Bean, chickpea, yoghurt, and mint salad.
Cook time: 5 mins | Prep time: 10 mins + resting time | Serves: 4
Ingredients.
60ml extra virgin olive oil, extra to serve
2 garlic cloves, roughly chopped
100g asparagus, trimmed and cut into 1/3’s
100g green beans, trimmed and cut into 1/3’s
400g tinned chickpeas, rinsed
150g cherry truss tomatoes
1 cup Greek yoghurt, plain
10g mint leaves, torn, to garnish
2 tablespoons hulled organic hemp seeds, to garnish
2 tablespoons of balsamic glaze or pomegranate molasses to drizzle
Season to taste
Method.
1. In a large frying pan on medium to high heat add extra virgin olive oil, garlic, asparagus, beans, chickpeas, tomatoes, salt and pepper. Stir and cook for 5-6 minutes. Set aside to cool for 5 - 10 minutes.
2. On a serving platter add yoghurt around the outside of the platter to make a wreath. Spread into a circle with the back of a spoon and then spoon the vegetables into the centre of the yoghurt wreath.
3. Top with hemp seeds, fresh mint leaves, extra virgin olive oil, salt, and cracked pepper with a splash of balsamic glaze or pomegranate molasses.
