Chickpea, roasted vegetables, quinoa and mint salad
It’s official: we’re having the worst summer ever.
Flood alerts in several counties take us very far from our dreams of sun-drenched dinners featuring exotic dishes, accompanied by a splash of cold rosé.
Grey skies and a muddy garden won’t see me give up on my favourite summer tastes and mint is one of them. So I made a salad to go with a sumptuous mint and yogurt dressing, with roasted Mediterranean vegetables, as well as chickpeas and quinoa for protein and texture. Time to put that bottle of rosé in the fridge and to hell with the torrential rain!
preparation: 45 minutes
- 200 gr. chickpeas
- 1 cup quinoa
- 1/4 cucumber
- 2 carrots
- 1 small aubergine
- 1 red pepper
- 1 red onion
- 2 cloves garlic
- a good handful of unsalted cashew nuts
- 3 bay leaves
- salt, pepper, olive oil
- 2 branches fresh mint
- 1 tsp. honey
- 1 lemon
- 1/2 cup yogurt
- 2 tbsp. olive oil
- 1/2 tsp. grated fresh ginger
- a hint harissa or chilli powder
- Soak the chickpeas overnight or 6 hours before.
- Two hours before serving: cook the chickpeas with the bay leaves for 45 minutes in a traditional pan or 20 minutes in your pressure cooker and leave to cool down on the hob.
- Cook the quinoa in two cups of water: bring to boil and simmer for 15 minutes.
- Pour a few tablespoons of olive oil in a roasting dish and place the diced aubergine and sliced onion and red pepper, with 2 cloves of garlic, unpeeled. Roast for 20-30 minutes in the oven at 210C.
- Grate the carrots and the cucumber.
- In a big salad dish, place all the ingredients, add a tablespoon of olive oil and stir well. Leave to cool down in the fridge.
- Prepare the dressing: in a medium bowl, juice the lemon and grate the zest. Add salt, pepper, tahini, honey, fresh ginger, harissa, olive oil and the mint chopped very finely.
- Finally roast the cashew nuts in an un-oiled pan and serve with leaves of mint for garnish.