrus, sweet beetroot and crunchy spiced chickpea. The recipe is by MIH chef Mark Breen from our Thrifty Feasts 2 recipe book.
Crunchy chickpeas
400g can of chickpeas
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon paprika
½ teaspoon freshly ground black pepper
Salad
4 beetroot
3 oranges
Small bunch fresh dill
4 tablespoons olive oil
Salad:
1. Peel 2 of the oranges.
2. Put the beetroot in a large pan and pour over cold water to cover. Bring to the boil over a medium heat and cook for 1 hour or until tender. Drain and put under cold running water until cool. (You can use pre-cooked beetroot but it’s more expensive).
3. Peel and slice the beetroot very thinly and place in a large bowl or plate.
4. Slice 2 oranges into rounds and remove any pips with the point of a sharp knife.
5. Layer the oranges on top of the beetroot, then sprinkle over the dill.
6. Mix the zest and juice of the final orange with 4 tablespoons of olive oil and drizzle over the beetroot and orange.
Crunchy chickpeas:
1. Preheat oven to 200°C / gas mark 6.
2. Thoroughly drain chickpeas, rinse and pat dry with a tea towel.
3. Toss chickpeas in the olive oil, cumin paprika and pepper.
4. Spread the chickpeas on a tray and roast until golden and crunchy. This takes about 20 minutes.
5. Remove from the oven and sprinkle over the beetroot and orange salad.
To serve: You could bulk this out with pearl barley, brown rice or cous cous.
