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Smashed Chickpea, Edamame & Pecorino Salad

Pictured at right

The flavours in this salad are bright and a simple dressing of olive oil and lemon ties everything together nicely.

2 cups frozen edamame

2 cups frozen peas

400g can chickpeas, rinsed and drained ½ packed cup each basil, mint and flat

leaf parsley leaves

½ bunch chives, chopped

100g pecorino cheese, shaved Finely grated zest and juice of 1 lemon 2 tablespoons extra virgin olive oil, plus

extra for drizzling

Crusty bread, such as a baguette, to serve

Blanch the peas and edamame for 1-2 minutes, refresh in ice cold water, drain and set aside.

Smash the chickpeas with a potato masher, to slightly break them up but not completely crush. Remove and discard any loose skins.

Put all the ingredients in a large bowl, season well with salt and pepper to taste and toss well to combine. Drizzle with extra olive oil and serve with crusty bread. Serves 6

FOOD / GATHERINGS

en-nz

2022-01-01T08:00:00.0000000Z

2022-01-01T08:00:00.0000000Z

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