Photography by David Loftus
Summer chickpea salad
Chickpeas are pretty under-used in this country, to be honest. In places like Morocco, Italy and Spain they are prized like our Jersey new potato. Still, we have a lot more choice now than we used to have. If you go to a Spanish deli or specialist counter, you will generally be able to find jars of cooked chickpeas in water and these are the ones you want to make this salad really good. They should look a little plumper than tinned chickpeas but, of course, both tinned ones or dried ones can be used successfully.This salad is a great one for making up as you go along; you can use different spices, sun-dried tomatoes and spicy chorizo sausages, for instance.
First of all, finely slice your red onion. Once that's done, finely slice your chillies then roughly chop your tomatoes, mixing them in with the onion and chillies. Scrape all of this, and the juice, into a bowl and dress with the juice of 1½ lemons and about 3 times as much good extra virgin olive oil. Season to taste. Heat the chickpeas in a pan, then add 90 per cent of them to the bowl. Mush up the remaining chickpeas and add these as well – they will give a nice creamy consistency. Allow to marinate for a little while and serve at room temperature.
Just as you're ready to serve, give the salad a final dress with the fresh mint and basil. Taste one last time for seasoning – you may want to add the juice from your remaining lemon half at this point. Place on a nice serving dish and crumble over the feta cheese.
Comments
DINA FERNANDES [Visitor]
Tue 05 Aug 2008 @ 14:35
I´m from Portugal, and i love to cook and eat(no, i'm not fat). I love to see your programs, because you are practical, functional and with a good humor.But specially because you do food with passion and fun.
I loved the work you have done in the english schools, i was been in shock when i knew what that kids ate.
Sorry about my english but i did a try to write well.
Congratulations for everything you have done in your career. Dina
I loved the work you have done in the english schools, i was been in shock when i knew what that kids ate.
Sorry about my english but i did a try to write well.
Congratulations for everything you have done in your career. Dina
phebe khedjari [Visitor]
Thu 07 Aug 2008 @ 16:53
you are a very talented chef and make up the best recipes ever thank you for the great recipes
from phebe
from phebe
ann [Visitor]
Fri 08 Aug 2008 @ 17:42
hi,
I am from taiwan and liive in London.
I love your programs that is fun ,relax and easy to try to cook your recipes. I also love your garden. It's so nice to see how you grow your own food with a lot of love.
Thank you for all the cooking and all the best for whatever you do!!
ann xx
I am from taiwan and liive in London.
I love your programs that is fun ,relax and easy to try to cook your recipes. I also love your garden. It's so nice to see how you grow your own food with a lot of love.
Thank you for all the cooking and all the best for whatever you do!!
ann xx
Lynn H. [Visitor]
Sun 10 Aug 2008 @ 14:21
Jamie made green beans with dijon mustard, vinegar, shallots....... would you share that recipe with me?
Thanks,
Lynn
Thanks,
Lynn
Jo Walker [Visitor]
Mon 11 Aug 2008 @ 05:35
Hi
Jamie had a recipe in an Australian womens mag.
It had beef curry powder tin toms garlic onions and other veg but I have lost it can you Help
Regards
Jo
Jamie had a recipe in an Australian womens mag.
It had beef curry powder tin toms garlic onions and other veg but I have lost it can you Help
Regards
Jo
Dagi [Visitor]
Mon 11 Aug 2008 @ 08:26
Good Morning,Sir,Ho Du you Du, lieber Jamie hattest Du einen schönen Urlaub.Auch ein schönes Wochenende, Ich habe sehr viel Rezepte gefunden ,die ich Dir schicken möchte.Nochmal meine Andresse: Dagmar Geißler, Kalkbrennerstr.36,23562 Lübeck,Handynr.01520/4183347, unter dieser Nummer, kannst Du mich erreichen.Nun die ganz vielen Rezepte die ich für Dich zusammen,gestellt, habe. So, nun geht es los mit dem schreiben,für Dein neues Kochbuch.Einen leckeren Salat zum nach machen. Zutaten für 4 Personen, 500gr.kleine Kartoffeln, 6Eßl.Olivenöl,Salz,1Bd.Lauchzwiebeln,3 Gewürzgurken,2hart,gekochte Eier,300gr, Räucherlachs,1Eßl.Kapern 2Eßl.Sherry-Essig,1EßlZitronensaft,Pfeffer, 1/2Bd.Dill.So wird"s gemacht, Backofen auf 200 Grad vorheitzen, Kartoffeln waschen und in Spalten schneiden. Mit Eßl.Öl.und ca.1 Tl Salz mischen. Auf einem Blech verteilen und ca.30.Min. backen. Lauchzwiebeln waschen, putzen,in Ringe hacken Gurken in Streifen schneiden. Eier pellen und würfeln. Lachs zerpflücken. Alles mit Kapern und lauwarmen Kartoffeln mischen. Essig,Zitronensaft, Salz und Pfeffer und 3Eßl. Öl verquirlen.Dill hacken, unterheben. Salat damit beträufeln.Guten Appetit beim nach Kochen. Deine Dagi Bitte melde Dich
Sabine [Visitor]
Mon 11 Aug 2008 @ 21:40
Hello,
today I buy wonderful chard, but I´ve got no great recipe for it. Can you help me?
