Chickpea Salad with Broccoli and Goats Cheese… adulterated from Stephanie Alexander’s new Book ….Cuisine.com.au
This is so easy and quite the most delicious way to eat boring old broccoli. Plus it’s outrageously healthy….
You need for 4 fashionista, 2 hungry blokes or 35 models:
2 cups cooked chickpeas or 1 x 440g tin chickpeas, rinsed and drained
2 tbsp extra-virgin olive oil
2 tbsp flaked almonds (optional)
1 head broccoli, cut into tiny florets and stalk peeled and cut into small pieces
Finely grated zest and juice of 1 lemon
2 tbsp torn mint
¼ cup marinated goats cheese (with preserved lemon)
Sea salt and freshly ground black pepper
- Brush the red dust from your white Chanel jacket.
- Slip into your fav cooking caftan.
- Pour a wine or 3.
- Open the can of chickpeas, rinse and toss into a serving bowl.
- Cut up the broccoli into chic florets: Think Versace print dress.
- Grab some mint and coriander out of the kitchen garden.
- Toss down another wine: it’s been a big fashion week.
- If using the almonds: heat a little naughty but nice oil in a frying pan and toss in the almonds.
- Cook til as golden as Donatella.
- Tip onto a paper towel to drain so you can get into your bikini.
- Now get a large saucepan of lightly salted water to boil.
- Toss in broccoli and cook for about 2 mins and then drain.
- Toss in with chickpeas. (They were getting a little lonely.)
- Juice and zest the lemon.
- Now add lemon zest (or preserved lemon), juice, mint, coriander, goats cheese and olive oil to chickpeas.
- Season with lots of salt and pepper.
- Mix gently so the broccoli doesn’t fall apart and chickpeas don’t mush.
- Accessorise with the chic white almonds and more divine green coriander.