Give your can of chickpeas a new lease of life with this hearty salad recipe. Perfect to serve alongside lamb cutlets.
Serves: 8
INGREDIENTS
Salad
1 large fennel bulb, with fronds
6 large stalks silverbeet, white centre removed
4 fresh dates, pitted and thinly sliced
1 x 400 gram tin cooked artichoke hearts, drained
2 oranges
1 x 400 gram tin cooked chickpeas, drained and rinsed
½ cup almonds, roasted
½ cup pomegranate seeds
¼ cup roughly chopped mint
Dressing
3 fresh dates, stoned and roughly chopped
2 anchovy fillets, roughly chopped
1 clove garlic, crushed
½ cup water
2 teaspoons finely grated orange zest
juice of 1 orange
2 tablespoons sherry vinegar or white wine vinegar
4 tablespoons extra virgin olive oil
sea salt and freshly ground pepper
METHOD
Dressing: Put the dates, anchovies, garlic and water in a small saucepan and bring to the boil. Simmer, stirring occasionally, until it forms a soft paste and most of the liquid has evaporated. Cool. Place in a food processor with the remaining ingredients and blend until smooth. Season.
Salad: Cut off and reserve the fronds of the fennel and then julienne or finely slice the bulb. Cook the silverbeet in boiling salted water until just tender. Drain and refresh in cold water. Pat dry with kitchen towels and roughly chop. If the artichokes are in brine, quarter and place on paper towels to remove excess moisture. Peel the oranges with a knife to remove all the white pith and cut between the membrane to remove the orange fillets. Place in a large bowl with the silverbeet, dates, artichokes, fennel and chickpeas and toss with the dressing. Transfer to a serving platter and scatter with the almonds, pomegranate seeds and the reserved fennel fronds.
Pomegranate seeds: Packs of fresh pomegranate seeds can be bought from good supermarkets, food stores and fruit shops. Look for them in the chiller section.
Arrange on a platter with Zucchini-Wrapped Lamb Cutlets.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.