Maybe you like this recipe:
(berechnet für 4 Personen)
100 ml Balsamico-Essig, 100 ml Rotwein, 50 g. Zucker, 250 g reife Erdbeeren,
1/2 Bund Basilikum, 2 TL eingelegter grüner Pfeffer, 250 g Büffel-Mozzarella, 3-4 EL Kürbiskernöl.
Zucker leicht karameliesieren lassen, Essig und Rotwein dazu. Auf ein Drittel einkochen und abkühlen lassen (warm geht es vielleicht auch, bin aber nicht sicher, ob der Mozzarella das verkraftet).
Erdbeeren in Stücke schneiden, Basilikum in Streifen reißen. Grünen Pfeffer hacken. Mozzarella in Scheiben auf einen Teller legen. Den Sirup, den Pfeffer und das Öl vermischen, dann die Erdbeeren auf den Mozzarella, den Sirup drüber und das ganze mit dem Basilikum abschließen.
Thanks (for all your other recipes too)
Have a nice time
Sabine
today I buy wonderful chard, but I´ve got no great recipe for it. Can you help me?
Maybe you like this recipe:
(berechnet für 4 Personen)
100 ml Balsamico-Essig, 100 ml Rotwein, 50 g. Zucker, 250 g reife Erdbeeren,
1/2 Bund Basilikum, 2 TL eingelegter grüner Pfeffer, 250 g Büffel-Mozzarella, 3-4 EL Kürbiskernöl.
Zucker leicht karameliesieren lassen, Essig und Rotwein dazu. Auf ein Drittel einkochen und abkühlen lassen (warm geht es vielleicht auch, bin aber nicht sicher, ob der Mozzarella das verkraftet).
Erdbeeren in Stücke schneiden, Basilikum in Streifen reißen. Grünen Pfeffer hacken. Mozzarella in Scheiben auf einen Teller legen. Den Sirup, den Pfeffer und das Öl vermischen, dann die Erdbeeren auf den Mozzarella, den Sirup drüber und das ganze mit dem Basilikum abschließen.
Thanks (for all your other recipes too)
Have a nice time
Sabine
Sammy [Visitor]
Thu 14 Aug 2008 @ 12:41
I love your shows and your easy going manner and most of all the wonderful '15' concept.
I recently was diagnosed as gluten and lactose intolerant and it breaks my heart that I cannot try many of your recipes for this reason.
Could you send me some recipes for a gluten and lactose free diet.
Thank you and good luck in all you do.
I recently was diagnosed as gluten and lactose intolerant and it breaks my heart that I cannot try many of your recipes for this reason.
Could you send me some recipes for a gluten and lactose free diet.
Thank you and good luck in all you do.
Comments are closed for this post.
rate
110 votesserves 4
ingredients
• 1 small red onion, peeled
• 1–2 fresh red chillies, deseeded
• 2 handfuls of ripe red or yellow tomatoes
• 2 lemons
extra virgin olive oil
sea salt and freshly ground black pepper
• 1 x 410g jar or tin of chickpeas, drained, or around 4 large handfuls of soaked and cooked chickpeas
• a handful of fresh mint, chopped
a handful of fresh green or purple basil, finely ripped
• 200g/7oz feta cheese
• 1–2 fresh red chillies, deseeded
• 2 handfuls of ripe red or yellow tomatoes
• 2 lemons
extra virgin olive oil
sea salt and freshly ground black pepper
• 1 x 410g jar or tin of chickpeas, drained, or around 4 large handfuls of soaked and cooked chickpeas
• a handful of fresh mint, chopped
a handful of fresh green or purple basil, finely ripped
• 200g/7oz feta cheese
