It occurred to me that it was a while since I’d made hummus, and as I had a brand new jar of tahini, I thought today might be the day to put that right. Then, I noticed that there were a few odds and ends in the fridge this morning and I decided to combine them in a salad and use the tahini in a dressing.
So this is what we ended up with:
Warm(ish) Salad with Tahini Dressing
1 400g Can of Chickpeas
1 Red Bell Pepper
3/4 Bag of Rocket
8-10 Leaves of Mint
1 Clove of Garlic
2 Tablespoons of Tahini
2 Tablespoons of Olive Oil
Squirt of Honey
Juice of Half an Orange
Zest of a Lemon
Juice of Half a Lemon
Salt & Pepper to Taste
Open the can of chickpeas and toss them into a sieve.
Rinse them under running water and leave to drain.
Peel and finely grate the garlic.
Cut the courgette into small, thin, bite-sized pieces.
Cut and core the red pepper.
Make the dressing by combining the tahini, garlic, honey, zest, orange and lemon juices.
Mix gently and add a drop of water until it’s slightly runny.
Add the olive oil.
Whisk gently with a fork until you have a runny consistency.
Leave to one side.
Gently heat a glug of olive oil in a frying pan and add the courgette pieces.
Fry them over a medium heat until they start to brown (about 10 minutes).
Add the pepper pieces and fry them for a further five minutes.
Turn the heat off.
Get out a large bowl and throw in your chickpeas, rocket and the fried vegetables.
Pour the dressing over the combined vegetables and toss the lot together.
Scatter a few mint leaves over the top and tuck in!