Mary Miso - Recipes for every day - Cookbooks
dressing:
2 table spoons tahini paste
4 tea spoons lime juice
4 table spoons olive oil
salt and pepper
2 cans of chickpeas
2 tea spoons olive oil
2 tea spoons ginger, finely diced
½ peperoncini, finely chopped
1 clove of garlic, finely chopped
grated zest of 1 lime
salt and pepper
200g deep-frozen peas
100g mungo sprouts
10g onion sprouts
½ bunch of mint, cut in strips
Dressing: Mix all ingredients in a salad bowl.
Drain chickpeas well. Heat up olive oil in a frying pan. Add ginger, garlic and grated lime zest and let brown. Add chickpeas and fry 2 minutes. Season with salt and pepper. Add to the dressing.
Blanch peas ins boiling salted water. Quench in cold water and let drain.
Add peas, mungo sprouts, onion sprouts and mint to the salad and serve.
