Serves:

4

Description:

A tantalizing salad brim full with flavours and lasting energy – Almost a meal on its own.

Ingredients:

• 1 portion cooked Chickpeas
• 1 portion cooked lima beans
• 2 roasted Capsicums
• Broad beans/ peas
• Herbs- thyme, bay leaf, parsley, sage,
• Leafy greens (washed, thinly sliced)
• 1 x lemon, zested or pickled lemon diced
• Celery (small dice)
• 3 x Carrot, peeled & small dice

Dressing

• Extra Virgin Olive Oil
• Balsamic /red wine/herb vinegar (your choice)
• Salt /pepper
• Garlic
• Mustard, honey

Materials:

• 1 large bowl
• Jar with lid to make dressing
• Peelers
• Pot for blanching

Method:

1. Roast the capsicum as well as peel the roasted capsicum waiting & finely cut in lengths.
2. Wash the herbs & greens, cutting the greens & herbs separately.
3. Cook the peas/broad beans. Then prep the lemon you have chosen.
4. Prepare the carrot/celery.
5. Toss all the prepped items in a bowl with the chickpeas/lima beans.
6. Season well.
7. To make the dressing; pour over your salad & toss. Taste again, Divide into 3 platters with servers.

Recipe by: Stephanie Alexander

Website: www.kitchengardenfoundation.org.au