I came across this salad recipe in a Cuisine magazine & just loved the sound & look of it so I thought I'd better have a go- thank goodness I did! It's absolutely delicious.
I'm telling it my version, however.
2 cans chickpeas- drained.
The liquid can be used for making a great mayonnaise if you feel so inclined.
Put the chickpeas in to a frypan with a little olive oil & sprinkle with sumac & sea salt & cook on a medium heat until they are starting to colour & taste delicious.
Transfer the chickpeas in to a bowl to cool & then add
Finely chopped coriander, to your taste- loads or a little.
1/2 c coconut chips lightly toasted (in the same pan)
1/2 cup broken or chopped cashews lightly toasted.
Then, either some chopped spring onion, or finely chopped red onion.
You can pour a little rice vinegar over the onion while you're preparing everything else to help soften the raw onion thing- tip off the vinegar again.
6 or so Medjool (type)dates- de-stoned & chopped.
Dressing
4 tbsps olive oil
2 tbsp tamarind puree- either ready made or soak the caked tamarind version in water to soften, then push through a sieve.
2tbsp maple syrup
2 tbsp lime juice
2 cloves of garlic or onion weed bulbs crushed
1/2 tsp fennel seeds lightly toasted & crushed- mortar & pestle or a spice grinder.
A pinch of chilli flakes
Shake altogether in a jar & pour over the salad mixture.
We sprinkled the salad with fresh flax seeds. New year is just the right time to collect them.
Here's the original salad that included crushed poppadoms.
It was the most delicious dinner we've had in ages!
No substitutes on this one- lime juice & maple syrup are essential to the flavours.
As is toasting the fennel seeds & then crushing them.
You can find the Kawakawa salad recipe just here.
And the Aquafaba mayonnaise just here.
Well, you will find those recipes soon when I've written them up.
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